Grilled Ribeyes with Herb Butter Recipe
Grilled Ribeyes with Herb Butter Recipe photo by Taste of Home

Grilled Ribeyes with Herb Butter Recipe

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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 stead strips, too.
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 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)
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarsely ground pepper
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon prepared horseradish

Nutritional Facts

1 steak with 1 tablespoon butter equals 976 calories, 77 g fat (31 g saturated fat), 232 mg cholesterol, 1271 mg sodium, 5 g carbohydrate, 1 g fiber, 61 g protein.


  1. In a large resealable plastic bag, combine the first eight ingredients. Add the steaks; seal bag and turn to coat. Refrigerate overnight.
  2. Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks.
  3. 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 145°; medium, 160°; well-done, 170°).
  4. For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Grilled Ribeyes with Herb Butter in Country Woman June/July 2011, p40

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 7, 2013

"This was excellent. Although I did not use the rub its was still great. My friends loved it!"

Reviewed Jul. 27, 2012

"This was the best steak I have eaten in a long time."

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