Grilled Ribeye with Bourbon-Peppercorn Butter and Charred Broccolini

There’s a moment when a **grilled ribeye with bourbon butter** hits the plate and everyone at the table goes quiet. The steak is charred on the outside, pink and juicy inside, and a melting knob of bourbon-peppercorn butter is running down the sides, pooling on the plate with the meat juices. This is the kind of dinner that makes people put down their phones. It takes about 35 minutes start to finish, uses ingredients you can find at any grocery store, and tastes like you spent all day cooking. If you’re looking for a Father’s Day main course that actually impresses without requiring professional skills, this grilled ribeye with bourbon butter is the recipe I come back to every single year.

Why You’ll Love This Grilled Ribeye With Bourbon Butter

• The bourbon butter does most of the work — 4 ingredients, 5 minutes, and this grilled ribeye with bourbon butter tastes like it came from a high-end steakhouse.
• Only 35 minutes total time (15 min prep, 20 min cook), which means more time at the grill and less time in the kitchen.
• Charred broccolini cooks right alongside the steak on the same grill, so you get a built-in side dish without turning on the oven.
• The peppercorn butter can be made 3 days ahead and kept in the fridge, making day-of prep for this grilled ribeye with bourbon butter almost zero.
• Works on a gas grill, charcoal grill, or cast-iron grill pan indoors — no special equipment needed.
• Feeds 4 people generously with 1.5 pounds of ribeye, making this one of the more affordable steak dinners per serving.

Ingredients

• 2 steaks (about 1.5 lb total, 1.25 inches thick) Bone-in ribeye steaks (Bone-in adds flavor and helps with even cooking. If you prefer boneless, use two 10-oz steaks of the same thickness. Either way, the grilled ribeye with bourbon butter treatment works beautifully.)
• 4 tablespoons Unsalted butter, softened (Use unsalted so you control the salt level. Pull it out 30 minutes before cooking to soften.)
• 2 tablespoons Bourbon (Any mid-shelf bourbon works — Maker's Mark, Buffalo Trace, or Wild Turkey. Avoid using a bourbon you wouldn't drink.)
• 1 tablespoon Whole black peppercorns, crushed (Crush them with the bottom of a heavy skillet or a mortar and pestle. Pre-ground pepper won't give you the same texture or bite.)
• 1 teaspoon, plus more for finishing Flaky sea salt (like Maldon) (Flaky salt on the finished steak makes a real difference. Kosher salt works for seasoning before cooking.)
• 2 cloves Garlic, minced (Fine mince so it blends smoothly into the butter.)
• 1 teaspoon Fresh thyme leaves (Strip the leaves off the stems. Rosemary works as a substitute if that's what you have.)
• 1 bunch (about 8 oz) Broccolini (Trim about 1 inch off the bottom of the stalks. Regular broccoli works too — just cut into florets and slice the stems thin.)
• 2 tablespoons Olive oil (For coating the broccolini before grilling.)
• To taste Kosher salt (Diamond Crystal kosher salt — if using Morton's, reduce by about half since it's denser.)
• 1 tablespoon Neutral oil (canola or avocado) (For oiling the grill grates. High smoke point is key.)

Equipment

• Outdoor grill (gas or charcoal) or cast-iron grill pan
• Tongs (12-inch, metal — avoid flipping with a fork, which pierces the meat)
• Small mixing bowl for the bourbon butter
• Plastic wrap or parchment paper (for shaping the butter log)
• Instant-read meat thermometer (Thermapen is the gold standard, but any reliable thermometer works)
• Sheet pan or plate for resting the steaks
• Aluminum foil (for tenting while the steak rests)

How to Make Grilled Ribeye With Bourbon Butter

Step 1 — Make the Bourbon-Peppercorn Butter (5 minutes)

In a small bowl, combine the softened butter, bourbon, crushed peppercorns, minced garlic, thyme leaves, and 1 teaspoon flaky sea salt. Mix with a fork until everything is evenly distributed. Taste it — you should get the warmth of the bourbon and a sharp hit from the peppercorns. If it needs more salt, add it now. Scoop the butter onto a piece of plastic wrap, roll it into a log about 1.5 inches in diameter, and twist the ends closed. Refrigerate for at least 20 minutes so it firms up. You can make this bourbon butter for your grilled ribeye with bourbon butter up to 3 days ahead.

