25+ Delicious Summer Ribeye Recipes: Sizzling Steak Ideas for Your Grill

Summer is the perfect time to fire up the grill and enjoy a delicious, juicy ribeye steak with friends and family.

Whether you’re an experienced grill master or a beginner, ribeye steaks are a surefire way to make your summer cookouts unforgettable.

Known for their marbled texture, rich flavor, and tenderness, ribeye steaks can be prepared in so many ways, making them a versatile option for all types of grilling adventures.

From bold marinades and zesty glazes to fresh sides and unique toppings, we’ve curated a collection of over 25+ summer ribeye recipes that will take your grilling game to the next level.

So grab your tongs, light up the grill, and get ready for an unforgettable summer of sizzling ribeye steaks.

25+ Delicious Summer Ribeye Recipes: Sizzling Steak Ideas for Your Grill

With over 25+ summer ribeye recipes to explore, you’re bound to find the perfect dishes to suit your taste and impress your guests.

Whether you prefer your ribeye with a tangy balsamic glaze, a spicy chipotle-lime butter, or topped with a vibrant mango-avocado salsa, the possibilities are endless.

These recipes offer a variety of flavors and cooking techniques that will keep your summer meals exciting and flavorful.

So, the next time you’re planning a barbecue or looking for a hearty dinner, remember to reach for a ribeye steak and elevate your grilling game with one of these mouthwatering recipes.

Grilled Chimichurri Ribeye with Roasted Corn Salad

Nothing screams summer like a juicy grilled ribeye topped with vibrant chimichurri.

This recipe marries bold Argentinean flavors with smoky, seasonal vegetables for a meal that feels like a backyard vacation. Paired with a simple roasted corn salad, this dish is both rustic and refreshing.

Ingredients:

For the Ribeye:

• 2 boneless ribeye steaks (1–1.5 inches thick)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano (or 1 tbsp dried)
• ½ tsp red pepper flakes
• ¼ cup red wine vinegar
• ½ cup olive oil
• Salt to taste

For the Roasted Corn Salad:

• 2 ears of corn, husks removed
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat your grill to high heat.
2. Season ribeyes with salt, pepper, and a touch of olive oil. Set aside.
3. In a bowl, mix all chimichurri ingredients. Let it sit for 15–30 minutes to allow the flavors to meld.
4. Grill corn for 8–10 minutes, turning frequently, until slightly charred. Let cool, then cut kernels off the cob.
5. Combine corn, tomatoes, red onion, and cilantro in a bowl. Add lime juice, salt, and pepper. Mix well and chill.
6. Grill ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness.
7. Let steaks rest for 5 minutes, then top with chimichurri and serve alongside the corn salad.

This dish bursts with color and flavor, making it a perfect centerpiece for warm-weather dinners.

The chimichurri adds a fresh, herbaceous kick that balances the richness of the ribeye, while the roasted corn salad provides a sweet, tangy crunch that keeps every bite exciting.

Coffee-Rubbed Ribeye with Grilled Peach Salsa

Deep, smoky flavors meet sweet and spicy in this unexpected summer twist.

A bold coffee rub brings out the richness of the ribeye, while the grilled peach salsa delivers a juicy brightness that’s both surprising and addictive.

Ingredients:

For the Coffee Rub:

• 2 ribeye steaks
• 1 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp cayenne pepper
• ½ tsp black pepper

For the Grilled Peach Salsa:

• 2 ripe peaches, halved and pitted
• ½ red bell pepper, diced
• 1 jalapeño, minced
• 2 tbsp red onion, finely chopped
• 2 tbsp lime juice
• 1 tbsp honey
• Fresh cilantro, chopped

Instructions:

1. Mix all rub ingredients together and coat both sides of the steaks generously. Let them rest at room temperature for 20–30 minutes.
2. Preheat grill to medium-high heat. Lightly oil grates.
3. Place peaches cut-side down on the grill for 3–4 minutes until charred. Let cool, then dice.
4. In a bowl, combine grilled peaches, bell pepper, jalapeño, red onion, lime juice, honey, and cilantro. Chill until ready to serve.
5. Grill ribeyes 4–6 minutes per side, depending on thickness and desired doneness.
6. Rest steaks for 5–10 minutes before slicing and topping with peach salsa.

This recipe delivers a rich, slightly bitter crust from the coffee rub that beautifully complements the sweetness of the summer peach salsa.

It’s the kind of dish that invites curiosity—and second helpings—while adding flair to any warm-weather cookout.

