The Ultimate Lemon Garlic Butter Grilled Ribeye: Your Go-To Recipe for Perfect Summer Steaks
Lemon Garlic Butter Grilled Ribeye is the quintessential dish for warm weather grilling, promising a culinary experience that’s both vibrant and deeply satisfying. Imagine tender, juicy ribeye steaks, imbued with a simple yet incredibly flavorful marinade, then perfectly grilled to your desired doneness. The grand finale? A luscious, aromatic lemon garlic butter that melts over the hot steak, adding a burst of freshness and rich savory notes. This protein-packed meal is not just a dish; it’s an invitation to gather your loved ones and celebrate the joys of outdoor cooking. Prepare to impress with a steak that’s surprisingly easy to make but delivers gourmet results your family will absolutely adore!
Grilling season ignites a special joy, and among the many delights, this Lemon Garlic Butter Grilled Ribeye stands out as an absolute favorite. There’s something truly magical about cooking outdoors, and a perfectly grilled steak captures that essence beautifully. I particularly love pairing these succulent ribeye steaks with a delightful glass of red wine, alongside fresh, vibrant sides like a Lemon Arugula Salad and hearty Mediterranean Roasted Vegetables. It’s a meal that feels both indulgent and perfectly balanced, ideal for celebrating the longer, warmer days.
Our family adores steak, making it a frequent star on our dinner table. The summer months offer the perfect opportunity to fire up the grill, allowing us to enjoy flavorful steaks with complementary dishes such as vibrant summer pasta salads and a medley of grilled vegetables. What truly elevates this particular recipe is the addition of the bright, zesty lemon garlic butter. It introduces an incredible depth of flavor that complements the rich beefiness of the ribeye, transforming a great steak into an unforgettable one.
If you’re as passionate about beef and grilling as we are, you’ll surely enjoy exploring some of our other cherished recipes. Don’t miss out on my Grilled Flank Steak with Dry Rub for a robust flavor profile, or the Asian Marinated Flank Steak for an exotic twist. For something truly special, try the Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, or master a classic with The Best Roast Beef Recipe. Each offers a unique way to enjoy beef, but for pure grilling bliss, this Lemon Garlic Butter Ribeye is hard to beat.
Why You’ll Love This Lemon Garlic Butter Grilled Ribeye
This Lemon Garlic Butter Grilled Ribeye isn’t just another steak recipe; it’s a guaranteed crowd-pleaser that embodies everything wonderful about summer cooking. Here’s why it deserves a spot on your grilling rotation:
- Explosive Flavor: The combination of a robust marinade and the bright, savory lemon garlic butter creates an unparalleled taste experience. Each bite is rich, zesty, and incredibly satisfying.
- Perfectly Tender Steak: Our simple yet effective marinade not only infuses flavor but also helps tenderize the ribeye, ensuring a wonderfully soft and juicy texture after grilling.
- Effortless Elegance: Despite its gourmet appeal, this recipe is straightforward to prepare, making it ideal for weeknight dinners or special occasions when you want to impress without stress.
- Versatile & Crowd-Pleasing: Ribeye is a universally loved cut of beef, and this preparation makes it even more appealing. It pairs beautifully with a wide array of side dishes, from fresh salads to roasted vegetables.
- Ideal for Grilling Season: There’s no better way to enjoy the outdoors than with the sizzle and aroma of a delicious steak on the grill. This recipe is designed for maximum enjoyment under the sun.
Essential Ingredients for Your Grilled Ribeye
Crafting the perfect Lemon Garlic Butter Grilled Ribeye begins with selecting high-quality ingredients and understanding how each contributes to the final masterpiece. Below is a detailed overview; remember to check the recipe card at the bottom for precise measurements and printable instructions.
