Review Recipe

Steakhouse Ribeye Steak

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 steaks
Author Holly
Course Main Course
Cuisine American
Perfectly cooked steaks that will rival ANY steakhouse meal!
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  • 2 Ribeye Steaks (1" thick)
  • Salt & Pepper or steak spice to taste
Parsley Garlic Butter
  • 1 stick of salted butter (1/2 cup), softened
  • teaspoons lemon juice
  • 1 clove garlic , minced
  • 3 tablespoons fresh herbs , chopped

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  1. Prepare butter below if using.
  2. Preheat Kingsford Professional Charcoal until coals are grey (approx. 15 minutes)
  3. Place steaks on the hottest side of the grill (where the coals are) and sear 2 minutes per side.
  4. Move steaks to the indirect heat side of the grill to complete cooking to desired temperature. (For a 1" ribeye steak cook an additional 4-5 minutes after searing for medium-rare or an additional 6-7 minutes for medium)
  5. Once steak has reached desired temperature, remove from the grill. Top with butter or garlic butter and let rest 5 minutes to redistribute juices.
Parsley Garlic Butter
  1. Mix all ingredients. Place on plastic wrap and roll into a log. Refrigerate 1 hour.
  2. Slice into rounds.

Recipe Notes

Note: To get a crosshatch pattern, when searing place steak on a 45 degree angle. After one minute, rotate 90 degrees. Repeat on the other side.
Nutrition Information
Calories: 589, Fat: 40g, Saturated Fat: 14g, Cholesterol: 138mg, Sodium: 124mg, Potassium: 769mg, Carbohydrates: 6g, Fiber: 2g, Sugar: 1g, Protein: 51g, Vitamin A: 35%, Vitamin C: 3.5%, Calcium: 75%, Iron: 5.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)