Step 2 — Prep and Season the Steaks (5 minutes)

Pull the ribeyes out of the fridge 30 minutes before cooking. This is not optional — a cold steak hitting a hot grill will cook unevenly, with an overcooked exterior and a cold center. Pat both sides completely dry with paper towels. Moisture is the enemy of a good sear. Season generously on all sides with kosher salt. Don’t add pepper now — it will burn on the grill. The peppercorns in the bourbon butter will handle the pepper flavor.

Step 3 — Prep the Broccolini (3 minutes)

Trim the broccolini, toss with 2 tablespoons olive oil, and season with kosher salt. Set aside near the grill. You’ll cook this while the steak rests, so it needs to be ready to go.

Step 4 — Grill the Ribeyes (12-16 minutes)

Heat your grill to high — you want 450-500 F. If using charcoal, bank the coals to one side for a two-zone setup. Oil the grates well using a folded paper towel dipped in neutral oil and grabbed with tongs. Place the steaks on the hottest part of the grill. Don’t touch them for 4 minutes. When you lift a corner, you should see a deep brown crust with grill marks. Flip once — only once — and cook another 4-5 minutes. For medium-rare, pull the steaks at an internal temperature of 125 F. They’ll rise to 130-135 F while resting. If your steaks are thicker than 1.25 inches, move them to the cooler side of the grill after searing and close the lid for 2-3 additional minutes. This is the key step for nailing your grilled ribeye with bourbon butter.

Step 5 — Rest the Steaks and Grill the Broccolini (5-8 minutes)

Transfer the steaks to a plate or sheet pan and tent loosely with foil. Rest for at least 5 minutes — this lets the juices redistribute so they stay in the meat instead of running onto your cutting board. While the steaks rest, lay the broccolini perpendicular to the grill grates (so they don’t fall through). Grill for 2-3 minutes per side until you get char marks and the stalks are tender-crisp. They should still have a slight bite. Remove from the grill and squeeze a little lemon over them if you have one.

Step 6 — Slice, Top with Bourbon Butter, and Serve (2 minutes)

If you cooked bone-in ribeyes, you can serve them whole or slice against the grain and fan them out on a platter. Cut 4 thick rounds (about 1/4 inch) from the chilled bourbon butter log and place one on top of each serving. The heat from the grilled ribeye will melt the bourbon butter into a sauce within about 30 seconds. Sprinkle each plate with a pinch of flaky sea salt. Serve the charred broccolini alongside.

Pro Tips

**Pull the steak 5 F before your target temperature.** Meat carries over 5-10 degrees after it comes off the grill. Pull at 125 F for a perfect medium-rare finish at 130-135 F.

**Dry brine the steaks if you have time.** Season them with salt and leave them uncovered on a rack in the fridge for 4-24 hours. The salt draws out moisture, which then dissolves the salt and gets reabsorbed, seasoning the meat deeply and creating a better crust on your grilled ribeye with bourbon butter.

**Don’t press down on the steak with your tongs.** You’ll squeeze out the juices you’re trying to keep. Place it, leave it, flip it once.

**Crush peppercorns coarsely, not finely.** You want visible pieces that burst with flavor when you bite into the bourbon butter. A few seconds in a mortar and pestle or under a heavy skillet is all it takes.

**Use a two-zone grill setup if possible.** Sear over high heat, then move to medium to finish. This gives you more control and prevents the outside from burning before the center reaches temperature.

Variations & Substitutions

**Swap the bourbon for whiskey or brandy.** Tennessee whiskey gives a slightly sweeter butter. Brandy adds a fruitier warmth. For a non-alcoholic version of this grilled ribeye with bourbon butter, use 1 tablespoon of apple cider vinegar plus 1 teaspoon of vanilla extract — it sounds strange, but it creates a similar depth.

**Try this on other cuts.** New York strip, filet mignon, or flank steak all work with the bourbon butter. Strip is leaner and cooks about 1 minute faster per side. Filet is very lean and benefits even more from the compound butter. Flank steak is thinner — grill 3 minutes per side and slice thinly against the grain.

**Change up the peppercorns.** Use a mix of black, green, and pink peppercorns for a more complex heat. Or go with coarsely ground black pepper if that’s what’s in your pantry.

