# Reverse-Seared Grilled Ribeye with Garlic Herb Butter > A show-stopping reverse-seared ribeye grilled entirely on the barbecue and finished with a bright garlic-herb compound butter. Slow-cooking the steaks over indirect heat then searing hot produces an even pink center and a deeply caramelized crust. Canonical URL: https://www.topshelf.recipes/recipes/reverse-seared-grilled-ribeye-garlic-herb-butter ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe There’s a quiet magic to the reverse-sear on the grill: by coaxing bone-in ribeyes up to temperature slowly over indirect heat, you turn what can be a lottery of overcooked edges and raw middles into steaks with an even rosy band of doneness from edge to bone. The long, gentle cook renders connective tissue without collapsing the steak, and the final blast of direct heat rewards you with the kind of deeply caramelized crust—Maillard reaction at its best—that makes a dinner feel celebratory. Finishing each steak with a bright garlic-herb butter adds immediate flavor lift and a glossy, savory sauce that melts into the crust and pools in the carved slices. This version is meant for home grillers who want restaurant-level results without a sous-vide setup: bone-in ribeyes give extra flavor and a forgiving heat reservoir, kosher salt applied before cooking improves texture, and the compound butter offers a make-ahead advantage. It’s ideal for weekend dinners when timing matters—start the steaks while you tend sides—and for anyone who values a steak that’s evenly cooked, deeply flavored, and finished with an herbaceous, citrus-bright pop. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep and season the steaks - 4 steaks Bone-in ribeye steaks (about 10–12 oz / 280–340 g each) - 2 tbsp Kosher salt - 2 tsp Freshly ground black pepper - 2 tbsp Olive oil (for brushing) ### Make the garlic-herb compound butter - 4 tbsp Unsalted butter (softened) - 3 cloves Garlic cloves, minced - 2 tbsp Fresh parsley, finely chopped - 1 tbsp Fresh thyme leaves, chopped - 1 tsp Lemon zest ## Instructions ### 1. Prep and season the steaks Remove steaks from the refrigerator 30–45 minutes before grilling to bring them toward room temperature. Pat dry, brush both sides lightly with olive oil, and season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres. ### 2. Make the garlic-herb compound butter In a small bowl, combine softened unsalted butter with minced garlic, chopped parsley, chopped thyme leaves, and lemon zest until smooth and homogeneous. Taste and adjust with a pinch of salt or more lemon zest if desired, then shape into a log on plastic wrap and chill briefly until firm enough to slice. ### 3. Set up grill and cook steaks indirect (low & slow) Prepare the grill for two-zone cooking: medium-low heat over one side (indirect) and high heat over the other (direct). Place the steaks on the cool side, close the lid, and cook until the internal temperature is about 10–15°F (6–8°C) below your target (seek ~110°F/43°C for medium-rare finish), roughly 20–30 minutes depending on thickness; flip once halfway through. ### 4. Finish with a hot direct sear Move the steaks to the direct-heat side and sear 1–2 minutes per side (plus a quick sear on the fat cap if present) until a deep crust forms and the internal temperature reaches your target (about 125–130°F/52–54°C for medium-rare). Use tongs—not a fork—to flip and avoid piercing the meat; a quick 10–20 second edge sear will crisp the exterior. ### 5. Rest, top with butter, and serve Transfer steaks to a cutting board and rest 5–10 minutes to let juices redistribute. Top each steak with a slice of the garlic-herb butter so it melts over the hot meat, then slice against the grain and serve immediately with any accumulated juices spooned over. ## Nutrition Estimated nutrition per serving (1 steak): - Calories: 383 kcal - Protein: 19.8 g - Carbohydrates: 3.3 g - Fat: 32.6 g - Saturated Fat: 13.9 g - Trans Fat: 0.5 g - Fiber: 0.5 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 107 mg - Sodium: 2996 mg - Potassium: 386 mg - Calcium: 17 mg - Iron: 3 mg - Vitamin D: 0.1 mcg ## Tips ### Bring to Room Temperature Remove steaks 30–45 minutes before grilling so they warm slightly; cold centers require