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Ribeye with White Wine Butter

This exquisite dish combines boneless ribeye steaks' rich, hearty goodness with the delicate, buttery elegance of white wine-infused butter. With each bite, you'll experience a harmonious balance of textures and tastes, making this Grilled Ribeye with White Wine Butter an unforgettable culinary masterpiece, perfect for any special occasion or an exceptional evening at home.


For the Ribeye Steak:

  • 2 Braveheart boneless ribeye steaks

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • Salt and black pepper, to taste

For the White Wine Butter:

  • 1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)

  • 1/2 cup unsalted butter (1 stick), softened

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 teaspoon lemon zest

  • Salt and black pepper, to taste


  1. Preheat your grill to high heat (around 450-500°F or 230-260°C). Make sure the grill grates are clean and well-oiled to prevent sticking.

  2. In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.

  3. Brush the mixture evenly over both sides of the ribeye steaks. Allow the steaks to sit at room temperature for about 30 minutes to marinate and come to temperature.

  4. In a small saucepan, bring the white wine to a gentle simmer over medium heat. Allow it to reduce by half, which will take about 5-7 minutes.

  5. Remove the saucepan from the heat and let it cool for a few minutes.

  6. In a separate bowl, combine the softened butter, chopped parsley, chopped chives, lemon zest, salt, and black pepper.

  7. Pour the reduced white wine into the butter mixture and whisk until well combined. Set aside.

  8. Place the marinated ribeye steaks on the preheated grill. For medium-rare steaks, grill for about 4-5 minutes per side for a total of 8-10 minutes, or adjust the cooking time to your desired level of doneness (use a meat thermometer for accuracy).

  9. As a general guide, for medium-rare, the internal temperature should be around 130-135°F (54-57°C).

  10. During grilling, avoid pressing down on the steaks with a spatula, as this can cause the juices to escape and result in less juicy steaks.

  11. Remove the ribeye steaks from the grill and place them on a clean cutting board.

  12. Let the steaks rest for about 5-10 minutes to allow the juices to redistribute.

  13. Slice the ribeye steaks against the grain into thick slices.

  14. Drizzle the white wine butter over the sliced steaks or serve it on the side.

Looking for more delicious beef recipes? Try Braveheart Steak Chilaquiles.

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