Get ready to fall in love with your grill all over again! These Perfect Grilled Ribeye Steaks with Basil Garlic Butter combine mouthwatering smoky flavor, juicy tenderness, and a vibrant, aromatic finish from a homemade compound butter. If you’re searching for the ultimate “wow” steak for your next backyard dinner (or just to treat yourself), you’ve found it!
Why You’ll Love This Recipe
- Unbeatable Flavor: The smoky, charred crust from the grill meets the creamy, herby basil garlic butter for a steak experience that’s both classic and totally next-level.
- Super Simple, Stunning Results: With just a handful of basic spices and a fuss-free butter, you’re set for steakhouse perfection without complicated steps.
- Customizable for Any Occasion: Whether it’s a cozy dinner, a summer celebration, or an impressive date night, these steaks fit the bill—and they always draw rave reviews!
- Juicy, Restaurant-Quality Steak at Home: No more guessing or stressing—these tips guarantee your Perfect Grilled Ribeye Steaks with Basil Garlic Butter come out tender and flavorful every single time.
Ingredients You’ll Need
Nothing overcomplicated here! Each ingredient in these Perfect Grilled Ribeye Steaks with Basil Garlic Butter adds genuine flavor, bold color, or luxurious texture—making every bite special and memorable.
- Bone-in ribeye steaks (4, about 10-12 oz each): Richly marbled for maximum juiciness and a tender bite; the bone adds flavor and drama to your presentation.
- Smoked paprika: Lends an irresistible hint of smoky sweetness and deep, earthy color to the crust.
- Garlic powder: Delivers round, savory flavor melded evenly through the rub.
- Crushed black pepper: For peppery bite and a crisp outer texture when grilled.
- Salt: Essential for drawing out moisture, flavoring the steak inside and out, and developing that crave-worthy crust.
- Onion powder: Enhances overall savoriness and balances the stronger spices.
- Dill seed: Adds surprising brightness and subtle herbal notes that make the seasoning pop.
- Red chili flakes: A gentle kick that keeps every forkful interesting without overpowering.
- Salted butter (softened): The base for your compound butter; creamy richness soaks into every steak slice.
- Fresh basil (minced): Brings a fresh, peppery, garden-bright flavor to the butter—don’t skimp!
- Garlic (1 clove, minced): For punchy, aromatic warmth in the compound butter. Substitute garlic powder if you wish!
Variations
One of the joys of making Perfect Grilled Ribeye Steaks with Basil Garlic Butter is just how easily you can adapt them to suit your cravings, dietary needs, or whatever’s in your spice cabinet. Don’t be afraid to mix things up!
- Swap the herbs: Try fresh parsley, chives, or tarragon in the butter for a totally different aromatic finish.
- Make it dairy-free: Use a plant-based butter; the basil and garlic will still infuse gorgeous flavor.
- Spice it up: Add a dash of cayenne or a squeeze of fresh lemon juice for heat or zing, tailored to your heat preference.
- Use other cuts: This method works beautifully with strip steaks, T-bones, or even thick center-cut pork chops if you’re feeling adventurous!
How to Make Perfect Grilled Ribeye Steaks with Basil Garlic Butter
Step 1: Bring Steaks to Room Temperature
Take your ribeyes out of the fridge about 20 minutes before grilling—letting them warm up just a bit helps them cook evenly, develop a luscious sear, and stay juicy all the way through. If you’ve only ever grilled cold steaks, get ready to taste the difference!
Step 2: Prep the Grill
Get your grill piping hot—aim for 400-450°F for those gorgeous grill marks and a perfectly caramelized crust. Don’t forget to clean and lightly oil the grates to prevent any sticking and ensure your ribeyes lift off like a dream.
Step 3: Mix and Apply the Dry Rub
In a small bowl, combine smoked paprika, garlic and onion powder, black pepper, salt, dill seed, and chili flakes. Generously rub every inch of your steaks—this blend creates a flavor-packed, crackly exterior that locks in all that beefy goodness.
Step 4: Make the Basil Garlic Butter
While the grill heats, stir together softened butter, minced garlic, and fresh basil. Don’t overthink it—just mix until smooth, then pop it in the fridge to keep it firm (and extra refreshing) until you’re ready to serve. This butter is your secret weapon!
Step 5: Grill Those Steaks!
Slap your well-seasoned steaks onto the hottest part of the grill. For a classic medium-rare (juicy pink and full of flavor), grill about 3 minutes per side. Prefer medium? Go for 4-5 minutes per side instead. Use an instant-read thermometer and pull them at 125-130°F for medium-rare—the temperature will rise as they rest.
Step 6: Rest and Finish with Butter
Let those beauties rest for 5 minutes on a plate—the juices redistribute and the steak finishes cooking (gaining those last couple of degrees). Then slice, crown with a generous dollop of compound butter, and watch it melt into every groove. Serve warm and bask in the compliments!
