The Ultimate Father’s Day Grilled Ribeye Steak

A perfectly grilled ribeye steak is the kind of meal that makes someone feel taken care of. This grilled ribeye steak recipe uses a simple salt-and-pepper sear on a ripping-hot grill, finished with a slab of compound herb butter that melts into every crack and crevice. It takes about 30 minutes start to finish, and the technique works whether you’re cooking for Father’s Day, a date night, or just a Tuesday.

Why You’ll Love This Grilled Ribeye Steak

• Restaurant-quality at home — a 1½-inch ribeye with a screaming-hot sear rivals any steakhouse.
• Ready in 30 minutes — 8 minutes on the grill, 10 minutes of rest, done.
• Compound butter finish — garlic-herb butter melts into the steak while it rests.
• Minimal ingredients — steak, salt, pepper, butter, garlic, herbs. That’s it.
• Perfect for Father’s Day — the kind of meal that earns you favorite-child status.

Ingredients

The ribeye is the most flavorful steak on the animal because of the generous marbling and the rib bone, which acts as a heat conductor and adds flavor during cooking. Look for steaks with even, white fat streaks throughout — not just a fat cap on the edge. If your butcher has dry-aged ribeyes, grab them. The nutty, concentrated flavor is worth the premium.

• 2 bone-in ribeye steaks, 1½ inches thick (about 1 lb each) (Prime grade if you can afford it; Choice works great too)
• 2 tsp kosher salt (Diamond Crystal) (Use half if using Morton's)
• 1½ tsp coarsely ground black pepper (Freshly cracked)
• 2 tbsp avocado oil or vegetable oil (High smoke point is key)
• 4 tbsp unsalted butter, softened (For the compound butter)
• 2 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp flaky sea salt (Maldon) (For finishing)

Equipment

• Gas or charcoal grill (charcoal adds more flavor)
• Tongs — not a fork (poking releases juices)
• Instant-read thermometer (the single most important tool)
• Small bowl for compound butter
• Cutting board with a juice groove
• Aluminum foil for resting
• Serious Eats steak guide
• America’s Test Kitchen thermometer reviews

How to Make Grilled Ribeye Steak

Step 1 — Make the compound butter (5 minutes)

Combine the softened butter, minced garlic, parsley, thyme, and a pinch of salt in a small bowl. Mash together with a fork until evenly mixed. Scoop the mixture onto a piece of plastic wrap, roll into a log about 1½ inches in diameter, and twist the ends. Refrigerate for at least 20 minutes — or make it the night before and keep it in the fridge. The butter keeps for up to a week refrigerated, or 3 months frozen.

Step 2 — Season and temper the steaks (30 minutes before grilling)

Pull the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels — surface moisture is the enemy of a good crust. Season generously on all sides with kosher salt and coarsely ground pepper. Don’t be shy. A 1½-inch steak needs real seasoning. The salt will start to dissolve into the surface, which helps create that dark, crackly sear.

Step 3 — Set up the grill for two-zone cooking (10 minutes)

For a gas grill: light one side on high and leave the other side off. For a charcoal grill: bank all the coals to one side. You want one zone at 500°F+ (direct heat for searing) and one zone at about 275°F (indirect heat for finishing). Close the lid and let it preheat for 10 minutes. Clean the grates with a wire brush and oil them by folding a paper towel, dipping it in oil, and rubbing it on the grates with tongs.

Step 4 — Sear the steaks (8 minutes)

Place the ribeyes on the hot side of the grill. Don’t touch them for 4 minutes. You want a deep, dark brown crust — almost charred in spots. If you try to flip too early, the steak will stick and tear. After 4 minutes, flip once. Sear the other side for 3 minutes. At this point, the internal temperature should be around 110-115°F for a 1½-inch steak.

Step 5 — Finish over indirect heat (4-6 minutes)

Move the steaks to the cool side of the grill. Close the lid. Let them cook gently until the internal temperature hits your target: 125°F for medium-rare, 135°F for medium. This usually takes 4-6 minutes depending on your grill. Start checking at 3 minutes with an instant-read thermometer inserted from the side into the center. The temperature will rise about 5 degrees while resting.

Step 6 — Rest and finish with herb butter (10 minutes)

Transfer the steaks to a cutting board or plate. Top each one with 2 slices (about 1 tbsp each) of the compound herb butter. Tent loosely with foil — don’t wrap tight or the crust will steam off. Rest for a full 10 minutes. This is non-negotiable. The juices need time to redistribute, and the carryover cooking will bring the final temperature up to 130-135°F for medium-rare. Slice against the grain, finish with flaky sea salt, and serve immediately.

