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Perfect Bourbon-Glazed Grilled Ribeye Recipe with Garlic Herb Butter for Easy Homemade Steak Night

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A simple yet indulgent recipe featuring thick-cut ribeye steaks grilled to perfection with a sweet and savory bourbon glaze, topped with melting garlic herb butter for a memorable steak night.

Ingredients

Scale
  • 2 thick-cut ribeye steaks (about 12 oz / 340 g each), preferably well-marbled
  • 1/2 cup bourbon (choose a mid-range brand like Maker’s Mark or Buffalo Trace)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce (optional)
  • Freshly ground black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste
  • Optional: Coarse sea salt or finishing salt for sprinkling

Instructions

  1. Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for about 20 minutes.
  2. In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, Worcestershire sauce, and a pinch of black pepper. Whisk until sugar dissolves. Simmer gently for 8-10 minutes until glaze thickens slightly. Remove from heat and set aside.
  3. In a bowl, mix softened butter with minced garlic, chopped parsley, thyme, lemon zest, salt, and pepper. Stir well and refrigerate for about 15 minutes to firm up slightly.
  4. Preheat grill to medium-high (about 450°F / 230°C). Clean and oil grates.
  5. Grill steaks for about 4-5 minutes per side for medium-rare (internal temp ~130°F / 54°C), using an instant-read thermometer to check doneness.
  6. During the last 2 minutes of grilling, brush bourbon glaze generously on both sides. Turn steaks carefully to allow glaze to caramelize without burning.
  7. Remove steaks from grill and let rest on a cutting board for at least 5 minutes.
  8. Top each steak with a generous dollop of garlic herb butter while still warm so it melts.

Notes

Bring steaks to room temperature before grilling for even cooking. Brush bourbon glaze only during the last 2 minutes to prevent burning. Rest steaks after grilling to retain juices. Refrigerate garlic herb butter to keep it spreadable but firm. If glaze burns, move steaks to cooler grill area or reduce heat. For indoor cooking, use a cast-iron skillet and finish under broiler to caramelize glaze.

Nutrition

Keywords: bourbon glaze, grilled ribeye, garlic herb butter, steak night, easy steak recipe, bourbon steak, grilled steak, homemade steak

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