Perfectly Grilled Ribeye Steaks with Zesty Cowboy Butter: Your Ultimate Summer Recipe
Prepare to elevate your grilling game with these exquisite grilled ribeye steaks, taken to an entirely new level of deliciousness by a generous dollop of homemade cowboy butter. This vibrant compound butter is infused with a harmonious blend of fresh lemon, pungent garlic, tangy Dijon mustard, a hint of spicy red pepper flakes, and aromatic parsley. It’s the secret weapon that transforms a great steak into an unforgettable culinary experience.
Grilled steaks are an indispensable part of our summer culinary traditions, and before the season draws to a close, I simply had to share this sensational new recipe with you. I initially crafted this recipe for my wonderful friends at Go Bold with Butter, and the results were so extraordinary that I couldn’t resist passing it along to a wider audience. This isn’t just a recipe; it’s an invitation to savor the peak of summer flavors and the joy of a perfectly cooked steak.
What defines a perfect steak? For us, it begins with a thick-cut ribeye, renowned for its incredible marbling—those intramuscular fat streaks that promise maximum flavor and tenderness. Seasoned simply with just salt and pepper, it’s seared to a golden, crusty perfection, then cooked to your desired doneness (I personally find medium to be the sweet spot). But the true magic, as they say, is the “icing on the cake”: serving this magnificent steak with a melting pat of savory, seasoned cowboy butter. This simple twist doesn’t just add flavor; it unlocks a whole new dimension of richness and zest, making every bite incredibly succulent and aromatic.
Why This Grilled Ribeye Steak Recipe is a Must-Try
There’s something inherently satisfying about a perfectly grilled steak, and when it’s a ribeye, the experience is elevated. This recipe focuses on maximizing that natural beefy flavor while introducing an exciting, fresh element with the cowboy butter. It’s ideal for:
- Effortless Entertaining: Impress your guests with minimal fuss. The prep is simple, and the cooking time is quick.
- Special Occasions: Whether it’s a backyard barbecue, an anniversary dinner, or just a treat for yourself, this steak delivers.
- Flavor Innovation: Move beyond plain grilled steaks and discover how a compound butter can completely transform your meal.
- Summer Grilling Staple: A fantastic way to utilize your grill and enjoy the outdoors while cooking.
The combination of the rich, fatty ribeye with the bright, herbaceous, and slightly spicy cowboy butter creates a balanced flavor profile that will have everyone asking for seconds. It’s truly a celebration of taste and texture.
The Star of the Show: Choosing Your Ribeye Steak
While this recipe specifically calls for ribeye steaks, a personal favorite due to its superior flavor and tenderness, the cowboy butter can certainly be applied to other cuts of beef you prefer. However, for the ultimate experience, a ribeye is highly recommended. Here’s what to look for when selecting your steak:
Thickness Matters for Grilling Perfection
When it comes to grilling a steak, thickness is key to achieving that perfect balance of a beautifully seared crust and a juicy, tender interior. I highly recommend looking for a cut that is:
- 1 ½ to 2 inches thick: This ideal thickness allows the outside to develop a gorgeous, crispy char without overcooking the center. Thinner steaks tend to cook through too quickly, making it challenging to achieve a desired medium-rare or medium doneness.
- Consistent Cut: Ensure the steak is cut evenly across its surface. This promotes uniform cooking and prevents one part from being overdone while another remains undercooked.
The Magic of Marbling: Flavor and Tenderness
Marbling refers to the visible flecks and streaks of intramuscular fat within the lean sections of the meat. This fat is crucial for both flavor and tenderness:
- Enhanced Flavor: As the steak cooks, the marbling melts, basting the meat from within and imparting a rich, buttery flavor that is simply unparalleled. More fat equals more flavor!
- Juiciness and Tenderness: The melted fat also contributes significantly to the steak’s juiciness and keeps the meat tender, preventing it from drying out during cooking.
When selecting, pay close attention to USDA grading, which reflects the level of marbling:
- USDA Prime: These cuts boast the highest degree of marbling, ensuring exceptional tenderness, juiciness, and flavor. They are often found in high-end restaurants and specialty butcher shops, and are typically the most expensive.
