Ribeye Steak with Garlic Truffle Butter

Jones Creek Beef Grilled Ribeye Steak with Truffle Butter

Course Main Course
Author Tammy Blankenship


  • 2-4 Jones Creek brand ribeye steak


  • 2 Tablespoons of your favorite steak rub optional
  • Salt and pepper
  • 1 Tablespoon olive oil


  • 3 heads garlic
  • 1 Tablespoons olive oil
  • 8 Tablespoons unsalted butter 1 stick
  • 1 tsp herb or truffle salt


For the Garlic Truffle Butter:

  1. Preheat oven to 400 degrees F.
  2. Cut tips off tops of garlic to expose the openings, drizzle top with olive oil, and wrap in aluminum foil.
  3. Bake for 30-35 minutes, or until soft.
  4. Let garlic cool.
  5. Squeeze out garlic into food processor. Add butter and herb or truffle salt. Pulse until smooth.

For the Steak:

  1. Massage steak with with rubs, salt, pepper, and olive oil. Let sit at room temperature for 20 minutes while you heat your grill.
  2. Grill steaks over medium high heat for one minute on each side, or until it gets a crisp exterior.
  3. Finish cooking over medium heat until desired level of doneness (see notes).
  4. Top with butter immediately off of grill and let rest for 5 to 10 minutes before cutting

Recipe Notes

Steak Doneness
Remove from Grill at this Temperature/Final Cooked Temperature
to 135°F/130 to 140°F
Medium Rare
Well Done