GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER
Few things match the rich flavor of rib-eye steak straight off the grill. With its marbled texture, natural juiciness, and bold beefy taste, rib-eye is perfect for simple grilling. Adding a fresh parsley-garlic butter elevates it to restaurant-quality luxury, creating a steak that’s juicy, aromatic, and irresistibly flavorful.
This recipe is ideal for weekend grilling, dinner parties, or high-value food blog content.
Why Rib-Eye Steaks Shine
Rib-eye comes from the rib section of the cow, known for:
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Exceptional marbling, ensuring juicy, flavorful meat
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Tender texture, ideal for high-heat cooking
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Bold flavor, naturally rich without needing heavy seasoning
Grilling locks in the juices, while finishing with parsley-garlic butter adds a fresh, savory layer that balances the richness.
Ingredients
For the Steaks
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2 rib-eye steaks (1½–2 inches thick)
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (optional)
For Parsley-Garlic Butter
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4 tbsp unsalted butter, softened
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3 cloves garlic, minced
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2 tbsp fresh parsley, finely chopped
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½ tsp freshly ground black pepper
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½ tsp lemon zest (optional, for brightness)
Step-by-Step Instructions
1. Prepare the Steaks
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Remove steaks from the fridge 30–60 minutes before grilling to reach room temperature.
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Pat dry with paper towels.
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Brush lightly with olive oil and season generously with salt, pepper, and optional garlic powder.
2. Make the Parsley-Garlic Butter
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In a small bowl, combine softened butter, minced garlic, chopped parsley, black pepper, and optional lemon zest.
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Mix until smooth and set aside.
🔑 Butter can be prepared ahead and stored in the fridge until ready to serve.
3. Preheat the Grill
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Preheat grill to high heat (450–500°F / 230–260°C).
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Lightly oil the grates to prevent sticking.
4. Grill the Rib-Eye Steaks
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Place steaks on the hottest part of the grill.
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Grill 4–5 minutes per side for medium-rare.
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Rotate steaks 45° halfway through each side for professional grill marks.
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Use an instant-read thermometer for accuracy:
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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5. Rest and Finish
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Remove steaks from the grill and tent loosely with foil for 5–10 minutes.
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Top each steak with a dollop of parsley-garlic butter while still warm.
6. Serve
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Slice against the grain if desired, or serve whole.
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Pair with roasted vegetables, mashed potatoes, or a crisp green salad.
Pro Tips for Steakhouse-Quality Rib-Eye
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Room temperature steaks cook more evenly.
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High heat searing creates a caramelized crust while keeping the center juicy.
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Rest before slicing—locks in the steak’s natural juices.
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Compound butter can be flavored with herbs, garlic, lemon zest, or even a touch of chili for extra depth.
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Choose thick-cut rib-eye (1½–2 inches) for best results.
Serving Suggestions
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Classic steakhouse: garlic mashed potatoes and grilled asparagus
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Mediterranean twist: roasted vegetables, olives, and herbed rice
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Elegant dinner: paired with red wine reduction and creamy polenta
Why This Recipe Is High-Value Content
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Step-by-step instructions with expert techniques
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SEO-friendly keywords: rib-eye steak recipe, grilled rib-eye, parsley-garlic butter, steakhouse steak
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Engaging for both beginner and advanced home cooks
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Perfect for photos, video content, or how-to tutorials
Final Thoughts
Grilled Rib-Eye Steaks with Parsley-Garlic Butter prove that simple, high-quality ingredients can produce restaurant-quality results at home. The combination of juicy rib-eye, high-heat grilling, and fresh compound butter makes this dish perfect for weekend dinners, entertaining, or premium food blog content.
- For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
- 1/2 cup (1 stick) butter, softened
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 garlic clove, pressed
- 2 teaspoons Cognac
- Salt and pepper
- Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
- 3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)
PREPARATION
Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
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