Fire up flavor with grilled ribeye steaks, seasoned with a bold house blend and topped with smoky chimichurri compound butter—pure steakhouse bliss at home.
Grilled Ribeye Steak with Chimichurri Butter
Ingredients
- 2 ribeye steaks 1.5"-2" thickness
- House Blend seasonsing
- chimichurri compound butter 2 medallion slices
Instructions
- Preheat your grill to 450℉-500℉ to get those great grill marks and render fat effectively to form a nice crust.
- Season both sides of each rib eye steak with my House Blend seasoning.
- Cook for 1 minute on each side, flipping at least 6 times. By flipping the meat every 1 minute instead of every 3-5 minutes, you reduce the amount of gray band at the edges and can acheive a consistent pink thoroughout. Probe meat in the center with a meat thermometer to check temp as you go. See Notes for recommended temperatures to pull your steaks to acheive your desired doneness.
- Top with a slice of compound butter before removing from grill.
- Remove steaks and let rest for 5 to 10 minutes before slicing.
Notes
Here’s a handy list of internal cooking temperatures for steak doneness alongside recommended pull temps to account for carryover cooking (usually a 5–10°F rise while resting):
| Doneness | Final Temp (after rest) | Pull Off Grill At |
|---|---|---|
| Rare | 120–125°F | 110–115°F |
| Medium Rare | 130–135°F | 120–125°F |
| Medium | 140–145°F | 130–135°F |
| Medium Well | 150–155°F | 140–145°F |
| Well Done | 160°F+ | 150–155°F |
- Rest your steak for at least 5 minutes after pulling it from the grill.
- Thicker cuts between 1.5″ to 2″ can carry over more heat (closer to 10°F), while thinner cuts (less than 1.5″) might only rise about 5°F.
- Use a meat probe. The ThermoPro TP19H is a very cost effective choice.
Nutrition
Calories: 470kcal | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 118mg | Potassium: 606mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg
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