Grilled Ribeye Steak
This grilled ribeye steak is all about bold, beefy flavor and a straightforward method you can count on. If you’re looking for how to grill ribeye steak with juicy results and a flavorful crust, this ribeye steak recipe keeps it simple—hot grill, quality seasoning, and the right timing. Finished with a rich Kinder’s Whiskey Peppercorn Seasoning compound butter, it’s a classic steakhouse-style main that’s just as easy for weeknights as it is for hosting.
Ingredients
Whiskey Peppercorn Compound Butter
½ lb. unsalted butter, room temperature
2 Tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
Zest of 1ea lemon
2 Tbsp Kinder’s Whiskey Peppercorn Seasoning
Steakhouse-Style Ribeyes
2 ribeye steaks (about 1 1/2 inches thick, about 14oz)
2 to 3 Tbsp Kinder’s Whiskey Peppercorn Seasoning
2 Tbsp olive oil
Instructions
Whiskey Peppercorn Compound Butter
Start by setting the unsalted butter in a small bowl so it softens evenly. Once the butter is room temperature, add the finely chopped parsley and lemon juice, then sprinkle in Whiskey Peppercorn Seasoning. Use 1 teaspoon for a mild peppery kick or up to 2 teaspoons for a bolder flavor. Mash and mix everything together thoroughly with a fork or small spatula until the seasoning, herbs, and lemon are fully incorporated into the butter.
Once combined, shape the seasoned butter into a small log, ball, or disk. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour so the flavors meld and the butter firms up.
When ready to serve, slice the compound butter into individual pats and place on top of hot grilled or seared steak, fish, chicken, or roasted vegetables. The butter will melt over the warm food, releasing the herbal brightness of parsley and the bold, savory notes of Kinder’s Whiskey Peppercorn Seasoning.
Serve immediately, and refrigerate any leftover compound butter for up to a week or freeze for longer storage.
Steakhouse-Style Grilled Ribeyes
Start by removing the ribeye steaks from the refrigerator and letting them come to room temperature for about 20 minutes. Pat the steaks dry on both sides with paper towels, then brush lightly with olive oil. Season both sides generously with Kinder’s Whiskey Peppercorn Seasoning, pressing the seasoning into the meat so it adheres well.
Prepare your grill for high heat (about 450°F to 500°F). If using a charcoal grill, spread the coals evenly so you have a hot, direct heat zone. If using gas, preheat with all burners on high.
Once the grill is hot, place the seasoned ribeyes over direct heat. Grill for about 3-4 minutes per side for medium-rare doneness, rotating 45 degrees halfway through each side to create nice crosshatch grill marks. Cook longer if you prefer your steak more done (see recommended doneness temperatures).
Test for doneness with an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. When the steaks are cooked to your desired temperature, remove them from the grill and let them rest on a cutting board for 5 minutes so the juices redistribute. Kinder’s Whiskey Peppercorn Compound Butter.
Featured Products
Whiskey Peppercorn Seasoning
Related Recipes
Grilled Ribeye Steak
This grilled ribeye steak is all about bold, beefy flavor and a straightforward method you can count on. If you’re looking for how to grill ribeye steak with juicy results and a flavorful crust, this ribeye steak recipe keeps it simple—hot grill, quality seasoning, and the right timing. Finished with a rich Kinder’s Whiskey Peppercorn Seasoning compound butter, it’s a classic steakhouse-style main that’s just as easy for weeknights as it is for hosting.
Ingredients
Whiskey Peppercorn Compound Butter
½ lb. unsalted butter, room temperature
2 Tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
Zest of 1ea lemon
2 Tbsp Kinder’s Whiskey Peppercorn Seasoning
Steakhouse-Style Ribeyes
2 ribeye steaks (about 1 1/2 inches thick, about 14oz)
2 to 3 Tbsp Kinder’s Whiskey Peppercorn Seasoning
2 Tbsp olive oil
Instructions
Whiskey Peppercorn Compound Butter
Start by setting the unsalted butter in a small bowl so it softens evenly. Once the butter is room temperature, add the finely chopped parsley and lemon juice, then sprinkle in Whiskey Peppercorn Seasoning. Use 1 teaspoon for a mild peppery kick or up to 2 teaspoons for a bolder flavor. Mash and mix everything together thoroughly with a fork or small spatula until the seasoning, herbs, and lemon are fully incorporated into the butter.
Once combined, shape the seasoned butter into a small log, ball, or disk. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour so the flavors meld and the butter firms up.
When ready to serve, slice the compound butter into individual pats and place on top of hot grilled or seared steak, fish, chicken, or roasted vegetables. The butter will melt over the warm food, releasing the herbal brightness of parsley and the bold, savory notes of Kinder’s Whiskey Peppercorn Seasoning.
Serve immediately, and refrigerate any leftover compound butter for up to a week or freeze for longer storage.
Steakhouse-Style Grilled Ribeyes
Start by removing the ribeye steaks from the refrigerator and letting them come to room temperature for about 20 minutes. Pat the steaks dry on both sides with paper towels, then brush lightly with olive oil. Season both sides generously with Kinder’s Whiskey Peppercorn Seasoning, pressing the seasoning into the meat so it adheres well.
Prepare your grill for high heat (about 450°F to 500°F). If using a charcoal grill, spread the coals evenly so you have a hot, direct heat zone. If using gas, preheat with all burners on high.
Once the grill is hot, place the seasoned ribeyes over direct heat. Grill for about 3-4 minutes per side for medium-rare doneness, rotating 45 degrees halfway through each side to create nice crosshatch grill marks. Cook longer if you prefer your steak more done (see recommended doneness temperatures).
Test for doneness with an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. When the steaks are cooked to your desired temperature, remove them from the grill and let them rest on a cutting board for 5 minutes so the juices redistribute. Kinder’s Whiskey Peppercorn Compound Butter.