Ingredients

• 4 ounce ribeye steaks, room temperature
• 4 tablespoon unsalted butter, softened
• 3 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 0.5 teaspoon fresh thyme, chopped
• 2 tablespoon kosher salt
• 1 tablespoon black pepper, freshly ground
• 2 tablespoon vegetable oil
• 0.5 lemon, zested

Steps

1. Remove ribeye steaks from refrigerator and allow them to sit at room temperature for 20 minutes before grilling.
2. While steaks rest, prepare the garlic herb butter by combining softened butter, minced garlic, chopped parsley, chopped thyme, and lemon zest in a small saucepan over low heat.
3. Stir the butter mixture occasionally until fully melted and fragrant, about 2 minutes, then remove from heat and set aside to keep warm.
4. Preheat your grill to high heat (450–500°F), with one side at medium-high heat for a two-zone setup if possible.
5. Pat the steaks dry with paper towels to remove any surface moisture, which helps achieve a better sear.
6. Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.
7. Lightly brush the grill grates with vegetable oil using a folded paper towel held with tongs to prevent sticking.
8. Place steaks on the hottest part of the grill and sear for 4 minutes without moving them, allowing a dark crust to form.
9. Flip steaks using tongs and sear the second side for 4 minutes for medium-rare, or longer if preferred.
10. Check the internal temperature with a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. If not at target temperature, move to the cooler zone of the grill and cook for 2–3 minutes more.
11. Transfer steaks to a warm plate or cutting board and let rest for 5 minutes before plating to allow juices to redistribute.
12. Place each steak on a warm plate and top with a generous spoonful of the warm garlic herb butter, allowing it to melt over the top.
13. Serve immediately with the remaining warm herb butter on the side for drizzling.