longer indirect time and can overcook during the sear. ### Two-Zone Grill Setup Create a clear indirect zone and a very hot direct zone so you can control the slow cook and then finish quickly without burning. ### Use an Instant-Read Thermometer Target about 10–15°F below final doneness during the indirect phase (≈110°F for medium-rare) to avoid overshooting during the sear. ### Sear with High Heat Move steaks to the hottest grate and sear 1–2 minutes per side to build crust quickly; leave tongs on hand to press the fat cap for a rendered finish. ### Rest Before Slicing Rest steaks 5–10 minutes to let juices redistribute, then slice against the grain and top with the butter to capture melted flavor. ## Variations and Substitutions ### Garlic-Parmesan Butter Fold 2–3 tablespoons finely grated Parmesan into the compound butter for a nutty, salty finish that crisps slightly when melted on hot steak. ### Chili-Lime Butter Add 1 teaspoon smoked paprika and 1 tablespoon lime zest to the butter for a smoky, bright kick that pairs well with corn or black bean sides. ### Dairy-Free Herb Spread Swap the butter for an olive oil–based chimichurri or whipped avocado with garlic and herbs for a dairy-free, slightly tangy topping. ### Smoked Ribeye Twist Add a small chunk of smoking wood (hickory or oak) to the coals during the indirect phase to introduce a deeper smoke flavor without overpowering the butter. ## Notes This all-grill reverse-sear method gives you oven-quality temperature control using only your barbecue and a finishing compound butter for an extra layer of flavor. It’s perfect for weekend dinners or backyard celebrations when you want reliably perfect steaks. ### Storage and Make-Ahead Leftover sliced steak keeps well in an airtight container in the fridge for up to 3 days; store the compound butter separately to preserve its texture and brightness. Reheat gently in a 250°F oven until warmed through, then finish with a quick 30–60 second sear in a hot skillet or on the grill to recrisp the crust and refresh the flavor. You can freeze cooked steaks for 2–3 months, but thaw slowly in the fridge before reheating. ### Serving Suggestions Serve with bright, simple sides that stand up to the steak—charred asparagus, buttered smashed potatoes, or a lemony green salad cut through the richness. A pan of roasted mushrooms with thyme echoes the butter’s herb notes, and for drinks choose a full-bodied red like Cabernet Sauvignon or a robust Malbec, or a smoky American IPA for beer lovers. Slice at the table against the grain and spoon any resting juices and melting butter over the meat for dramatic plating. ## Frequently Asked Questions ### Can I use boneless ribeyes instead of bone-in? Yes—boneless ribeyes cook a bit faster and are easier to slice, but the bone adds flavor and helps the steak stay juicy; adjust indirect time downward by a few minutes for boneless cuts. ### How do I adjust for different thicknesses? For steaks thicker than 1.5–2 inches, plan on a longer indirect phase to reach the 10–15°F undershoot; thinner steaks need less time and may only require a few minutes indirect before searing. ### What are safe target internal temperatures? For medium-rare, finish at about 125–130°F (52–54°C); medium is 135–140°F (57–60°C). Remember the temp rises a few degrees during resting, so remove steaks slightly early. ### Why not salt right before searing? Salting ahead lets the salt draw out then reabsorb moisture, seasoning the steak through and aiding crust formation; a last-minute salt will season the surface but won’t improve texture. ### Can I reverse sear entirely on a gas grill or indoors? Yes—on gas grills set up two zones, and indoors you can roast in a 250–275°F oven for the indirect phase and finish in a screaming-hot cast-iron pan under the broiler or on the stovetop for the sear. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Grill Science: Char Maillard and Smoke](https://www.topshelf.recipes/articles/grill-science-char-maillard-smoke) - [Essential Knife Skills for Grillmasters](https://www.topshelf.recipes/articles/essential-knife-skills-for-grillmasters) - [Trending Labor Day Steak Finishes](https://www.topshelf.recipes/articles/trending-labor-day-steak-finishes)