Garlic-Lime Ribeye Tacos with Avocado Crema

For those warm summer nights when you want something satisfying yet fresh, these ribeye tacos hit the mark.

Marinated in garlic, lime, and spices, the steak becomes tender and zesty. Wrapped in warm tortillas with creamy avocado crema and crunchy slaw, each taco is a flavor-packed bite of summer.

Ingredients:

For the Ribeye Marinade:

• 1 lb ribeye steak, thinly sliced
• 3 cloves garlic, minced
• Juice of 2 limes
• Zest of 1 lime
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

For the Avocado Crema:

• 1 ripe avocado
• ¼ cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tbsp olive oil
• Salt to taste

Other Ingredients:

• 8 small corn tortillas
• 1 cup shredded cabbage or slaw mix
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, combine all marinade ingredients. Add sliced steak, toss to coat, and marinate for at least 30 minutes.
2. For the crema, blend avocado, sour cream, lime juice, and olive oil until smooth. Season with salt and chill.
3. Heat a skillet or grill pan over high heat. Cook steak slices for 1–2 minutes per side until seared and just cooked through.
4. Warm tortillas on the skillet or grill.
5. Assemble tacos with steak, slaw, a drizzle of avocado crema, and fresh cilantro. Serve with lime wedges.

These tacos deliver bright, bold flavor with a refreshing twist thanks to the avocado crema.

They’re easy to serve at a casual summer gathering or as a weeknight treat that celebrates the sunny season with every bite.

Ribeye Steak with Blueberry-Balsamic Glaze and Arugula Salad

This sophisticated summer dish pairs the richness of grilled ribeye with a sweet and tangy blueberry-balsamic glaze.

A peppery arugula salad with toasted almonds and feta adds brightness and texture, making this a restaurant-worthy meal that’s surprisingly easy to pull off at home.

Ingredients:

For the Ribeye and Glaze:

• 2 ribeye steaks
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 cup fresh blueberries
• ¼ cup balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme (or ½ tsp dried)

For the Arugula Salad:

• 3 cups baby arugula
• ¼ cup crumbled feta cheese
• ¼ cup toasted sliced almonds
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season steaks with salt and pepper and let rest at room temperature for 20–30 minutes.
2. In a saucepan over medium heat, combine blueberries, balsamic vinegar, honey, and thyme. Simmer for 10 minutes, stirring occasionally, until thickened. Mash berries slightly and set aside.
3. Grill steaks over high heat for 4–5 minutes per side or to desired doneness. Rest for 5 minutes.
4. While steaks rest, toss arugula with lemon juice, olive oil, almonds, feta, salt, and pepper.
5. Plate steaks with a spoonful of blueberry glaze and a side of arugula salad.

This elegant pairing of savory steak and sweet berry glaze captures the essence of summer’s bounty.

The freshness of the salad provides the perfect contrast, creating a balanced and memorable dish for warm evenings.

Korean BBQ Ribeye Skewers with Sesame Cucumber Salad

A fun and flavorful spin on traditional ribeye, these Korean BBQ-style skewers are perfect for grilling.

Marinated in a sweet-savory soy-ginger sauce, the beef caramelizes beautifully over an open flame. Paired with a crisp cucumber salad, this dish delivers refreshing heat with every bite.

Ingredients:

For the Skewers:

• 1 lb ribeye steak, cut into 1-inch cubes
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp gochujang (Korean chili paste)
• Skewers, soaked if wooden

For the Sesame Cucumber Salad:

• 1 English cucumber, thinly sliced
• 1 tsp salt
• 2 tsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. In a bowl, mix all marinade ingredients and toss with steak cubes. Marinate in the fridge for at least 1 hour.
2. Thread steak onto skewers. Preheat grill to medium-high and lightly oil the grates.
3. Grill skewers 2–3 minutes per side until nicely charred and cooked through.
4. Toss cucumber slices with salt and let sit for 10 minutes. Drain excess liquid, then mix with vinegar, sugar, sesame oil, sesame seeds, and green onion.
5. Serve skewers with chilled cucumber salad.

These skewers are ideal for summer parties—easy to serve, bold in flavor, and bursting with Korean BBQ character.

The cucumber salad offers a cooling, crunchy sidekick that balances the umami-packed beef.

Cajun-Spiced Ribeye with Grilled Pineapple Relish

This recipe brings southern heat and tropical sweetness together in a backyard grilling dream.

A smoky Cajun spice blend gives the ribeye a bold crust, while the grilled pineapple relish adds a juicy, tangy-sweet contrast that’s impossible to resist.