Pro Tips for Making Perfect Grilled Ribeye Steaks with Basil Garlic Butter
- Ribeye Selection Savvy: Choose steaks at least 1 inch thick with lots of marbling for extra-juicy, restaurant-quality results every time.
- Dry Your Steaks: Pat the steaks dry with paper towels before applying the rub—this guarantees a golden, beautiful crust instead of steaming the meat.
- Compound Butter – Make Ahead: Prep your basil garlic butter in advance and refrigerate it in a log; slice off beautiful coins for serving for a picture-perfect finish.
- Rest, Rest, Rest: Don’t rush the resting period—if you cut too soon, those flavorful juices will spill onto your cutting board instead of staying in your steak.
How to Serve Perfect Grilled Ribeye Steaks with Basil Garlic Butter
Garnishes
Finish your Perfect Grilled Ribeye Steaks with Basil Garlic Butter with a few sprigs of fresh basil, a crack of black pepper, or even a sprinkle of flaky sea salt for that chef’s touch. Thinly sliced green onions or a pinch of lemon zest can add a fun bit of color and sparkle, too!
Side Dishes
Classic steak frites, buttery mashed potatoes, grilled corn, or a crisp green salad are always crowd favorites. For a fresh, summery twist, serve alongside roasted asparagus or a simply dressed tomato salad—the basil garlic butter pairs fabulously with vegetables too!
Creative Ways to Present
Slice steaks against the grain and fan them across a wooden board, then dot with coins of compound butter while still hot. You can even serve individual ribeyes atop a pile of arugula or roasted root veggies, creating a dramatic center-of-the-table presentation that’s pure steakhouse magic.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Perfect Grilled Ribeye Steaks with Basil Garlic Butter, store them in an airtight container in the fridge for up to 3 days. Slice before storing for quicker reheating and easier sandwiches or salads later!
Freezing
Wrap cooled, unsliced steaks tightly in foil and then in a freezer-safe bag. They’ll keep their flavor for up to 2 months. Thaw overnight in the fridge, then gently reheat for near-fresh results!
Reheating
To reheat, place sliced steak in a skillet with a little butter over medium-low heat, or warm gently in a 250°F oven covered with foil. Avoid microwaving to keep the texture juicy and tender—extra basil garlic butter on top will revive them beautifully!
FAQs
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Can I make the basil garlic butter in advance?
Yes! The compound butter can be made several days ahead—simply roll it in plastic wrap and chill. Slice off coins as needed and let them melt on hot steaks right before serving.
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Do I need to let the steaks rest after grilling?
Absolutely. Resting the steaks for at least 5 minutes allows the juices to redistribute, giving you tender, succulent results instead of a plate full of lost juices.
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What’s the best way to check doneness for my steaks?
Use an instant-read thermometer for the most accurate results—pull at 125-130°F for medium-rare, and remember the temperature will rise a bit as the steak rests.
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Can I make Perfect Grilled Ribeye Steaks with Basil Garlic Butter indoors?
You sure can! Use a cast-iron skillet over high heat, sear steaks for 3-4 minutes per side, then finish with butter. You’ll get fabulous flavor even without a grill.
Final Thoughts
There’s truly nothing like gathering friends or family around the table for Perfect Grilled Ribeye Steaks with Basil Garlic Butter. Each bite bursts with flavor, comfort, and care. So fire up your grill, grab those steaks, and let your kitchen become your favorite steakhouse—one unforgettable dinner at a time. Enjoy every sizzle and every smile!
Print
Perfect Grilled Ribeye Steaks with Basil Garlic Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Description
Learn how to make the perfect grilled ribeye steaks with basil garlic butter. Tender, juicy ribeye steaks seasoned with a flavorful dry rub and topped with a delicious basil garlic compound butter.
Ingredients
Ribeye Steaks:
- 4 bone-in ribeye steaks, approximately 10-12 ounces each
Seasoning:
- 1.5 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon crushed black pepper
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon dill seed
- 1 teaspoon red chili flakes
Compound Butter:
- 4 tablespoons salted butter, softened
- 1 clove garlic, minced (or 1/3 teaspoon garlic powder)
- 2 tablespoons fresh basil, minced
Instructions
- Remove steaks from the refrigerator: Allow them to come closer to room temperature.
- Prepare the grill: Heat to high (400-450°F), clean, and oil the grates.
- Make the dry rub: Combine seasonings and generously coat steaks.
- Grill the steaks: Cook for 3 minutes per side for medium-rare, or 4-5 minutes for medium well.
- Prepare the compound butter: Mix softened butter with garlic and basil, then chill.
- Check steak temperature: For medium rare, aim for 125-130°F.
- Rest the steaks: Let them sit for 5 minutes to finish cooking.
- Serve: Slice the steak and top with herb butter before serving.
Nutrition
- Serving Size: 1 steak with butter
- Calories: Approximately 600
- Sugar: Negligible
- Sodium: Varies based on seasoning
- Fat: Approximately 40g
- Saturated Fat: Approximately 18g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approximately 60g
- Cholesterol: Approximately 200mg