- Ribeye Steak: The star of our show! When sourcing ribeye steaks, you might find them labeled as “Delmonico ribeye steaks” in some grocery stores. Look for steaks that are about 1 to 1.5 inches thick with good marbling – those fine streaks of fat within the muscle. This marbling is crucial as it melts during cooking, infusing the steak with incredible flavor and keeping it moist and tender. Aim for consistency in thickness to ensure even cooking.
- The Flavorful Marinade: This simple yet powerful marinade is a secret weapon, one I frequently rely on for various beef cuts. It’s designed to tenderize the meat while imparting a complex, savory profile.
- Worcestershire Sauce: Adds a deep, umami-rich foundation and a hint of tang.
- Lemon Juice: Provides acidity that helps tenderize the beef and brightens the overall flavor. However, it’s vital to note that due to its acidity, you should only marinade the beef for 2 hours or less. Longer marinating can break down the meat fibers too much, resulting in a mushy texture rather than a tender one.
- Soy Sauce: Contributes salinity and another layer of savory umami.
- Olive Oil: Helps distribute the fat-soluble flavors throughout the meat and ensures a good sear on the grill.
- Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, adding an aromatic, Mediterranean touch.
- Garlic: Fresh minced garlic is indispensable for its pungent, aromatic kick.
- Salt & Pepper: Essential seasonings to enhance all the other flavors.
This marinade is incredibly versatile and works wonders on other cuts too, from Easy Grilled Flank Steak with Chimichurri to Pan-Seared Ribeye Steak with Goat Cheese.
- The Luxurious Lemon Garlic Butter: This compound butter is the perfect finishing touch, elevating the grilled ribeye to new heights. The savory richness of butter combined with bright lemon and pungent garlic creates an irresistible topping. To prepare, simply let unsalted butter come to room temperature until it’s soft and pliable. Then, stir in fresh lemon juice for tang, lemon zest for intense citrus aroma, finely minced garlic for depth, and chopped fresh parsley and basil for herbaceous freshness and a pop of color. This butter melts beautifully over the hot steak, creating a silky, flavorful sauce that coats every slice. It’s so good, you might even want to make extra for dipping crusty bread!
How to Make the Best Grilled Ribeye: Step-by-Step Guide
Achieving a perfectly grilled, tender, and flavorful ribeye is simpler than you might think. Follow these detailed steps to create a memorable Lemon Garlic Butter Grilled Ribeye that will have everyone asking for more.
Step 1: Prepare and Marinate Your Steaks
Begin by removing your ribeye steaks from the refrigerator about 30 minutes before marinating to allow them to lose a bit of their chill. While they rest, in a medium mixing bowl, combine all the marinade ingredients: Worcestershire sauce, fresh lemon juice, soy sauce, olive oil, Italian seasoning, minced garlic, salt, and pepper. Whisk these ingredients thoroughly to ensure they are well combined. Place the steaks into a large, resealable plastic bag or a shallow, non-reactive container and pour the entire marinade over them, ensuring each steak is fully coated. Seal the bag or cover the container and refrigerate for precisely two hours. Remember, because of the acidity from the lemon juice, marinating for longer than two hours can negatively affect the texture of the beef, making it overly soft.
Step 2: Expert Grilling Techniques
When you’re ready to grill, take the marinated steaks out of the refrigerator and let them sit at room temperature for about 15-20 minutes. This helps the steaks cook more evenly. While the steaks come to temperature, preheat your grill to medium-high heat (around 450-500°F). Ensure the grill grates are clean and lightly oiled to prevent sticking. Place the steaks directly over the heat. Cook for 4 to 5 minutes per side for a beautiful golden-brown crust with slight charring. For precise doneness, use a meat thermometer:
- Medium-Rare: Grill for 4 to 5 minutes per side, aiming for an internal temperature of 135°F.
- Medium: Continue grilling for 5 to 7 minutes per side, reaching 140°F internally.
- Medium-Well: Grill for 8 to 10 minutes per side, targeting 150°F internally.
Adjust grilling times based on steak thickness and grill heat. A reliable meat thermometer is your best friend here!
