American · main

Grilled Ribeye Steaks with Herb Butter

Grilled Ribeye Steaks with Herb Butter reads richness 8.0, umami 6.5 and salinity 5.0 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 4.7 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 8.2 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 8.0 · Umami 6.5 · Salinity 5.0 · Citrus 4.3 · Allium 4.0 · Herbaceous 3.7 · Floral 2.0 · Warm Spice 2.0 · Bitterness 1.6 · Sourness 1.3 · Fruity 1.3 · Heat 1.1 · Earthy 0.8 · Sweetness 0.8 · Nutty 0.7 · Smoke 0.5

What's in it (11)

• boneless steaks — 794 g
• salt — 7 g
• black pepper — 5 g
• unsalted butter — 82 g
• garlic — 6 g
• parsley — 4 g
• thyme — 1 g
• rosemary — 1 g
• lemon zest — 3 g
• oil — 27 g
• celtic sea salt — 1 g

Time & effort: about 1 hr 38 min (32 min active) · effort: involved

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the steaks completely dry, then season all over with 1 1/2 tsp kosher salt and the black pepper; set them uncovered on a wire rack in the fridge for at least 40 minutes (or up to overnight) — this dry brine draws moisture to the surface, then reabsorbs it seasoned, so the steaks sear better and season through, not just on top.
2. While the steaks brine, make the herb butter: in a small bowl, mash together 4 tablespoons of the softened butter, half the minced garlic, the parsley, chopped thyme, chopped rosemary, and lemon zest until evenly combined; scrape onto plastic wrap, roll into a 1-inch log, and chill until firm, at least 20 minutes.
3. About 20 minutes before cooking, remove the steaks from the fridge to take the chill off, and prepare a charcoal or gas grill for two-zone cooking — one side over high direct heat, the other with no flame — heating until you can hold your hand an inch above the hot side for only 1-2 seconds; scrape and oil the grates.
4. Rub the steaks all over with the neutral oil, then set them over the direct-heat side of the grill and sear undisturbed until a deep brown crust forms and they release easily from the grate, 3-4 minutes.
5. Flip the steaks and sear the second side until similarly browned, 3-4 minutes.
6. Move the steaks to the indirect, cooler side of the grill; add the remaining 2 tablespoons butter, remaining garlic, and the rosemary and thyme sprigs to a small pan set on the grate, and once the butter melts, continuously spoon the foaming garlic-herb butter over the steaks for 2 minutes.
7. Continue cooking on the indirect side, flipping occasionally, until an instant-read thermometer inserted into the thickest part reads 130 F for medium-rare, 5-8 minutes longer (135 F medium, 145 F medium-well).
8. Transfer the steaks to a cutting board and rest, uncovered, for 5-7 minutes — the internal temperature will climb another 3-5 degrees as the juices redistribute.
9. Slice the steaks against the grain, top each with a coin of the chilled herb butter, and finish with the flaky sea salt.

Dishes with a similar flavor shape

• Weisswurst (White Veal Sausage) — German
• Mofongo con Chicharrón — Puerto Rican
• Pork Chops alla Pizzaiola — Italian-American
• Grilled Skirt Steak with Garlic Butter — American
• Moroccan Pork Casserole — Moroccan

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.