Perfectly grilled ribeye steaks topped with zesty, garlicky cowboy butter are easy to make on the grill or stovetop for juicy, flavorful steaks the whole family will love. Get ready for the best steaks of your life!

Grilled ribeye steaks with cowboy butter

This ribeye steak with cowboy butter is one of the easiest ways to make a restaurant-quality steak at home. Whether you’re cooking outdoors on the grill during summer or searing it in a cast iron skillet year-round, this recipe delivers a juicy, flavorful steak with a perfect crust every time.

My boys LOVE steak and this recipe is one of their faves! Season the steak simply with salt and pepper, sear it on the outside for maximum flavor, and then serve it with an incredible “cowboy” butter made with garlic, lemon, Dijon mustard, parsley, and a touch of red pepper flakes.

Why we love this recipe

  • Works outside or inside, either on the grill or in a cast iron skillet.
  • You can get restaurant-quality steak at home with a fraction of the cost.
  • The steaks are rich, juicy and tender every time.
  • Homemade cowboy butter takes it over the top.

“This is my go-to compound butter. It’s good on everything! I keep a roll in my freezer so it’s always on hand. The lemon zest really makes it zing.⭐⭐⭐⭐⭐” —from reader Brookie

All you need for ribeye steaks with cowboy butter

How to choose the best ribeye steak

  • Look for a thicker cut about 1 1/2 to 2 inches thick so the outside has time to get nice and crispy without overcooking the center.
  • Check for visible fat “marbling” throughout— more fat means more flavor.
  • Buy either USDA Prime or Choice. Prime steak will have the most marbling and be the highest quality, but Choice will be more affordable with good quality.
  • Boneless or bone-in steak will both be great.

Other beef cut options: New York strip, filet mignon, or even a juicy sirloin work too. Just pick a thick cut with good marbling to ensure that same tender, flavorful steak

How to cook ribeye steak

The great thing about steak is there’s no single way to cook them! I prefer grilled steak, but sometimes cooking on the stovetop inside makes more sense (and tastes amazing too).

How to grill ribeye steak

  1. Heat grill to high heat and oil the grates.
  2. Sear the steaks for about 4-6 minutes per side to develop a golden crust.
  3. Move them to a cooler part of the grill (or reduce the heat) to finish cooking to your desired doneness, timing depends on thickness. 
  4. Let the steaks rest for 10 minutes before serving.

When to use the grill: Summer dinners and BBQs, if you want a smoky grilled flavor, you need to cook several steaks.

Grilled ribeye steaks with cowboy butter

How to cook steak in a cast iron skillet

  1. Heat a cast iron skillet until very hot.
  2. Sear the steak for about 2–3 minutes per side until deeply browned.
  3. Transfer the skillet to a 400°F oven to finish cooking to your desired doneness, or continue cooking over medium heat if the steak is thinner.
  4. Rest the steak before serving with cowboy butter.

When to use a cast iron skillet: Year-round cooking and rainy days, if you want a restaurant-quality crust, you’re only cooking 1-2 steaks.

Internal temperature guide

For the most accurate cooking, use an instant-read thermometer to test for doneness.

  • Rare: 120–125°F
  • Medium-rare: 130–135°F
  • Medium: 140–145°F (my personal choice!)
  • Medium-well: 150–155°F
  • Well done: 160°F+ (not recommended, i.e. the way to ruin a good steak)

Upgrade your steak with cowboy butter

If you’re looking for a way to make your steak really shine, this cowboy butter is just the thing! It melts over the hot steak, infusing it with extra richness, flavor, and complexity. 

My recipes includes lemon juice and lemon zest, minced garlic, red pepper flakes, Dijon mustard, fresh chopped parsley, salt and pepper. And you can use it in more ways than just this steak! Add it to vegetables, chicken, seafood, pasta, and bread.

Make it a meal

An above view of a big bowl of the best homemade Caesar Salad
The Best Caesar Salad
buttery boiled potatoes in a serving bow
Buttery Boiled Potatoes
Grilled ribeye steaks with cowboy butter
5 from 2 reviews

Grilled Ribeye Steaks with Cowboy Butter

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Perfectly cooked steaks with a delicious savory butter, with instructions for making on the grill or on the stove.
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Ingredients
 

Cowboy Butter:

  • ½ cup salted butter , softened to room temperature
  • 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 ½- 2 inches thick
  • Salt and pepper

Equipment

cast iron skillet
Cast iron skillet
thermometer
Instant read thermometer

Instructions
 

To make Cowboy Butter:

  • In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
  • Place in the center of a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour (and up to 1 week).

To prepare Ribeye Steaks:

  • Let steaks sit at room temperature for 30 minutes to remove their chill (this helps them cook more evenly).
  • Pat dry with a paper towel and sprinkle both sides generously with salt and pepper.

To cook on the grill:

  • Sear the steaks over high heat for about 4-6 minutes per side to develop a golden crust.
  • Move them to a cooler part of the grill (or reduce the heat) to finish cooking to your desired doneness (use an instant read thermometer). I prefer medium steaks, which should be pulled from the grill at 135-140°F.

To cook on the stovetop:

  • Heat a cast iron skillet until very hot. Sear the steak for about 2–3 minutes per side until deeply browned.
    Rest the steak before serving with cowboy butter.
  • Transfer the skillet to a 400°F oven to finish cooking to your desired doneness, or continue cooking over medium heat if the steak is thinner.
  • Remove steaks from heat and cover with foil. Let sit for 10 minutes before serving.
  • 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.
Calories: 446kcal, Carbohydrates: 1g, Protein: 23g, Fat: 39g, Saturated Fat: 22g, Cholesterol: 130mg, Sodium: 598mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 847IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 2mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
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This recipe was originally developed for Go Bold with Butter. To see all of the recipes I’ve created for GBWB, click here.