A rich, flavorful ribeye finished with bold cowboy butter made for grilling, dipping, and melting over hot steak.
2 steaks + 2 cups of butter
TOTAL YIELD
1 steak with 2 tbsp butter
PORTION SIZE
3-4 days steak/ 7 days butter
SHELF LIFE
~1,000
CAL / SERVING
Fresh & Simple
ABOUT THIS RECIPE
A rich grilled ribeye topped with Nicholas Markets Cowboy Butter offers bold, buttery flavor that melts into every bite for a simple yet elevated steak dinner.
Total Time: 30 to 40 minutes
Cook Time: 8 to 10 minutes
Prep Time: 15 to 20 minutes
Rest Time: 5 to 10 minutes
What You'll Need
Ingredients
Everything for 2 people.
| AMOUNT | RIBEYE INGREDIENTS |
|---|---|
| 2 | 2 CAB ribeye steaks (1–1.5 inch thick) |
| As needed | olive oil |
| To taste | kosher salt |
| To taste | cracked black pepper |
| To taste | garlic powder |
| Optional | fresh rosemary or thyme |
| AMOUNT | NICHOLAS MARKETS COWBOY BUTTER INGREDIENTS |
|---|---|
| 1 lb | whipped butter |
| 1/4 cup | minced garlic |
| 1/3 cup | lemon juice |
| 1/3 cup | Dijon mustard |
| 2.5 tsp | cayenne pepper |
| 5 tsp | paprika |
| 1/2 cup | fresh parsley, chopped |
| 5 tbsp | chives, chopped |
| 3 tsp | red pepper flakes |
| 5 tsp | thyme |
| To taste | salt & black pepper |
Step by Step
HOW TO MAKE IT
Follow these simple steps for the best result.
Prep the steaks
Remove steaks from the fridge and let sit at room temperature for about 30 minutes. Pat dry with paper towels. Lightly coat with olive oil. Season generously with kosher salt, cracked black pepper, and garlic powder.
make the cowboy butter
In a mixing bowl, combine whipped butter, garlic, lemon juice, Dijon mustard, cayenne, paprika, chives, red pepper flakes, thyme, salt, and pepper. Mix until fully incorporated and smooth. Refrigerate slightly if preparing ahead so it firms for finishing or slicing.
grill the ribeye
Preheat the grill to high heat. Grill steaks 4-5 minutes per side, depending on thickness and desired doneness. Optional: add rosemary or thyme to the grill for extra aroma.
finish
Let the steaks rest for 5-10 minutes after grilling. Top generously with cowboy butter so it melts into the hot steak.
Serve
Serve with grilled corn, roasted potatoes, or a simple salad. Best enjoyed immediately while the butter melts over the ribeye.
Chef’s Notes
TIPS FOR THE BEST RESULT
| TIP AREA | BEST PRACTICE | WHY IT MATTERS |
|---|---|---|
| Steak Temperature | Let ribeye sit at room temperature for 30 minutes before grilling | Ensures even cooking and better crust formation |
| Seasoning | Season generously right before grilling | Enhances crust and locks in flavor |
| Grill Heat | Use high, direct heat | Creates a proper sear and caramelization |
| Flipping | Flip only once during cooking | Helps build a strong crust and prevents moisture loss |
| Resting | Rest steaks 5–10 minutes after grilling | Keeps juices inside the meat for tenderness |
| Cowboy Butter | Apply while steak is hot | Allows butter to melt and fully coat the steak |
| Butter Texture | Chill slightly before serving if prepping ahead | Makes it easier to slice or dollop neatly |
| Flavor Boost | Add fresh herbs to the grill (rosemary or thyme) | Infuses subtle aromatic flavor into the steak |
Shop it all at Nicholas Markets: Every item on this board – from CAB ribeye to grilled corn and cowboy butter – can be found at Nicholas Markets’ four New Jersey locations. Ask the team at the deli counter for their current specialty selections.
Pairs beautifully with: A glass of Cabernet Sauvignon or a sparkling water with citrus.
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Find everything for your charceuterie board at any of our four New Jersey locations. Visit in-store or order online.