**Add blue cheese to the butter.** Crumble 2 tablespoons of good blue cheese into the bourbon butter mixture. The sharpness of the cheese with the sweetness of the bourbon is outstanding on a grilled ribeye.

**Make it dairy-free.** Use a high-quality olive oil-based compound butter (like Miyoko’s plant butter) and add an extra pinch of salt and a splash more bourbon to compensate for the missing richness.

Storage & Reheating

Store leftover grilled ribeye with bourbon butter in an airtight container in the fridge for up to 3 days. Keep the bourbon butter log wrapped tightly in the fridge for up to 5 days, or freeze for up to 2 months. To reheat steak, slice it cold and sear in a hot skillet with a little butter for 60-90 seconds per side — this warms it through without overcooking. You can also eat it cold over a salad. The broccolini is best eaten fresh but will keep in the fridge for 2 days; reheat in a 375 F oven for 5 minutes. Do not microwave the steak — it will turn rubbery.

What to Serve With Grilled Ribeye With Bourbon Butter

This recipe pairs well with:

Try our Crispy Smashed Potato Salad — a perfect pairing that rounds out the meal.

Try our Grilled Steak with Chimichurri — a perfect pairing that rounds out the meal.

Try our Stars and Stripes Grilled Fruit Skewers — a perfect pairing that rounds out the meal.

Nutrition Information

Per serving of this grilled ribeye with bourbon butter (1/2 bone-in ribeye plus butter and broccolini): approximately 580 calories, 42g protein, 42g fat (20g saturated), 4g carbohydrates, 1g fiber, 2g sugar, 620mg sodium. Values are estimates and will vary based on steak size and exact butter usage.

Frequently Asked Questions

Can I use a regular steak instead of ribeye for this grilled ribeye with bourbon butter?

Absolutely. New York strip is the closest substitute — it has good marbling and holds up well on the grill. Top sirloin works too and is more budget-friendly, though it’s leaner, so the compound butter adds even more value. Avoid thin-cut steaks (under 1 inch) for this recipe — they overcook before you get a good crust.

What if I don't have a meat thermometer?

Use the hand test: touch the fleshy part of your palm below your thumb. With your hand relaxed, that’s what rare feels like. Touch your thumb to your index finger and feel the same spot — that’s medium-rare. Thumb to your pinky is well-done. It’s not as precise as a thermometer, but it works in a pinch. That said, a $30 instant-read thermometer is one of the best investments you can make for grilling this grilled ribeye with bourbon butter.

Can I make this grilled ribeye with bourbon butter indoors without a grill?

Yes. Use a cast-iron skillet or grill pan over high heat. Get the pan screaming hot — about 2 minutes over high heat — before adding the steak. You won’t get the same smoky char, but you’ll get an excellent crust. For the broccolini, roast it on a sheet pan at 425 F for 10-12 minutes, turning once, until charred at the edges.

How far ahead can I make the bourbon butter?

Up to 5 days in the fridge, tightly wrapped. You can also freeze it for up to 2 months. Slice the rounds from the frozen log straight onto the hot steak — no need to thaw. In fact, frozen rounds are easier to cut cleanly.

What bourbon should I use for this grilled ribeye with bourbon butter?

Use something you’d actually drink, but it doesn’t need to be expensive. Maker’s Mark, Buffalo Trace, Wild Turkey 101, or Four Roses all work well. Avoid the bottom shelf — harsh bourbon will taste harsh in the butter. And no, you don’t need to use your best bottle. Save that for sipping while the steak rests.

My steak came out overcooked. What went wrong?

The most common cause is not using a thermometer and guessing. The second most common is not letting the steak rest, which means the carryover heat pushes it past your target. Pull the steak at 125 F for medium-rare — it will reach 130-135 F during the 5-minute rest. Also, make sure your grill is actually hot enough before you start. If the steak sizzles aggressively the moment it hits the grate, your grilled ribeye with bourbon butter is on the right track.

This is the recipe I make for my dad every Father’s Day, and it’s the one he asks for by name. The bourbon butter takes five minutes and makes a regular grilled ribeye feel like a special occasion. Save this grilled ribeye with bourbon butter, share it with someone who loves a good steak, and let me know how it turns out in the comments.