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Herb-Crusted Ribeye Steak with Lemon-Garlic Butter Recipe

Herb-Crusted Ribeye Steak with Lemon-Garlic Butter recipe


This is a yummy steak with a crust of herbs and a butter that tastes like lemon and garlic. You cook the steak on a grill and put the special butter on top. It's good for a fun meal with friends.


1 (800 g) Bone-in Ribeye Steak
1 Tbsp Olive Oil
1 Tbsp Fresh Rosemary, chopped
1 Tbsp Fresh Thyme, chopped
2 Tbsp Unsalted Butter, softened
50 g Grated Parmesan Cheese
1 Garlic Clove, minced
1 Tbsp Fresh Parsley, chopped
1 Lemon, zest and juice
1 Tbsp Coarse Black Pepper
1 tsp Flaky Sea Salt


Take the steak out of the fridge about 60 minutes before cooking to bring it to room temperature. Season both sides with flaky sea salt.
Preheat your grill to a high heat. If using a BBQ, make sure the grates are hot.
In a small bowl, mix together the rosemary, thyme, and coarse black pepper. Press the herb mixture onto both sides of the steak to form a crust.
Rub the steak with olive oil and place it on the grill. Cook for about 10 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
While the steak is grilling, prepare the lemon-garlic butter. In a bowl, combine the softened butter, grated parmesan, minced garlic, chopped parsley, lemon zest, and lemon juice. Mix until well combined.
Once the steak is cooked to your liking, remove it from the grill and let it rest for 10 minutes.
Slice the steak against the grain into 1-2 cm thick slices. Spoon the lemon-garlic butter over the warm steak slices.
Serve the herb-crusted ribeye steak with extra lemon wedges on the side for squeezing over the steak if desired.

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