- USDA Choice: Still an excellent choice, USDA Choice cuts have good marbling, particularly those from the loin and rib areas (like the ribeye!). They offer a fantastic balance of quality and affordability, making them a popular option for home cooks.
- USDA Select: These cuts have the least marbling and are generally leaner. While still good, they might not offer the same succulent experience as Prime or Choice cuts.
Other Steak Cuts to Consider
While ribeye is king for this recipe, you can also apply the cowboy butter to other cuts:
- New York Strip: Known for its firm texture and robust beefy flavor.
- Sirloin: A leaner option, but still flavorful, especially if a thick cut is chosen.
- Tenderloin/Filet Mignon: Exceptionally tender, though less marbled than a ribeye, the cowboy butter adds much-needed flavor.
Regardless of your choice, ensure you pick a quality piece of meat from a reputable butcher.
Unpacking the Flavor Bomb: What is Cowboy Butter?
You’ll find a myriad of variations for “cowboy butter” out there, but at its heart, it’s a robust, flavorful compound butter. Essentially, it’s softened butter loaded with a harmonious blend of savory, spicy, and tangy ingredients. Its purpose is to impart a tremendous amount of flavor to meat, fish, vegetables, or even crusty bread, delivering a powerful taste experience with just a small amount. It’s a fantastic alternative to traditional marinades, offering a fresh burst of flavor directly upon serving.
The Ingredients in Our Cowboy Butter
In this particular recipe, I’ve carefully selected ingredients that create a perfect symphony of flavors:
- Salted Butter: The creamy base that binds all the flavors. Its inherent saltiness is a great starting point. If using unsalted butter, you’ll want to adjust the coarse salt in the recipe accordingly (see notes below).
- Lemon Zest & Lemon Juice: The zest provides a bright, aromatic citrus punch, while the juice adds a tangy acidity that cuts through the richness of the butter and steak, making the flavors pop.
- Minced Garlic: A cornerstone of savory flavor, fresh garlic adds a pungent, aromatic depth that is indispensable.
- Red Pepper Flakes: Just a touch provides a gentle warmth and subtle kick, enhancing the overall profile without overwhelming it. Feel free to adjust to your preferred spice level.
- Dijon Mustard: Adds a subtle tang and a slight peppery bite, contributing to the butter’s complex flavor profile. It also helps to emulsify and bring everything together.
- Fresh Chopped Parsley: Offers a fresh, herbaceous note and a vibrant green color, adding visual appeal and a refreshing finish.
- Coarse Salt & Ground Black Pepper: Essential seasonings that enhance all the other ingredients and balance the flavors.
While this combination is absolutely divine, feel free to get creative and create your own flavor combo! Consider adding chives, rosemary, thyme, or even a dash of smoked paprika for a different twist.
Versatility Beyond Steak
Don’t let any leftover cowboy butter go to waste! Its incredible flavor makes it versatile for many dishes:
- Melt it over grilled chicken or fish.
- Toss it with roasted vegetables like asparagus, corn on the cob, or potatoes.
- Spread it on warm crusty bread or garlic bread.
- Stir it into mashed potatoes for an instant flavor upgrade.
- Add a spoonful to scrambled eggs or omelets.
This recipe was originally developed for Go Bold with Butter. To see all of the recipes I’ve created for GBWB, click here.
Expert Tips for Grilling the Perfect Ribeye
Achieving a restaurant-quality steak at home is simpler than you think. Follow these key steps to ensure your ribeye turns out perfectly every time, whether you’re using a grill or a cast iron skillet:
Bring Your Steak to Room Temperature
This is a crucial, often overlooked step. Remove your steaks from the refrigerator about 30 minutes to an hour before cooking. Allowing them to come closer to room temperature ensures more even cooking. A cold steak hitting a hot grill will cook unevenly, potentially leading to a well-done exterior and a rare interior, or a gray band in the middle.
Season Generously
Don’t be shy with the salt and pepper! For thick cuts of meat, you need a generous amount to properly season the steak all the way through. Use coarse salt (like kosher salt or sea salt) and freshly ground black pepper. Pat the steaks dry with paper towels before seasoning; this helps create that coveted crispy crust.
