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Perfect Grilled Bone-In Ribeye Recipe with Garlic Herb Butter and Charred Corn

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A juicy, flavorful bone-in ribeye grilled to perfection, topped with a rich garlic herb butter and served alongside smoky charred corn. This recipe is quick, easy, and perfect for backyard gatherings.

Ingredients

Scale
  • 1 bone-in ribeye steak (1.5 to 2 inches thick, about 16–20 oz / 450–570 g)
  • Salt and freshly ground black pepper
  • 4 tablespoons (60 g) unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons (30 ml) olive oil
  • 2–3 fresh ears of corn, husked and cleaned
  • Optional: 1/4 teaspoon smoked paprika

Instructions

  1. Prepare the garlic herb butter: In a mixing bowl, combine softened unsalted butter, minced garlic, chopped rosemary, thyme, and parsley. Stir well until completely blended. Set aside at room temperature.
  2. Preheat your grill to about 450°F (232°C). For charcoal grills, let coals burn down to medium heat with white ash.
  3. Pat the ribeye steak dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and freshly ground black pepper.
  4. Prepare the corn by husking and removing all silk. Brush each ear with olive oil and sprinkle lightly with salt and smoked paprika if desired.
  5. Grill the ribeye over direct heat for 4-6 minutes per side with the lid closed, flipping once, for a total of about 8-12 minutes depending on thickness and desired doneness.
  6. Grill the corn alongside the steak, rotating every 2-3 minutes until all sides are charred and kernels are golden, about 8-10 minutes total.
  7. Check steak doneness with a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Remember carryover cooking will raise temperature slightly after removal.
  8. Transfer the ribeye to a plate or cutting board and let rest loosely tented with foil for 5-10 minutes to lock in juices.
  9. Slice the ribeye against the grain and top each portion with a generous dollop of garlic herb butter, allowing it to melt over the warm meat.
  10. Serve the charred corn on the side, optionally garnished with fresh parsley or a squeeze of lime.

Notes

Let the steak reach room temperature before grilling for even cooking. Use a meat thermometer for perfect doneness. Oil grill grates before cooking to prevent sticking. Rest steak after grilling to lock in juices. For dairy-free butter, substitute with plant-based margarine or coconut oil. Parboiling corn before grilling can speed cooking but is optional.

Nutrition

Keywords: grilled ribeye, bone-in ribeye, garlic herb butter, charred corn, steak recipe, backyard grilling, summer recipe

Find it online: https://elaraeats.com/perfect-grilled-bone-in-ribeye-recipe-with-garlic-herb-butter-and-charred-corn-tips/