These perfectly grilled ribeye steaks are elevated by a zesty cowboy butter made with lemon, garlic, Dijon mustard, red pepper flakes, and fresh parsley.
Grilled steaks are a summer favorite, and before the season ends I wanted to share this easy, flavorful recipe. I originally developed it for Go Bold with Butter, and it’s too good not to pass along.
This is a classic steak done right: a thick ribeye, well-marbled for rich flavor, simply seasoned with salt and pepper, seared until golden and finished to your preferred doneness. A spoonful of savory cowboy butter on top takes the steak to the next level—simple to make but big on flavor.
Choosing the right steak
Ribeye is the recommended cut for this recipe because of its marbling and flavor, but you can use other cuts if you prefer. Choose steaks about 1½ to 2 inches thick so the exterior can develop a good crust without overcooking the interior. Look for visible fat marbling—more marbling means more flavor. USDA Prime cuts have the most marbling and highest quality, while USDA Choice offers good marbling at a lower price point.
What is cowboy butter?
Cowboy butter is a compound butter packed with savory, bright flavors that pair well with meat, fish, and vegetables. In this version, salted butter is combined with lemon zest and juice, minced garlic, red pepper flakes, Dijon mustard, chopped parsley, salt and pepper. It’s versatile—adjust the ingredients to suit your taste.
This recipe was originally developed for Go Bold with Butter.
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Grilled Ribeye Steaks with Cowboy Butter
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 cowboy butter ingredients until well combined. Taste and adjust seasoning if needed.
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Spoon the butter mixture onto plastic wrap and form into a log. Chill in the refrigerator for at least 1 hour to firm up.
To make Ribeye Steaks:
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Let steaks sit at room temperature for 30 minutes.
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Pat steaks dry with paper towels and season both sides generously with salt and pepper.
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To cook on the grill: Preheat the grill to high. Sear steaks 3 minutes per side, until charred. Reduce heat to low and continue cooking another 4–6 minutes, or until internal temperature reaches 145–155°F for medium.
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To cook on the stove: Preheat the oven to 475°F and heat a cast-iron skillet over high heat. Sear steaks 3 minutes per side until browned, then transfer the skillet to the oven and cook 4–6 more minutes, or until internal temperature reaches 145–155°F for medium.
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Remove steaks from heat, tent with foil, and let rest 10 minutes.
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Serve each steak topped with a few tablespoons of cowboy butter.
Notes
- If you use unsalted butter, increase the salt in the cowboy butter to 1 teaspoon.
- Leftover cowboy butter is delicious on chicken, fish, and vegetables.