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Grilled Ribeye Steak with Garlic Herb Butter Recipe

March 28, 2024 • 0 comments

Grilled Ribeye Steak with Garlic Herb Butter Recipe
Since the 1850s, Delmonico steaks have been synonymous with quality and flavor. But you haven’t really tasted a Delmonico steak until you’ve tasted one pasture-raised and grass-fed — naturally and sustainably from Seven Sons Farms. Our Delmonico steak is a ribeye cut but comes without the bone. Each Seven Sons Delmonico steak is juicy, rich, and has generous marbling throughout. It is a fine-grained steak, unrivaled in its tenderness and rich flavor. Not only are Seven Sons Farms Delmonico steaks delicious, they’re also versatile. Whether you prefer to skillet-cook, grill, or broil your Delmonico steaks, you’re in for a treat. With steaks this good, simple prep is all you need. The Grilled Delmonico Steak With Garlic Herb Butter recipe below is perfect for your next family BBQ — in 30 minutes or less. We hope your family enjoys this easy but delectable Delmonico steak recipe as much as ours does!
  • Prep Time:
  • Cook Time:
  • Servings: 2


  • (2 Tbsp) Chili Powder
  • (1 Tbsp) Finely Ground Coffee
  • (2 tsp) Garlic Poowder
  • (2 tsp) Salt
  • (2 tsp) Freshly Ground Black Pepper
  • (4 Tbsp) Extra Vigin Olive Oil
  • (1 portion) Garlic- Herb Butter
  • (1 Stick) Unsalted Butter
  • (1/2 cup) Packed Cilantro Leaves and Stems
  • (1) Clove Garlic, Minced
  • (1 tsp) Salt
  • (2) Yellow Squash, Ends Trimmed and Sliced Lengthwise
  • (2) Green Peppers, Sliced
  • (2) Beefsteak Tomatoes, Cut in Half
  • (3 Tbsp) Extra Virgin Olive Oil
  • (1 tsp) Garlic Powder
  • (1 tsp) Salt
  • (1 tsp) Pepper
  • (2) Beef Delmonico Steak


How to Make It (Delmonico):

  • 2 Seven Sons Delmonico Steaks
  • 2 Tbsp chili powder
  • 1 Tbsp finely ground coffee
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 4 Tbsp extra virgin olive oil
  • 1 portion garlic-herb butter
  1. Pre-heat the outdoor grill to 450F.
  2. Allow the steaks to come to room temperature before grilling.
  3. Pat each steak dry on all sides. Set aside.
  4. In a small bowl, combine the chili powder, ground coffee, garlic powder, salt and pepper.
  5. Divide the spice rub into two portions and liberally apply the rub on both sides of the steak.
  6. Rub the oil over each of the steaks, taking care not to rub off the chili-coffee spice rub.
  7. Once the grill has reached 450F carefully place each steak on the grill at a diagonal for 4 minutes.
  8. Flip the steaks over and grill the steaks for 3 minutes. Remove both steaks from the grill.
  9. For medium rare steaks, the steak should feel soft with little resistance when pressed.
  10. Remove the garlic-herb butter from the refrigerator and slice a portion of the butter. Place the garlic-herb butter disc on each of the steaks and allow to slowly melt.
  11. Let the steaks rest for 10 minutes before slicing. Serve alongside grilled vegetables.

How to Make It (Garlic-Herb Butter):

  1. In a food processor, chop the cilantro and garlic until fine.
  2. Add the softened butter along with the salt and process until the contents are well incorporated.
  3. Lay a sheet of cling wrap on the kitchen counter.
  4. Empty the contents from the food processor onto the cling wrap. Fold the cling wrap over and shape the butter into a log.
  5. Place the log in the refrigerator for at least 3 hours before using.

How to Make It (Assorted Roasted Vegetables):

  • 2 yellow squashes, ends trimmed and sliced lengthwise.
  • 2 green peppers, sliced
  • 2 beefsteak tomatoes, cut in half
  • 3 Tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  1. Pre-heat the outdoor grill to 450F.
  2. In a large bowl, combine the oil, garlic powder, salt and pepper and mix thoroughly.
  3. Place the cut vegetables in the bowl and mix until each vegetable is well coated.
  4. When the grill has reached 450F, place the vegetables on the hot grill and cook each side for 2-3 minutes.
  5. Remove the vegetables from the grill and serve alongside the steak.