Perfect Grilled Ribeye Steaks with Basil Garlic Butter Recipe

If you’re searching for the absolute show-stopper at your next cookout, look no further than these Perfect Grilled Ribeye Steaks with Basil Garlic Butter. Thick, juicy ribeyes are generously seasoned, seared over roaring flames, and crowned with a dollop of aromatic compound butter—every bite is simply unforgettable!

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Ingredients You’ll Need

This mouthwatering recipe calls for just a handful of straightforward ingredients, each chosen for their role in layering savory flavor, color, and irresistible aroma. Don’t skip the compound butter—trust me, it’s a total game changer!

• Bone-in Ribeye Steaks (4, about 10–12 oz each): Choose well-marbled steaks for maximum juiciness and rich flavor; the bone adds even more taste and helps keep the meat tender.
• Smoked Paprika (1.5 tablespoons): Infuses the steak with smoky depth and a subtle, appetizing red hue.
• Garlic Powder (1 tablespoon): Classic steakhouse flavor that melds into the charred crust—accessible, easy, and delicious.
• Crushed Black Pepper (1 tablespoon): Brings gentle heat and a bold, peppery kick right to the surface.
• Salt (2 teaspoons): Essential for drawing out the steak’s natural flavors and enhancing every bite.
• Onion Powder (2 teaspoons): Adds a sweet, mellow complexity that complements the paprika and garlic.
• Dill Seed (1 teaspoon): A subtle, bright note that cuts through the richness—try not to skip it!
• Red Chili Flakes (1 teaspoon): Optional, but wonderful for those who like an extra flicker of heat in every forkful.
• Salted Butter (4 tablespoons, softened): Key to creating that luscious finish—choose high-quality butter for best results.
• Fresh Basil (2 tablespoons, minced): Offers a pop of color and garden-fresh aroma that melds perfectly with grilled steak.
• Fresh Garlic (1 clove, minced or 1/3 teaspoon garlic powder): Provides a fragrant, punchy layer to the compound butter, infusing every bite with big flavor.

Variations

The beauty of Perfect Grilled Ribeye Steaks with Basil Garlic Butter is how effortlessly you can make it your own! Don’t be afraid to play with the seasoning or try new twists that accommodate different tastes, dietary needs, or whatever herbs you have on hand.

• Herb Swap: Try swapping the basil for parsley, tarragon, or chives, or use a combination—each herb gives the butter and steak a distinct personality.
• Spice It Up: Love things hot and fiery? Increase the red chili flakes or toss in a pinch of cayenne for extra heat.
• Garlic-Lover’s Version: Double the garlic in the compound butter or add fresh grated garlic to the spice rub for a bolder, more aromatic crust.
• Keto or Paleo-Friendly: This steak is naturally low-carb and gluten-free. For paleo, use ghee instead of butter in the compound topping.

How to Make Perfect Grilled Ribeye Steaks with Basil Garlic Butter

Step 1: Bring Steaks to Room Temperature

Pull your ribeye steaks from the fridge and let them rest on the counter for at least 20–30 minutes before grilling. Allowing the steaks to lose their chill ensures even cooking from edge to center—so every bite is just the right doneness, all the way through.

Step 2: Preheat and Prepare Your Grill

Fire up your grill to high heat (aim for 400–450°F) and give those grates a good scrub and oil. A hot, clean surface is essential for beautifully caramelized grill marks and prevents sticking—no one wants to lose a morsel of that juicy ribeye!

Step 3: Season Generously

Combine smoked paprika, garlic powder, black pepper, salt, onion powder, dill seed, and chili flakes in a bowl to make the dry rub. Pat your steaks dry, then massage the spice blend liberally onto every surface—edges and all. Don’t be shy, this is what builds the steak’s flavorful crust!

Step 4: Grill the Steaks

Place your seasoned steaks directly on the hottest part of the grill. For medium-rare, grill about 3 minutes per side, or 4–5 minutes per side for medium-well. A meat thermometer is your best friend: pull the steaks at 125–130°F for perfect medium-rare. Remember, thickness and grill temperature can vary, so don’t just rely on the clock!

Step 5: Make the Basil Garlic Butter

While the steaks are sizzling away, stir together softened butter, minced basil, and garlic (or garlic powder) in a small bowl until smooth and flecked with green. Pop it in the fridge to chill slightly—cool butter melts more slowly for that dramatic steakhouse presentation.

Step 6: Rest, Slice, and Top with Butter

Let the steaks rest on a plate for 5 minutes after grilling. This crucial pause lets the juices settle, ensuring ultra-tender slices. Finish by crowning each steak with a generous scoop of the basil garlic butter—it’ll cascade over the meat as it melts, creating a glossy, aromatic finish. Slice, serve warm, and get ready to wow your guests!

How to Serve Perfect Grilled Ribeye Steaks with Basil Garlic Butter

Garnishes

A sprinkle of flaky sea salt and a few extra torn basil leaves make your Perfect Grilled Ribeye Steaks with Basil Garlic Butter look and taste chef-level. For extra flair (and Instagram appeal!), try a light drizzle of good olive oil or a few shavings of parmesan right before serving.

Side Dishes

These steaks are meant for celebration, so think classic and comforting: roasted garlic mashed potatoes, charred asparagus, fresh summer corn, or a crisp Caesar salad are fabulous companions. Can’t go wrong with warm, crusty bread to soak up all that delicious basil garlic butter!

Creative Ways to Present

Try slicing the steaks and fanning them across a platter, with dollops of basil garlic butter melting between each piece. For a steakhouse-style feast, serve each ribeye whole with butter on top, truffle fries on the side, and a scattering of microgreens for color. For summer parties, serve sliced ribeye family-style so everyone can help themselves!

Make Ahead and Storage

Storing Leftovers

Leftover steak keeps beautifully! Wrap any cooled steak slices tightly in foil or transfer to an airtight container, then stash them in the fridge. Enjoy within 3–4 days for best flavor and texture.

Freezing

If you need to freeze extra steak, slice it first and pack in single layers with parchment between them. Store in a zip-top freezer bag or airtight container, and freeze for up to 2 months. When you’re craving steak, you can easily thaw and enjoy again—just wait until after thawing to add fresh butter on top for best results.

Reheating

For the juiciest reheated steaks, let slices come to room temperature first, then gently warm in a skillet over low heat—or use the oven at 250°F until warmed through. Top with extra basil garlic butter right before serving, and every bite will be as luscious as the first!

FAQs

Final Thoughts

If you’re ready to treat yourself (and your loved ones!) to a steakhouse experience with way less fuss, don’t miss these Perfect Grilled Ribeye Steaks with Basil Garlic Butter. There’s just nothing like that sizzling steak, savory crust, and melting butter—all made by you, right at home. Fire up the grill and enjoy every bite!

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