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Grilled rib eye with herb butter and greens takes about an hour, and only 10 minutes of that is at the grill. You salt the steaks, let them sit for 30 minutes, grill them 4 to 5 minutes per side until they hit 130 F / 54 C, and melt chilled lemon-herb butter over the top.
I’ll be honest. I used to overthink steak. It turned out to be salt, a hot fire, and a thermometer.
The butter is the sauce. Parsley, chives, thyme, garlic, and lemon zest, mixed days ahead if you like. The arugula underneath stays peppery and catches the juices.
One thing to watch. Rib eye fat drips and flares up. If flames climb the steak, slide it to the cool side until they settle, because sooty char tastes bitter.
Why You’ll Love This Recipe
- Only about 10 minutes of actual grill time
- Herb butter can be made days ahead
- A thermometer takes the guesswork out of doneness
- Melted butter and steak juices dress the greens
Ingredient Notes
- Rib eye steaks: Look for steaks about 2.5 cm / 1 inch thick with visible marbling. A New York strip works if that’s what you have, though it’s leaner.
- Unsalted butter: Soften it on the counter for about 30 minutes. If you only have salted butter, cut the flaky salt in the butter to a pinch.
- Kosher salt: I measure with Diamond Crystal. If you use Morton, cut the amount to 1 tsp so the steaks don’t turn too salty.
- Arugula: Its pepper bite stands up to the rich meat. Baby spinach or watercress will work if you want something milder.
- Avocado oil: It handles high heat without smoking. Any neutral oil like canola or grapeseed is fine as a substitute.
Grilled Rib Eye with Herb Butter and Peppery Greens
Ingredients
Method
- Mash the softened butter with the parsley, chives, thyme, grated garlic, 1 tsp lemon zest, and flaky salt in a 20 cm / 8-inch bowl until evenly speckled. Spoon it onto parchment, roll into a log about 4 cm / 1.5 inches wide, twist the ends, and chill for 20 minutes until firm enough to slice.
- Trim any fat cap thicker than 5 mm / 1/4 inch. Pat the steaks dry with paper towels, rub with 1 tsp of the avocado oil, and season both sides and the edges with the kosher salt and pepper. Leave them on a plate at room temperature for 30 minutes.
- While the steaks sit, set up the grill for two-zone cooking, with coals banked to one side or only one side of the burners on high. Heat to about 230 C / 450 F for 10 to 15 minutes, then scrub the grates and wipe them with the remaining 1 tsp oil on a folded paper towel.
- Pat the steaks dry again if moisture has beaded on the surface. Grill over direct heat with the lid closed for 4 to 5 minutes, flip once, and grill another 4 to 5 minutes, until an instant-read thermometer in the thickest part reads 130 F / 54 C. If fat drips and flames climb the steak, slide it to the cool zone until they die down, then move it back.
- Move the steaks to a cutting board. Slice the herb butter into 1 cm / 1/2-inch coins, lay 2 coins on each steak, and rest for 5 minutes. Meanwhile, toss the arugula with 1 tbsp lemon juice, the olive oil, and a pinch of salt and pepper in a 30 cm / 12-inch bowl.
- Slice the steaks against the grain into 1 cm / 1/2-inch strips. Pile the greens on two plates, lay the steak on top, and spoon over the melted butter and juices from the board. Serve right away.
Notes
- Take the steaks out 30 minutes before grilling so the center cooks evenly.
- Pat the steaks dry again right before grilling if moisture has beaded on the surface.
- Pull the steaks at 130 F / 54 C, since they keep cooking while they rest.
- Keep one grill zone without direct heat for flare-ups.
Tips for Success
- Pat the steaks completely dry with paper towels before salting, since surface moisture steams the meat and blocks a deep brown crust.
- Build a two-zone fire with coals or burners on one side only, so you have a cooler spot for flare-ups.
- Slide an instant-read thermometer sideways into the thickest part and pull the steaks at 130 F / 54 C for a warm pink center.
- Rest the steaks 5 minutes with butter coins on top before slicing, so the juices settle and the butter melts slowly.
- Dress the arugula only when the steaks come off the grill, because lemon and oil wilt the leaves within a few minutes.
Variations
- Mash 40 g crumbled blue cheese into the butter, skip the thyme, and chill as usual for a sharper topping.
- Use baby spinach or watercress instead of arugula for a milder bed, and add halved cherry tomatoes for a little sweetness.
- Cook bone-in rib eyes about 3 cm thick for 1 to 2 extra minutes per side, checking for the same 130 F / 54 C.
Storage and Reheating
Grilled rib eye is best eaten straight off the grill, within about 10 minutes of slicing. Leftover steak goes gray and tough when it’s warmed again, so I don’t reheat it. Cool it, wrap it, and refrigerate within 2 hours for 3-4 days. Slice it cold into sandwiches or over salad.
The herb butter is the make-ahead part. Keep the wrapped log in the fridge for up to 5 days, or in the freezer for up to 2 months.
Store undressed arugula in a container lined with a paper towel for 2 days. Dress it only when the steaks come off the grill, since lemon and oil wilt it fast.
Serving Suggestions
Serve grilled rib eye with herb butter right after the 5-minute rest, sliced against the grain over a pile of dressed arugula. Spoon the melted butter and juices from the board over everything.
Roasted baby potatoes or grilled corn sit well alongside. A loaf of crusty bread is worth having for the butter left on the plate.
If kids are at the table, slice their steak thin and skip the greens. They’ll go for the buttery bits anyway.
FAQ
How do I know when grilled rib eye is done without cutting into it?
Use an instant-read thermometer and pull the steak at 130 F / 54 C in the thickest part, away from any fat pocket. That gives a warm pink center for medium-rare. Pressing is less reliable, but medium-rare feels like the soft pad under your thumb when you touch thumb to middle finger.
Why does my grilled rib eye taste bitter and sooty?
Rib eye fat drips onto the heat, flares up, and coats the meat in soot. Keep a cool zone on the grill and slide the steaks over until the flames die down. Trimming the fat cap to about 5 mm / 1/4 inch also cuts down on dripping.
Can I use New York strip instead of rib eye for grilled herb butter steak?
Yes, a New York strip about 2.5 cm / 1 inch thick follows the same timing and the same 130 F / 54 C pull temperature. It’s leaner, so it can taste drier and benefits from the butter. Check the temperature a minute early, since strips have less fat to buffer overcooking.
Can I freeze the herb butter for rib eye?
Yes, the herb butter freezes for up to 2 months. Roll it into a log in parchment, slip it into a zip bag, and slice coins straight from frozen. Frozen coins go straight onto the hot steak and melt during the 5-minute rest. The fridge keeps it up to 5 days.
What goes well with grilled rib eye and herb butter besides greens?
Roasted baby potatoes, grilled corn, or crusty bread all soak up the butter well. For something lighter, try grilled asparagus, a light roasted radish and green bean saute, or sliced tomatoes with salt. Red wine such as Cabernet or Malbec suits the rich cut, and sparkling water with lemon works too.
Is grilled rib eye with herb butter keto friendly?
Yes, one serving has about 4 g of carbs and 1 g of fiber, all from the arugula, lemon, and garlic. It does contain dairy from the butter. For a dairy-free version, mash the herbs, zest, and garlic into 3 tbsp olive oil and spoon it over the steaks.