Pro Tips

Use a thermometer, not the finger test. The finger test is unreliable, especially over a grill where you can’t easily check. A $15 instant-read thermometer takes the guesswork out entirely.

Don’t skip the tempering step. A steak straight from the fridge will take twice as long to cook and will gray out before it sears. Thirty minutes on the counter makes a real difference.

Charcoal beats gas for flavor. If you have the time, use hardwood charcoal and toss a couple wood chunks (hickory or oak) on the coals. The smoke adds a dimension you can’t get from gas.

Buy the best steak you can afford. For a special occasion like Father’s Day, the upgrade from Choice to Prime is noticeable. More marbling means more flavor and juiciness.

Variations & Substitutions

Blue cheese finish

Swap the herb butter for a blue cheese butter — mix 4 tbsp softened butter with 2 tbsp crumbled blue cheese and 1 tsp Worcestershire sauce. The pungent cheese against the rich steak is a classic steakhouse move.

Reverse sear method

For the most even edge-to-edge doneness, reverse sear: cook the steak on the indirect side first until it hits 115°F, then sear on the high-heat side for 90 seconds per side. This takes about 30 minutes total but gives you a perfect medium-rare from edge to edge.

Cast iron indoors

No grill? Use a cast iron skillet on the stovetop over high heat until it just starts to smoke. Sear 4 minutes per side, then finish in a 400°F oven for 5 minutes. Add 2 tbsp butter, garlic, and thyme to the pan in the last minute and baste the steak.

Storage & Reheating

Refrigerator: Leftover steak keeps for 3-4 days in an airtight container. Slice it cold for sandwiches or salads.

Reheating: Don’t microwave it — the steak will turn rubbery. Instead, bring it to room temperature, then sear in a hot skillet for 60 seconds per side with a little butter. Or eat it cold on a sandwich with mustard and arugula.

What to Serve With Grilled Ribeye Steak

If you’re planning a full meal, our classic beef burgers would be a great addition to the table.

This steak stands on its own, but a few sides round out the plate. Our grilled corn on the cob with herb butter is a natural partner — cook it on the same grill while the steak rests.

For something green, a simple arugula salad with lemon vinaigrette cuts through the richness. Toss 4 cups arugula with 1 tbsp olive oil, a squeeze of lemon, salt, and shaved parmesan.

If you want potatoes, our grilled steak with chimichurri page has a great roasted potato method that works alongside any steak dinner.

Crusty bread or garlic bread is non-negotiable for soaking up the herb butter and steak juices on the plate.

Nutrition Information

Per serving (½ recipe, one ribeye with herb butter): approximately 720 calories, 52 g protein, 1 g carbohydrates, 56 g fat, 0 g fiber. Values are estimates and depend on the specific cut and amount of butter consumed.

Frequently Asked Questions

How do I know when my ribeye is medium-rare?

Use an instant-read thermometer. Pull the steak at 125°F from the grill — it will rise to 130-135°F while resting, which is the sweet spot for medium-rare. The center should give slightly when pressed and show a warm pink interior.

Can I grill ribeye on a gas grill or do I need charcoal?

Gas works fine. You won’t get quite the same smoky depth as charcoal, but the sear and flavor from the herb butter more than compensate. If you want more smoke with gas, use a smoker box with soaked wood chips.

How thick should a ribeye be for grilling?

1 to 1½ inches is ideal. Thinner steaks (¾ inch) overcook before they develop a good crust. Thicker than 2 inches and you’ll need the reverse-sear method to avoid a raw center and a burnt exterior.

Should I oil the steak or the grates?

Both. Brush the steak lightly with a high-smoke-point oil (avocado or vegetable) to prevent sticking and help the salt adhere. Oil the grates with a folded paper towel dipped in oil and held with tongs.

Can I make the compound butter ahead of time?

Absolutely. Compound butter keeps in the fridge for up to a week and freezes beautifully for 3 months. Make a big batch and keep it on hand — it’s incredible on grilled vegetables, bread, and pan-seared fish too.

If you make this grilled ribeye steak for Father’s Day (or any day), let us know how it turned out in the comments. The compound butter is the move — once you try it, you’ll never serve a plain steak again. Save this recipe for your next cookout.