Grilling season is synonymous with joy, and this Lemon Garlic Butter Grilled Ribeye truly embodies that feeling. There’s a special satisfaction in cooking outdoors, and a perfectly grilled steak, especially a ribeye, is a culinary highlight. Imagine enjoying a succulent, juicy steak, perhaps paired with a fine glass of red wine, alongside a refreshing Lemon Arugula Salad and vibrant Mediterranean Roasted Vegetables. It’s an idyllic scene that this recipe helps bring to life.

Our ribeye recipe is specifically crafted to celebrate the warmer months. Steaks are a family favorite in our household, and we make them frequently, especially during summer when they pair beautifully with light pasta salads and other grilled delights. This particular recipe takes a classic grilled ribeye to the next level by introducing a bright, savory lemon garlic butter. This butter melts into the hot steak, creating an incredible flavor profile that is both rich and refreshing. If you appreciate fantastic steak recipes, you’ll also love our Grilled Flank Steak with Dry Rub, Asian Marinated Flank Steak, Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, or this classic Roast Beef Recipe.

Essential Ingredients for Your Grilled Ribeye

Crafting the perfect Lemon Garlic Butter Grilled Ribeye requires a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need for both the zesty marinade and the luxurious lemon garlic butter. For precise measurements and printable instructions, refer to the comprehensive recipe card below.

• Ribeye Steak: The star of our dish! Ribeye steaks are renowned for their exceptional marbling, which contributes to their rich flavor and tender texture. When shopping, you might encounter them labeled as “Delmonico ribeye steaks” at your local grocery store. For best results, aim for steaks that are at least 1 to 1.5 inches thick to ensure even cooking and a juicy interior.
• Flavorful Marinade: Our marinade is a powerful blend designed to infuse the ribeye with incredible depth. It combines Worcestershire sauce for umami, fresh lemon juice for brightness, soy sauce for savory notes, extra virgin olive oil to help tenderize and distribute flavors, aromatic Italian seasoning, fresh minced garlic, and of course, salt and pepper. This particular marinade is a versatile favorite for various cuts of beef.
  
  Important Note: Due to the acidity from the lemon juice, it’s crucial to limit marinating time to **2 hours or less**. Over-marinating with acidic ingredients can begin to “cook” the meat, breaking down its proteins too much and resulting in a mushy or undesirable texture. This same fantastic marinade works wonders on other cuts like our Easy Grilled Flank Steak with Chimichurri or even a Pan-Seared Ribeye Steak with Goat Cheese.
• Zesty Lemon Garlic Butter: This compound butter is the perfect finishing touch, adding a layer of savory richness and bright tanginess to your grilled ribeye. To prepare it, ensure your unsalted butter is at room temperature for easy blending. You’ll then stir in fresh lemon juice and zest for that vibrant citrus kick, more minced garlic for pungent depth, and chopped fresh parsley and basil for herbaceous freshness. A touch of salt and pepper rounds out the flavors, creating an irresistible topping that melts beautifully over the hot steak.

Mastering the Art of Grilled Ribeye

Grilling a perfect ribeye is simpler than you might think, especially with our step-by-step guide. The key lies in proper preparation, optimal marinating, and precise grilling techniques. Let’s break down how to achieve a juicy, flavorful Lemon Garlic Butter Grilled Ribeye every time.

Step 1: Prepare Your Marinade & Steak

Begin by preparing your ribeye steaks. Remove them from the refrigerator and let them sit at room temperature for about 20-30 minutes before marinating. This allows for more even cooking later. In a medium mixing bowl or a large, resealable plastic bag (such as a Ziploc bag), combine all the marinade ingredients: extra virgin olive oil, Worcestershire sauce, fresh lemon juice, lemon zest, soy sauce, minced garlic, oregano, salt, and pepper. Whisk everything thoroughly to ensure it’s well combined. Add the ribeye steaks to the bag or container, ensuring they are fully coated in the marinade. Seal it tightly and refrigerate for up to 2 hours. Remember, do not marinate longer than 2 hours due to the acidity of the lemon juice, which can negatively impact the steak’s texture.

Step 2: Grill Your Steaks to Perfection

When you’re ready to grill, take the steaks out of the refrigerator and allow them to come to room temperature for at least 30 minutes. This is a crucial step for achieving an even cook and prevents the outside from burning before the inside is done. While the steaks are tempering, prepare your lemon garlic butter (if you haven’t already) and preheat your grill to medium-high heat. You want a consistent, hot surface for a great sear. Once hot, place the marinated ribeye steaks directly on the grill grates. Cook until they develop a beautiful golden-brown crust with slight charring, typically 4 to 5 minutes per side for a 1-inch thick steak. Flip the steaks and continue grilling for another 4 to 5 minutes for medium-rare (internal temperature of 135°F), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F). Always use an instant-read meat thermometer to ensure accuracy.

Step 3: Rest and Serve with Lemon Garlic Butter

Once your steaks reach your desired doneness, immediately transfer them to a clean cutting board or a serving platter. This next step is vital: loosely tent the steaks with aluminum foil and let them rest for about 5 to 10 minutes. Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, resulting in a much juicier and more tender steak. Skipping this step often leads to dry steak. After resting, you can either slice the ribeye against the grain into desired portions or serve them whole. Before serving, dollop a generous amount of your prepared lemon garlic butter over each hot steak. The butter will melt, coating the steak in its savory, zesty goodness. Garnish with fresh herbs if desired, and serve immediately with your favorite sides.

Understanding the Ribeye Steak: A Cut Above the Rest

The ribeye steak is consistently one of the most popular and highly regarded cuts of beef, and for very good reason. It’s a favorite in many households, including ours! This premium cut comes from the beef rib primal section, specifically from the rib area between the sixth and twelfth ribs. Its common names also include “Delmonico Steak” or “Filet of Ribeye,” which you might see at your butcher or grocery store.

What truly sets the ribeye apart is its incredible marbling—the intramuscular fat that weaves throughout the meat. This marbling melts as the steak cooks, basting the meat from within and contributing immensely to its tenderness, juiciness, and intensely rich, full-bodied flavor. A ribeye is traditionally boneless, while a “rib steak” or “cowboy ribeye” refers to the same cut but with the bone still attached. The bone can add a subtle layer of flavor during cooking and often helps retain moisture, though a boneless ribeye still delivers exceptional results.

With just the right amount of fat, the ribeye is perfect for high-heat cooking methods that allow its rich marbling to render and caramelize. Grilling is arguably the best cooking method for ribeye, as the intense heat creates a beautiful, flavorful crust while keeping the interior succulent. Sautéing in a hot cast-iron skillet is another excellent choice, providing similar searing benefits. Whether you’re a seasoned grill master or a novice cook, the ribeye offers a forgiving and incredibly rewarding experience, making it a fantastic choice for any special occasion or a delicious weeknight treat.