Step 3: Rest and Serve with Lemon Garlic Butter
Once your ribeye steaks have reached your desired doneness, immediately transfer them to a clean cutting board or a serving platter. It’s crucial not to slice them right away. Loosely tent the steaks with aluminum foil and let them rest for at least 5 to 10 minutes. This resting period allows the juices, which have been pushed to the center during grilling, to redistribute throughout the meat, resulting in a much juicier and more tender steak. While the steaks rest, prepare your lemon garlic butter if you haven’t already. Once rested, you can slice the ribeye against the grain for maximum tenderness, or serve them whole. Finish each steak with a generous dollop of the prepared lemon garlic butter, allowing it to melt and infuse the warm beef with its incredible flavors. Serve immediately and enjoy!
Understanding the Ribeye Steak: The King of Grilling Cuts
The ribeye steak is consistently one of the most popular and celebrated cuts of beef, and for very good reason – it’s a favorite in my household and countless others! Sourced from the beef rib primal cut, the ribeye is renowned for its incredible flavor and tender texture. You might also encounter it at the butcher shop or grocery store under names like “Delmonico Steak” or “Filet of Ribeye.”
A key distinction is that a ribeye is typically boneless, while a rib steak (or cowboy steak) includes the bone. This cut is characterized by its rich, tender, and juicy profile, brimming with flavor thanks to its generous marbling. These intramuscular fat deposits melt during cooking, basting the meat from within and contributing to its succulent texture and robust beefy taste. The ideal amount of fat ensures a truly indulgent eating experience.
Given its inherent tenderness and superb marbling, the best cooking methods for ribeye are those that involve high, dry heat, such as grilling and sautéing (or pan-searing). Grilling allows for a beautiful crust to form on the exterior while keeping the interior perfectly juicy and tender, making it an excellent choice for this Lemon Garlic Butter Ribeye recipe. When selecting your ribeye, look for vibrant red color and well-distributed white flecks of marbling for the ultimate flavor and texture.
Perfect Serving Suggestions for Your Grilled Ribeye
A magnificent Lemon Garlic Butter Grilled Ribeye deserves equally impressive accompaniments. Here are some ideas to complete your meal and elevate your dining experience:
- Fresh Salads: Complement the richness of the steak with a light, zesty salad. Our Lemon Arugula Salad with Pine Nuts is an excellent choice, or consider a simple Caprese salad with ripe tomatoes, fresh mozzarella, and basil.
- Roasted or Grilled Vegetables: Enhance the grilled theme with seasonal vegetables. Mediterranean Roasted Vegetables, grilled asparagus, corn on the cob, or a medley of bell peppers and onions add color, nutrients, and delicious flavor.
- Potato Dishes: Classic steak pairings include creamy mashed potatoes, crispy roasted potatoes, or even a flavorful potato salad for a summer twist. Garlic parmesan fries are also a fantastic indulgence.
- Pasta Salads: For a heartier side that still feels summery, a light pasta salad with fresh herbs, cherry tomatoes, and a vinaigrette dressing works wonderfully.
- Crusty Bread: Don’t let that delicious lemon garlic butter go to waste! Serve with warm, crusty bread, perfect for soaking up every last bit of flavor.
- Wine Pairing: A robust red wine like Cabernet Sauvignon, Merlot, or a Zinfandel beautifully complements the rich flavors of grilled ribeye.
Expert Tips for Grilling the Best Ribeye Steak
Mastering the grill can transform a good steak into a great one. Here are some pro tips to ensure your Lemon Garlic Butter Grilled Ribeye turns out perfectly every time:
- Don’t Over-Marinate: As mentioned, the lemon juice in the marinade can tenderize too much if left for an extended period. Stick to 2 hours max for optimal texture.
- Room Temperature Steaks: Always allow your steaks to come closer to room temperature before grilling. This ensures more even cooking from edge to edge and reduces the grilling time needed.
