Garlic and Rosemary Steak with Lemon Butter
Tender ribeye steak marinated in garlic, rosemary, and olive oil, grilled to a perfect crust, then finished with a bright, zesty lemon butter sauce.
2 servings
American Steakhouse Cuisine
🟡Intermediate★★★☆☆
Jul 19, 2025
26 views
Ingredients
🥩
2 lb
ribeye steak
1½-inch thick, bone-in or boneless
🥬
4 cloves
garlic cloves
smashed to release oils
🍎
2 tbsp
lemon juice
freshly squeezed
🥛
4 tbsp
unsalted butter
cold, cut into small cubes
🫒
3 tbsp
olive oil
plus extra for brushing grill grates
🌶️
3 sprigs
fresh rosemary sprigs
lightly bruised
🥬
1/2 tsp
freshly ground black pepper
🍎
1 tsp
lemon zest
finely grated from 1 lemon
🌶️
1 tsp
kosher salt
plus extra for finishing
🌶️
1 pinch
flaky sea salt
optional for plating
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
In a shallow dish just large enough to hold the ribeye steak flat, combine olive oil, garlic cloves, fresh rosemary sprigs, kosher salt, and freshly ground black pepper, swirling the mixture to dissolve the seasonings and activate the rosemary oils; add ribeye steak and turn several times, pressing the aromatics onto the surface, then cover and refrigerate 30 minutes (or up to 4 hours) to allow the flavors to penetrate.
Step 2
Thirty minutes before cooking, remove ribeye steak from the refrigerator, wipe away excess marinade but leave the garlic cloves and fresh rosemary sprigs loosely clinging, and let the meat stand at room temperature; this tempering step promotes even heat distribution.
Step 3
Preheat a gas or charcoal grill to high, aiming for a grate temperature of 450–500 °F; while it heats, lightly oil the grate with a wad of paper towel dipped in olive oil to prevent sticking and encourage a well-defined sear.
Step 4
Place ribeye steak on the hottest section of the grill and cook uncovered for about 3–4 minutes until a deep mahogany crust forms; resist moving it early—when the meat naturally releases from the grate, the Maillard reaction has done its job.
Step 5
Flip ribeye steak, positioning it over a fresh hot spot, and grill another 3–4 minutes for medium-rare (internal 125 °F); for thicker cuts, slide to medium heat and continue 1–2 minutes per side until the desired doneness is reached, checking with an instant-read thermometer.
Step 6
While ribeye steak finishes, set a small saucepan over the coolest part of the grill or a low burner, add unsalted butter and let it melt gently; as soon as it foams, whisk in lemon zest and lemon juice, then remove from heat—the gentle temperature preserves the bright citrus aroma.
Step 7
Transfer ribeye steak to a warm plate, spoon half of the lemon butter over the top, and tent loosely with foil; rest 5–8 minutes so redistributed juices stay in the meat.
Step 8
Slice ribeye steak across the grain into ½-inch slices, arrange on a platter, and drizzle with the remaining lemon butter, making sure to catch the softened garlic cloves and fresh rosemary sprigs for extra flavor.
Step 9
Finish with a light sprinkle of flaky sea salt for texture and serve immediately alongside grilled vegetables or crusty bread.
✨Chef's Tips
- ★For perfect medium-rare, pull ribeye steak off the grill 10 °F before your target temperature; carryover cooking during the rest will finish the job without overshooting.
- ★Smashing (not mincing) garlic cloves releases essential oils that infuse olive oil during marinating yet won’t burn as quickly on the grill, preventing bitter notes.
- ★Keeping unsalted butter cold when you start the lemon butter helps it emulsify with lemon juice, creating a glossy sauce that clings to the meat instead of separating.
- ★If you’re cooking indoors, replicate grill flavor by searing ribeye steak in a smoking-hot cast-iron skillet with a thin film of olive oil, then finishing in a 425 °F oven to your desired doneness.
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