Master the Searing Process
High heat is essential for a good sear. Whether on a grill or in a cast iron skillet, ensure your cooking surface is blazing hot. Searing creates the Maillard reaction, which is responsible for the rich, complex flavors and beautiful browned crust on your steak. Don’t move the steak too soon; let it develop a deep color before flipping.
Check for Doneness Like a Pro
The most accurate way to check your steak’s doneness is with an instant-read meat thermometer. Insert it horizontally into the thickest part of the steak, avoiding any bones or large fat pockets. Here’s a general guide:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – My preferred doneness!
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F+ (71°C+)
Remember that the steak’s internal temperature will continue to rise by 5-10 degrees Fahrenheit after it’s removed from the heat (carryover cooking), so pull it off just before it reaches your target temperature.
The Crucial Rest
Once your steak is cooked to your liking, resist the urge to slice into it immediately. Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for at least 5-10 minutes. This allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. Cutting into it too soon will result in those delicious juices spilling out onto your board, leaving you with a drier steak.
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Ingredients
Cowboy Butter:
- ½ cup salted butter (1 stick)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon dijon mustard
- 1 tablespoon fresh chopped parsley
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
Ribeye Steaks:
- 2 ribeye steaks , 1.5-in thick
- Salt and pepper
Instructions
To make Cowboy Butter:
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In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
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Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.
To make Ribeye Steaks:
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Let steaks sit at room temperature for 30 minutes.
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Pat dry with a paper towel and sprinkle both sides generously with salt and pepper.
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To cook on the grill: Preheat grill to high heat. Place steak on grill and sear on both sides for about 3 minutes, or until charred. Turn heat down to low and cook for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
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To cook on the stove: Preheat oven to 475°F. Preheat cast iron skillet over high heat. Place steak in pan and sear on both sides for about 3 minutes, or until browned. Put steak and pan in the oven for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
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Remove steaks from heat and cover with foil. Let sit for 10 minutes before serving.
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To serve, top steaks with a few tablespoons of cowboy butter.
Notes
- If using unsalted butter, increase salt in cowboy butter to 1 teaspoon.
- Use any leftover cowboy butter on meat, chicken, fish, and vegetables.
What to Serve with Your Grilled Ribeye with Cowboy Butter
A show-stopping steak like this deserves equally delicious accompaniments. Here are some pairing suggestions to complete your meal:
- Roasted Asparagus or Green Beans: Simple, elegant, and healthy, these vegetables complement the rich steak beautifully. A drizzle of the leftover cowboy butter would be sublime!
- Creamy Mashed Potatoes or Garlic Mashed Potatoes: The ultimate comfort food pairing, perfect for soaking up all those delicious steak juices and melted butter.
- Crispy Roasted Potatoes or Steak Fries: For a heartier side, these offer a satisfying crunch and can also benefit from a touch of cowboy butter.
- Fresh Green Salad with a Vinaigrette: A light, acidic salad helps to cut through the richness of the steak and provides a refreshing contrast.
- Grilled Corn on the Cob: A classic summer side, especially when slathered with extra cowboy butter.
- Sautéed Mushrooms and Onions: A savory, earthy addition that pairs wonderfully with beef.
- Red Wine Pairing: A robust Cabernet Sauvignon, Merlot, or Zinfandel would be an excellent choice to complement the rich flavors of the ribeye.
Conclusion: Master Your Grill and Impress with Flavor
Grilling a perfect ribeye steak, especially when enhanced with a vibrant, zesty cowboy butter, is more than just cooking—it’s an art form that is surprisingly accessible to every home cook. With the right cut of meat, generous seasoning, proper searing techniques, and the golden rule of resting, you’re well on your way to creating a culinary masterpiece. The cowboy butter, with its bold fusion of lemon, garlic, Dijon, and a hint of spice, elevates the classic grilled steak into an extraordinary dining experience.
So, fire up your grill, mix up a batch of that incredible cowboy butter, and get ready to enjoy one of the most flavorful and satisfying meals you’ll make all season. Whether it’s for a casual weeknight dinner or a special gathering, these Grilled Ribeye Steaks with Cowboy Butter are guaranteed to be a hit!