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Grilled Ribeye Steak with Garlic Butter and Asparagus

Elina James
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Steak:
  • 2 ribeye steaks (10–12 oz each, about 1-inch thick)
  • 1 tbsp olive oil
  • Salt, to taste (preferably coarse sea salt or kosher salt)
  • Freshly ground black pepper, to taste
  • 1 tsp smoked paprika (optional, for depth)
  • For the Garlic Butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • ½ tsp lemon juice
  • Salt and pepper, to taste
  • For the Asparagus:
  • 1 bunch fresh asparagus, trimmed
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp lemon zest (optional, for brightness)

Instructions
 

  • Step 1: Prepare the Garlic Butter : In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix until well combined. Place the butter mixture on a piece of parchment paper, roll into a log, and refrigerate while preparing the steak.
  • Step 2: Season the Ribeye Steaks : Pat the steaks dry with paper towels — this helps achieve a perfect sear. Rub both sides with olive oil. Generously season with salt, pepper, and a pinch of smoked paprika if desired. Let the steaks sit at room temperature for about 20–30 minutes before grilling (this ensures even cooking).
  • Step 3: Prepare the Grill : Preheat your grill to high heat (450–500°F / 230–260°C). Brush the grates lightly with oil to prevent sticking. If using a charcoal grill, let the coals turn ashy gray before grilling.
  • Step 4: Grill the Steaks : Place the ribeyes on the hot grill. Grill for 4–5 minutes per side for medium-rare (or longer depending on your desired doneness). Use a meat thermometer for precision: Rare: 125°F (52°C) Medium-rare: 130–135°F (54–57°C) Medium: 140–145°F (60–63°C) Medium-well: 150°F (65°C) Remove steaks from the grill and let them rest for 5–10 minutes. This allows juices to redistribute, keeping the steak tender and moist.
  • Step 5: Grill the Asparagus : Toss asparagus with olive oil, salt, and pepper. Place directly on the grill grates (perpendicular to avoid falling through). Grill for 3–5 minutes, turning occasionally until slightly charred and tender-crisp. Remove and sprinkle with lemon zest (optional).
  • Step 6: Finish and Serve : Slice a round of garlic butter and place it on top of each hot steak. Let it melt luxuriously into the warm surface. Plate with grilled asparagus on the side, drizzle with any leftover butter, and serve immediately.