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Bourbon-Glazed Grilled Ribeye Steaks with Garlic Herb Butter

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Flavorful bourbon-glazed grilled ribeye steaks topped with rich, melting garlic herb butter. This quick and easy recipe balances smoky, sweet, and savory flavors perfect for any occasion.

Ingredients

Scale
  • 2 ribeye steaks, about 1-inch thick (roughly 12 oz or 340 g each)
  • 1/4 cup bourbon whiskey (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 4 tablespoons (60 g) unsalted butter, softened
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Bourbon Glaze: In a small saucepan, combine 1/4 cup bourbon, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1 tablespoon apple cider vinegar. Bring to a gentle simmer over medium heat, stirring occasionally. Let it reduce for about 8-10 minutes until it thickens slightly and coats the back of a spoon. Be careful not to let it burn. Remove from heat and set aside to cool.
  2. Make the Garlic Herb Butter: In a mixing bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 1 tablespoon each of finely chopped parsley, thyme, and chives, plus 1 teaspoon lemon juice. Mix well until all ingredients are fully incorporated. Season with a pinch of salt and pepper. Transfer to plastic wrap, form into a log, and refrigerate until firm (about 30 minutes), or keep at room temperature if serving immediately.
  3. Prep the Steaks: Pat the ribeye steaks dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides. Let them sit at room temperature for 20 minutes to help them cook evenly.
  4. Grill the Steaks: Preheat your grill to medium-high heat (about 400°F / 200°C). Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, brushing with the bourbon glaze during the last 2 minutes of cooking. Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Avoid flipping too often to get beautiful grill marks.
  5. Rest and Serve: Remove the steaks from the grill and let them rest for 5-7 minutes to allow juices to redistribute. Slice a generous pat of garlic herb butter on top of each steak while still warm so it melts luxuriously over the meat. Serve immediately.

Notes

Apply the bourbon glaze during the last 2 minutes of grilling to prevent burning. Rest the steak for 5-7 minutes before serving to keep it juicy. If glaze thickens too much while resting, gently warm it again for easier brushing. Use fresh herbs for best flavor. For dairy-free, substitute butter with plant-based alternative and add more garlic.

Nutrition

Keywords: bourbon-glazed, grilled ribeye, garlic herb butter, steak recipe, easy steak, bourbon glaze, grilled steak, backyard BBQ

Find it online: https://cheerycrisp.com/bourbon-glazed-grilled-ribeye-steaks-recipe-easy-garlic-herb-butter-tips/