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Perfect Bourbon Glazed Grilled Ribeye Steak Recipe with Garlic Herb Butter for Easy Homemade BBQ

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This bourbon glazed grilled ribeye steak with garlic herb butter is a quick and easy recipe that delivers a smoky, sweet, and buttery flavor perfect for backyard dinners and special occasions.

Ingredients

Scale
  • 1 ribeye steak, about 1 to 1.5 inches thick (roughly 12–16 oz / 340–450 g) – USDA Choice or Prime recommended
  • Salt and freshly ground black pepper
  • Olive oil or neutral oil (like canola) for grilling
  • ½ cup bourbon whiskey (e.g., Maker’s Mark or Buffalo Trace)
  • ¼ cup brown sugar, packed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika (optional)
  • Pinch of red pepper flakes (optional)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and pepper to taste

Instructions

  1. Remove the ribeye from the refrigerator about 30 minutes before cooking to come to room temperature. Pat dry with paper towels, rub both sides lightly with olive oil, and season generously with salt and freshly ground black pepper.
  2. In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, minced garlic, Dijon mustard, smoked paprika, and red pepper flakes. Stir occasionally and simmer until slightly thickened, about 10-12 minutes. The glaze should coat the back of a spoon but remain pourable.
  3. Mix softened butter, garlic, parsley, thyme, salt, and pepper in a small bowl until combined. Set aside at room temperature.
  4. Preheat grill to about 450°F (230°C). Oil the grill grates lightly to prevent sticking.
  5. Place the steak on the hot grill and cook for 4-5 minutes without moving to get a good sear. Flip the steak and brush a generous layer of bourbon glaze on the cooked side. Grill another 4-5 minutes for medium-rare (internal temperature about 130°F / 54°C), brushing glaze on the other side after flipping.
  6. Remove steak from grill and let rest on a cutting board for 5-10 minutes. Dollop garlic herb butter on top to melt over the warm meat.
  7. Slice against the grain and serve immediately. Optionally, spoon any leftover glaze over the steak.

Notes

Watch the bourbon glaze closely while reducing to avoid burning. Use an instant-read thermometer to check doneness accurately. Let the steak rest after grilling to keep it juicy. If glaze thickens too much while resting, gently warm before serving. Avoid poking the steak with a fork during grilling to retain juices.

Nutrition

Keywords: bourbon glazed steak, grilled ribeye, garlic herb butter, BBQ steak, easy steak recipe, bourbon glaze, grilled steak, backyard BBQ

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