Steakhouse-Style Grilled Ribeye Steak with Garlic Herb Butter

Steakhouse-style grilled ribeye steak is a thick, bone-in cut seasoned with coarse salt and pepper, seared over the 1,000°F Arteflame center grate and finished on the flat steel cooktop with garlic herb butter in about 20 minutes for 2 people. This is the all-time classic worth mastering because the rich marbling of a bone-in ribeye combined with a wood-fired crust delivers an unbeatable, restaurant-quality flavor right in your backyard. No fluff, just fire, meat, and a finish of melting garlic herb butter.

Why This Recipe Works

The secret to a perfect grilled ribeye steak is intense high heat to render the fat and lock in the crust. The Arteflame grill's center grate reaches over 1,000°F, giving you a blistering sear that a standard grill or indoor pan simply cannot match.

Moving the steak from the intense center fire to the solid-steel cooktop allows you to control the finish. The natural heat zones let you gently bring the steak to a perfect 130°F medium-rare while basting it in garlic herb butter, ensuring an edge-to-edge pink center without burning the outside.

Kitchen Wisdom

• Thick cuts only: Ask your butcher for a 1.5 to 2-inch thick bone-in ribeye. Thin steaks will overcook before they develop a proper crust.
• Dry the surface: Moisture is the enemy of a good sear. Pat the steak thoroughly dry with paper towels before seasoning.
• Salt early: Apply kosher salt at least 45 minutes before grilling, or right before it hits the fire. Never in between, as it draws out moisture.
• Pull it early: Ribeyes carry over cook. Pull the steak off the flat top at 125°F for a perfect 130°F to 135°F medium-rare resting temperature.
• Resting is non-negotiable: Let the steak rest for 10 minutes on a warm cutting board to allow the juices to redistribute.

Make It Your Own

• Cowboy Coffee Rub: Mix 1 tablespoon of finely ground espresso with your salt and pepper for an earthy, dark crust.
• Spicy Cajun Finish: Dust the steak with a Cajun seasoning blend right before moving it to the outer cooktop.
• Blue Cheese Crown: Top the steak with crumbled blue cheese during the last 2 minutes on the flat top until it melts.
• Board Sauce: Instead of a butter baste, chop fresh herbs, olive oil, and garlic directly on your cutting board and slice the hot rested steak right on top of it.

Ingredients

The Ribeye Steak

• 2 (16-24 oz) bone-in ribeye steaks, 1.5 to 2 inches thick
• 1 tbsp vegetable oil (for binding)
• 1 tbsp kosher salt
• 1 tbsp coarse ground black pepper
• 1 tsp garlic powder

Garlic Herb Butter

• 4 tbsp unsalted butter, room temperature
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the grill heat up for about 20 minutes. Lightly oil the flat solid-steel cooktop before cooking.

Step 2: Prep the Ribeye Steaks

1. Pat the ribeye steaks completely dry with paper towels.
2. Rub the steaks lightly with vegetable oil.
3. Season generously on all sides, including the edges, with kosher salt, coarse black pepper, and garlic powder.

Step 3: Sear on the Center Grate

1. Place the steaks directly on the center grill grate over the fire.
2. Sear for 2 to 3 minutes per side until a dark, mahogany crust forms. Keep an eye on flare-ups from the rendering fat.

Step 4: Finish the Ribeye on the Flat Cooktop

1. Move the steaks from the center grate to the medium-heat zone on the flat steel cooktop.
2. Top each steak with a generous dollop of the garlic herb butter.
3. Cook for another 3 to 5 minutes, flipping once, until an instant-read thermometer hits 125°F for medium-rare.

Step 5: Rest and Serve

1. Remove the steaks from the grill and transfer them to a cutting board.
2. Pour any melted butter from the cooktop over the resting steaks.
3. Let them rest for 10 minutes before slicing against the grain.

Tips

The Arteflame cooktop is your best tool for mastering steak doneness. Because it is hottest near the center and cooler toward the outer edge, you can slide your ribeye around to find the perfect finishing temperature. If the outside of your steak is getting too dark but the inside is still rare, simply move it to the outer edge of the flat steel griddle. This gentle heat acts like an oven, slowly raising the internal temperature without burning the crust. You can also use the cooler outer edge to toast your buns, grill some asparagus, or keep your garlic herb butter warm while the steak sears in the middle.

Variations

• Truffle Butter Ribeye: Swap the garlic herb butter for a compound butter made with black truffle oil and finely chopped chives.
• Smoked Paprika & Brown Sugar Rub: Add 1 teaspoon of smoked paprika and 1 teaspoon of brown sugar to the seasoning for a sweet and smoky bark.
• Chimichurri Topped: Skip the butter and serve the sliced ribeye with a fresh, acidic parsley and garlic chimichurri sauce.
• Whiskey Glazed: Deglaze the flat top around the steak with a splash of bourbon during the final minute of cooking.
• Garlic Clove Baste: Toss whole smashed garlic cloves onto the oiled cooktop next to the steak, letting them roast and flavor the surrounding oil.

Best Pairings

A rich, heavily marbled ribeye demands sides that can stand up to its bold flavor and cut through the fat. Grilled asparagus tossed in olive oil and lemon juice cooks perfectly right on the flat top alongside the meat. Smashed baby potatoes, boiled beforehand and crisped up on the hottest part of the flat steel griddle, offer a great textural contrast. For something fresh, serve a crisp wedge salad with blue cheese dressing and thick-cut bacon, grilling the bacon directly on the cooktop. Finally, pour a bold, full-bodied Cabernet Sauvignon or a robust Malbec to complement the wood-fired crust.

Frequently Asked Questions

How do I know when my ribeye is done?

Use an instant-read meat thermometer inserted into the thickest part of the steak. Pull the steak off the Arteflame at 125°F for medium-rare or 135°F for medium, as the temperature will rise another 5 degrees while resting.

Should I cook ribeye on the grate or the flat top?

For the best results, use both. Sear the ribeye directly on the 1,000°F center grate for 2 to 3 minutes per side to build a crust, then move it to the flat solid-steel cooktop to finish cooking to your desired internal temperature.

Can I use a boneless ribeye for this recipe?

Yes, boneless ribeyes work perfectly on the grill. Because they lack the bone, they may cook slightly faster, so start checking the internal temperature a minute or two earlier than you would for a bone-in cut.

Do I need to let the steak come to room temperature?

While letting a steak sit out for 20 minutes can take the chill off, the most important step is ensuring the surface is bone-dry. Pat it down heavily with paper towels before hitting the center grate to guarantee a proper sear.

Conclusion

Grilling a ribeye should not be complicated, but it demands the right equipment and technique. The Arteflame grill gives you the ultimate advantage: a blistering center grate for a true steakhouse sear, and a variable-temperature flat top to finish the meat gently without drying it out. This method delivers a perfectly crusted, edge-to-edge pink ribeye every single time.

Fire up the grill this weekend, grab a couple of thick-cut cowboy ribeyes, and show your friends and family what a real backyard steakhouse experience tastes like.