Grilled Ribeye with Cowboy Butter
This post may contain affiliate links. Grilled Ribeye with Cowboy Butter is here – and it’s bring a cowboy cut ribeye to life with a pop of lemon juice, melted butter, and a fresh herbal mixture for maximum flavor. My cowboy butter sauce recipe will take your normal steaks to the next level! Whether you’re working with a charcoal grill or gas grill, get your meat thermometer ready and you’ll be prepared to cook! You can use just about any steak with this butter and it will be amazing. Why You’ll Love Grilled Ribeye with Cowboy Butter This ribeye steak recipe is slathered in Cowboy Butter. What is cowboy butter?! Well, it’s really just a catch-all term for a spicy garlic and herb butter. It’s a pretty versatile butter because it can be served melted or as classic cold butter. Either way, our finger-licking version will make your wildest food dreams come true! This recipe will feed 4 people, so you can halve it for a romantic dinner, or make sure to double or triple it for a large crowd! All it takes is 20 minutes of prep and an hour to cook and then you’ll be ready for an upscale dinner. Ingredients for Grilled Ribeye with Cowboy Butter Recipe Ribeye: 2-3 Bone in Ribeyes 2 tbsp Bourbon Prime Rub Canola Oil, as needed 2-3 Bone in Ribeyes 2 tbsp Bourbon Prime Rub Canola Oil, as needed Cowboy Butter: 1 cup Melted Butter 1 medium Lemon, juiced 2 tbsp Minced Garlic 1.5 tbsp Dijon Mustard 1 tbsp Chopped Parsley 1 tbsp Chopped Chives 1 tsp Black Pepper ½ tsp Cayenne Powder Kosher Salt, to taste 1 cup Melted Butter 1 medium Lemon, juiced 2 tbsp Minced Garlic 1.5 tbsp Dijon Mustard 1 tbsp Chopped Parsley 1 tbsp Chopped Chives 1 tsp Black Pepper ½ tsp Cayenne Powder Kosher Salt, to taste Step-By-Step Instructions: Begin by lathering your steaks with oil then generously seasoning all sides of the steak with salt, pepper, and garlic powder. Let these seasoned steaks set in the fridge for 30-40 minutes. Preheat your grill for a two zone indirect cooking at 250 degrees F indirect heat. This will help your steaks cook perfectly until tender. Add some wood chips or wood chunks for added smoke flavor if desired. Pull your steaks out and place on the cool side of the grill so they can cook in the indirect heat. Cook them until the internal temperature reaches 120F (about 40-60 minutes). Halfway through this time frame, make sure to flip over your steaks for an even cook. Once they are done, place steaks on a plate or other room temperature surface and let rest for 10-12 minutes. As the steak rests, melt butter and add it to a small bowl. Then, stir the rest of the Cowboy Butter ingredients into the bowl of melted butter to create a thicker butter sauce full of fresh ingredients. Place butter bowl off to the side until you’re ready to serve your steaks. Serve your steaks with the butter mixture drizzled over the top, or you can also use the Cowboy Butter as a dip on the side. You can finish the dish by garnishing with fresh parsley if desired. Enjoy! FAQ’s What to Serve With Ribeye Steaks and Cowboy Butter The best thing to serve alongside the perfect steak is some fresh bread and roasted vegetables. My favorite way to enjoy a hearty steak is with some mashed potatoes, brussels sprouts, and dinner rolls. I like to slather my dinner rolls in the same rich garlic butter sauce I used on the steaks because it’s delicious on the bread too! For best results, prepare your sides as your steaks cook, so they’re all hot and ready at the same time. Why is it Called a Ribeye Steak? This cut of meat comes from the rib area of the cow, and often contains a circular center called the “eye.” Both of those pieces come together to form the name “rib eye.” It makes for good steak because of its tenderness and savory flavor. Ribeye: ▢ 2-3 Bone in Ribeyes▢ 2 tbsp Bourbon Prime Rub▢ Canola Oil as needed ▢ 2-3 Bone in Ribeyes ▢ 2 tbsp Bourbon Prime Rub ▢ Canola Oil as needed Cowboy Butter: ▢ 1 cup Melted Butter▢ 1 medium Lemon juiced▢ 2 tbsp Minced Garlic▢ 1.5 tbsp Dijon Mustard▢ 1 tbsp Chopped Parsley▢ 1 tbsp Chopped Chives▢ 1 tsp Black Pepper▢ ½ tsp Cayenne Powder▢ Kosher Salt to taste ▢ 1 cup Melted Butter ▢ 1 medium Lemon juiced ▢ 2 tbsp Minced Garlic ▢ 1.5 tbsp Dijon Mustard ▢ 1 tbsp Chopped Parsley ▢ 1 tbsp Chopped Chives ▢ 1 tsp Black Pepper ▢ ½ tsp Cayenne Powder ▢ Kosher Salt to taste Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder. Set in the fridge for 30-40 minutes.Preheat your grill for a two zone indirect cooking at 250F. Add some wood chips or wood chunks for added smoke flavor.Pull your steaks out and place on the cool side of the grill and cook until 120F internal (about 40-60 minutes). Half way through the cook, make sure to flip your steaks over. Once the steaks are done, pull off and let rest for 10-12 minutes. After resting, kick the heat up too high (about 400F) and sear off the steaks over the flames for 2 minutes per side. Once done, pull off and let cool for 2-3 minutes.As the steaks cool, add your melted butter to a bowl and stir in the rest of the Cowboy Butter ingredients. Set to the side.Serve your steaks with the butter drizzled over top or use as a dip on the side. Enjoy! Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder. Set in the fridge for 30-40 minutes. Begin by lathering your steaks with oil and generously seasoning with salt, pepper and garlic powder. Set in the fridge for 30-40 minutes. Preheat your grill for a two zone indirect cooking at 250F. Add some wood chips or wood chunks for added smoke flavor. Preheat your grill for a two zone indirect cooking at 250F. Add some wood chips or wood chunks for added smoke flavor. Pull your steaks out and place on the cool side of the grill and cook until 120F internal (about 40-60 minutes). Half way through the cook, make sure to flip your steaks over. Once the steaks are done, pull off and let rest for 10-12 minutes. Pull your steaks out and place on the cool side of the grill and cook until 120F internal (about 40-60 minutes). Half way through the cook, make sure to flip your steaks over. Once the steaks are done, pull off and let rest for 10-12 minutes. After resting, kick the heat up too high (about 400F) and sear off the steaks over the flames for 2 minutes per side. Once done, pull off and let cool for 2-3 minutes. After resting, kick the heat up too high (about 400F) and sear off the steaks over the flames for 2 minutes per side. Once done, pull off and let cool for 2-3 minutes. As the steaks cool, add your melted butter to a bowl and stir in the rest of the Cowboy Butter ingredients. Set to the side. As the steaks cool, add your melted butter to a bowl and stir in the rest of the Cowboy Butter ingredients. Set to the side. Serve your steaks with the butter drizzled over top or use as a dip on the side. Enjoy! Serve your steaks with the butter drizzled over top or use as a dip on the side. Enjoy! Calories: 668kcal | Carbohydrates: 6g | Protein: 24g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 488mg | Potassium: 411mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1722IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!