- Preheat Your Grill Properly: A screaming hot grill is essential for a good sear and those coveted grill marks. Preheat your grill to medium-high (450-500°F) for at least 10-15 minutes.
- Clean and Oil Grates: Prevent sticking and get cleaner grill marks by cleaning your grates with a wire brush after preheating, then lightly oiling them with a paper towel dipped in high-smoke-point oil (like grapeseed or canola).
- Use a Meat Thermometer: This is the single most important tool for perfectly cooked steak. Don’t guess! Insert it into the thickest part of the steak, avoiding bone, for an accurate reading. Remember to pull the steak off the grill a few degrees before your target temperature, as it will continue to cook while resting (carryover cooking).
- Resist the Urge to Flip Constantly: For a beautiful crust and even cooking, flip your steaks only once or twice. Let that side get a good sear before turning.
- The Importance of Resting: This step cannot be overstated. Resting allows the muscle fibers to relax and reabsorb the juices, preventing them from spilling out when you slice into the steak. This results in a much juicier and more flavorful ribeye.
- Slice Against the Grain: If you’re slicing the ribeye before serving, always cut against the grain. This shortens the muscle fibers, making each bite incredibly tender.
Storage Tips for Leftover Grilled Ribeye
While this grilled ribeye is undeniably at its peak when enjoyed fresh off the grill, any leftovers are still a delicious treat. To store, allow the steak to cool completely to room temperature. Then, transfer the leftover ribeye to an airtight container and refrigerate promptly. It will maintain its quality for up to 3 days. For best results when reheating, slice the steak thinly and gently warm it in a skillet over low heat or in the oven to prevent it from drying out.
More Delicious Beef Recipes to Explore
Beef
Lebanese Beef and Green Beans
Beef
Slow Cooker Mediterranean Beef Meatballs
Beef
Hummus with Spiced Beef and Toasted Pine Nuts
Beef
Mediterranean Beef Kabobs
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Lemon Garlic Butter Grilled Ribeye
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Ingredients
- 4 – 10 ounce Beef Ribeye Steaks
For the marinade:
- 1/2 cup extra virgin olive oil
- 1/4 cup of Worscestershire sauce
- 1 lemon, juiced
- Zest of 1/2 of a lemon
- 1/3 cup soy sauce
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the lemon garlic butter:
- 1/2 cup of unsalted butter
- 4 garlic cloves, minced
- 1 tablespoons lemon juice
- Zest from 1 lemon
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make the butter:
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Combine butter, garlic, lemon juice, lemon zest, parsley, basil, salt and pepper in a mixing bowl. Transfer mixture to parchment paper and shape into a log shape.
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Roll in parchment to 1 to 1 1/2 inches in diameter, twisting the ends to close off the parchment log. Refrigerate until ready to use {lasts up to 1 1/2 weeks}. You can use this butter on bread too!
To make the marinade:
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Combine the olive oil, Worcestershire sauce, lemon juice, lemon zest, soy sauce, garlic, oregano, salt and pepper in large ziplock bag or a tuperrware container.
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Add the ribeye steaks to the marinade and refrigerate for up to 2 hours {do not refrigerate longer than that as the lemon juice will break the meat down too much}.
Fo grilling:
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When you are ready to grill allow the steaks to come to room temperature before grilling.
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Heat the grill to medium high heat. Place the steaks on the grill and cook until golden brown and just slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill another 4 to to 5 minutes for medium-rare which is an internal temperature of 135 degrees F, 5 to 7 minutes for medium which is 140 degrees F or 8 to 10 minutes for medium-well which is 150 degrees F.
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Transfer the steaks to a cutting board or platter. Using foil loosely tent them and let rest about 5 minutes to seal the juices. Slice the ribeye or serve as is with a dollop of the lemon garlic butter.
Notes
- The lemon garlic butter is great for bread as well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.