Grilled Ribeye Steak with Chimichurri Butter

Sliced medium-rare grilled ribeye steak topped with chimichurri compound butter is arranged on a dark plate, accompanied by creamy herb butter and a side of sautéed leafy greens.

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

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