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Flavorful Bourbon-Glazed Grilled Ribeye Steak with Garlic Herb Butter

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A juicy, flavorful grilled ribeye steak glazed with a sweet and smoky bourbon sauce, finished with a creamy garlic herb butter for a perfect indulgence.

Ingredients

Scale
  • 2 ribeye steaks, about 1 to 1.5 inches thick (12–16 oz / 340–450 g each)
  • Salt, preferably kosher salt or sea salt (for seasoning)
  • Freshly ground black pepper (to taste)
  • Olive oil (light drizzle to prep the steak for the grill)
  • ½ cup (120 ml) bourbon whiskey
  • ¼ cup (50 g) brown sugar, packed
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika (optional)
  • 4 tablespoons unsalted butter, softened
  • 1 clove garlic, finely minced or grated
  • 1 teaspoon fresh parsley, finely chopped
  • ½ teaspoon fresh thyme leaves (optional)
  • Salt and pepper, to taste

Instructions

  1. Remove ribeye steaks from fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels, season generously with kosher salt and freshly ground black pepper on both sides. Lightly drizzle olive oil.
  2. In a small saucepan over medium heat, combine bourbon, brown sugar, minced garlic, soy sauce, Dijon mustard, and smoked paprika. Stir to dissolve sugar. Simmer for 8-10 minutes until slightly thickened to a syrupy glaze. Remove from heat and set aside.
  3. In a small bowl, mix softened butter, minced garlic, chopped parsley, thyme, salt, and pepper. Shape into a log using plastic wrap and refrigerate until firm.
  4. Preheat grill to medium-high heat (around 450°F / 230°C). Lightly oil grill grates.
  5. Grill steaks for 4-5 minutes per side for medium-rare. During last 2 minutes, brush steaks generously with bourbon glaze, turning once to build a sticky coating. Use instant-read thermometer to check for 130°F (54°C) internal temperature.
  6. Remove steaks from grill and rest on cutting board for 5-7 minutes.
  7. Slice steaks and top with a generous slice of garlic herb butter while still warm to melt into the meat.

Notes

Apply bourbon glaze only during the last 2 minutes of grilling to avoid burning. Rest steaks for 5-7 minutes before slicing to retain juices. Use an instant-read thermometer for perfect doneness. Butter can be prepared ahead and refrigerated. For gluten-free, substitute soy sauce with tamari. Cast-iron skillet can be used if no grill is available.

Nutrition

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

Find it online: https://realityeats.com/flavorful-bourbon-glazed-grilled-ribeye-steak-with-garlic-herb-butter-recipe-for-perfect-juicy-results/