Big Boy Ribeye Steaks with Herb Butter

Last Updated on April 29, 2024

Indulge in a feast with these robust ribeye steaks, crowned with a luscious herb butter that melts into every tender slice. Perfect for a hearty meal or a shared centerpiece at your next BBQ.

Big Boy Ribeye Steaks with Herb Butter

By: Chef Chris Coombs
Pair these magnificent ribeye steaks with grilled vegetables and roasted potatoes for an unforgettable backyard BBQ experience.
5 from 1 vote
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Protein: Beef
Cut: NY Strip Steak, Ribeye Steak
Diet: Gluten Free, Low carb, Paleo
Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 2 Thick-Cut ButcherBox Ribeye Steaks
  • 3 tbsp canola oil
  • 1/4 cup unsalted butter
  • 6 sprigs fresh thyme leaves
  • 4 cloves garlic
  • 1 sprig fresh rosemary leaves
  • salt and pepper to taste


  • Season the ribeye steaks liberally with salt and pepper. Allow to sit at room temperature for 30 minutes.
  • Heat canola oil in a large cast-iron skillet until lightly smoking.
  • Place steaks in the skillet and sear over high heat until well browned, about 5 minutes on the first side.
  • Flip the steaks, sear the second side for approximately 4 minutes.
  • Lower the heat to medium, then add butter, thyme, garlic, and rosemary to the skillet.
  • Baste the steaks with the butter mixture for 4 more minutes, until they reach medium-rare.
  • Remove steaks, let them rest for 10 minutes, then slice against the grain and serve with the remaining herb butter.
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