Best 4 Herbed Butter Rib Eye Steaks Recipes

Indulge in a culinary masterpiece with our collection of herbed butter rib-eye steak recipes. These succulent steaks are generously seasoned with aromatic herbs and slathered in a rich, flavorful butter, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic grilled steak or a more adventurous oven-baked version, we have a recipe that will satisfy your cravings. Experience the melt-in-your-mouth tenderness of the rib-eye steak, expertly cooked to your desired doneness, and complemented by the vibrant flavors of fresh herbs and savory butter. From simple yet elegant preparations to more elaborate dishes featuring delectable sauces and accompaniments, our recipes offer a range of options to suit every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED RIBEYES WITH HERB BUTTER

Grilled Ribeyes with Herb Butter image

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon coarsely ground pepper
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 beef ribeye steaks (3/4 pound each)
STEAK SEASONINGS:
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon herbes de Provence
1 teaspoon coarsely ground pepper
HERB BUTTER:
1/4 cup butter, softened
1 tablespoon minced fresh parsley
1 teaspoon prepared horseradish

Steps:

In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.

Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.

RIB EYE STEAKS WITH COWBOY BUTTER

Rib Eye Steaks with Cowboy Butter image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional
Salt and freshly ground black pepper
4 rib eye steaks, 2 inches thick
2 tablespoons butter

Steps:

For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS

Rib-Eye Steak With Herb Butter and Charred Peppers image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 minced scallions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
8 ounces rainbow baby bell peppers
Juice of 1 lemon

Steps:

Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams

HERBED BUTTER RIB EYE STEAKS

Herbed Butter Rib Eye Steaks image

Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance and refrigerated.

Provided by Marie

Categories Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup softened butter
1 teaspoon minced garlic
1/4 teaspoon lemon juice
2 teaspoons fresh parsley, chopped fine
2 rib eye steaks
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a small bowl, combine butter, garlic, lemon juice and parsley.
Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
Preheat grill.
Mix onion powder, salt and pepper together and sprinkle on each side.
Place steak on grill and cook for about 7 minutes.
Turn the steaks over and place a 1/4" pat of the butter on each steak.
Cook for another 7 to 9 minutes for medium rare or until done as desired.
Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
Store the rest of the herbed butter in refrigerator.

Nutrition Facts : Calories 412.4, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 619, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 0.7

Tips:

Choose high-quality rib-eye steaks with good marbling for a more flavorful result.
Make sure to pat the steaks dry before cooking to prevent splattering and ensure an even sear.
Season the steaks generously with salt and pepper to enhance their natural flavor.
Allow the steaks to come to room temperature before cooking to ensure even cooking throughout.
Use a heavy-bottomed skillet or grill pan to maintain a consistent temperature while cooking.
Sear the steaks over high heat for a few minutes per side to create a nice crust.
Reduce the heat and continue cooking the steaks to your desired doneness.
Use a meat thermometer to check the internal temperature of the steaks to ensure they are cooked to your liking.
Let the steaks rest for a few minutes before serving to allow the juices to redistribute.
Serve the steaks with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

The succulent Herb Butter Rib-Eye Steaks are a delightful indulgence that offers a harmonious blend of flavors and textures. By following the simple yet meticulous steps outlined in this recipe, you can elevate your steak-cooking skills and create a dish that will impress your family and friends. Whether you prefer a medium-rare or well-done steak, this recipe provides detailed instructions to achieve your desired doneness. The combination of fragrant herbs and savory butter adds an extra layer of richness and depth to the already delectable rib-eye steaks. Treat yourself to this culinary masterpiece and relish the burst of flavors that dance on your palate with every bite.