Ingredients:

For the Cajun Ribeye:

• 2 ribeye steaks
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• ½ tsp cayenne pepper
• Salt and pepper
• 1 tbsp olive oil

For the Pineapple Relish:

• 4 pineapple rings
• ½ red chili, minced
• 1 tbsp red onion, finely chopped
• Juice of 1 lime
• 1 tbsp fresh mint or cilantro, chopped

Instructions:

1. Combine paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Rub mixture all over steaks and drizzle with olive oil.
2. Grill steaks 4–6 minutes per side for medium-rare. Rest for 5–10 minutes.
3. Grill pineapple rings for 2–3 minutes per side until lightly charred. Dice and mix with red chili, red onion, lime juice, and mint.
4. Top ribeye steaks with a generous spoonful of pineapple relish before serving.

This dish is a firework of summer flavors—spicy, smoky, sweet, and citrusy all at once.

The grilled pineapple relish brings a sunny, tropical twist to the Cajun spice, making this a standout at any summer cookout or dinner al fresco.

Ribeye with Herb-Butter Sauce and Garlic-Parmesan Asparagus

A perfect blend of rich, tender ribeye paired with a fragrant herb-butter sauce and savory garlic-parmesan asparagus.

This meal is the epitome of a classic, luxurious summer dinner that’s full of flavor and elegance.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly cracked black pepper
• 2 tbsp olive oil

For the Herb-Butter Sauce:

• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Zest of 1 lemon
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Garlic-Parmesan Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat grill or stovetop grill pan over medium-high heat. Season ribeye steaks with salt and pepper.
2. For the garlic-parmesan asparagus, toss asparagus with olive oil, garlic, salt, and pepper. Grill for 3–4 minutes, turning occasionally, until tender and slightly charred. Sprinkle with parmesan cheese and set aside.
3. Grill ribeyes for 4–5 minutes per side, depending on thickness and preferred doneness.
4. In a small saucepan, melt butter over medium heat. Add garlic, rosemary, thyme, and lemon zest. Cook for 1–2 minutes until fragrant. Stir in lemon juice and season with salt and pepper.
5. Serve ribeyes topped with herb-butter sauce, accompanied by garlic-parmesan asparagus.

This dish combines the richness of the ribeye with the herbaceous kick of the butter sauce and the fresh, savory crunch of asparagus.

It’s an unforgettable combination that makes any summer dinner feel special.

Ribeye Steak Fajitas with Sautéed Bell Peppers and Onions

Fajitas are a quintessential summer favorite, and when paired with juicy ribeye steak, they take the traditional dish to the next level.

This recipe features a savory marinade that tenderizes the steak while infusing it with vibrant spices, served with colorful peppers and onions for a feast that’s both flavorful and fun.

Ingredients:

For the Ribeye Marinade:

• 2 ribeye steaks
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and pepper to taste
• 1 tbsp olive oil

For the Sautéed Peppers and Onions:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Other Ingredients:

• 8 small flour or corn tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a bowl, whisk together lime juice, garlic, chili powder, cumin, smoked paprika, cayenne, salt, pepper, and olive oil. Marinate the ribeye steaks in this mixture for 30 minutes.
2. While the steaks marinate, sauté the bell peppers and onion. Heat olive oil in a pan over medium heat. Add sliced peppers and onions, cooking until soft and slightly caramelized, about 7–8 minutes. Season with salt and pepper, then remove from heat.
3. Grill the ribeyes for 4–5 minutes per side for medium-rare or to your desired doneness. Rest for 5 minutes.
4. Slice the steak against the grain into thin strips.
5. Serve the sliced ribeye steak on tortillas with sautéed peppers and onions, cilantro, and lime wedges.

This fajita recipe brings a smoky, zesty kick to the table, with the ribeye adding a deep, savory flavor that pairs perfectly with the sweet peppers and onions.

The fresh cilantro and lime bring a refreshing finish that highlights the bold spices.

Ribeye Steak with Mango-Avocado Salsa

A vibrant summer dish that celebrates the sweetness of ripe mangoes, creamy avocado, and the savory, juicy flavor of ribeye.

The refreshing mango-avocado salsa complements the rich steak, making this a perfect dish for those long, sunny evenings.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and pepper to taste
• 1 tbsp olive oil

For the Mango-Avocado Salsa:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• ½ red onion, finely diced
• 1 jalapeño, finely minced (optional for heat)
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Season the ribeye steaks with salt and pepper. Heat a grill or skillet over medium-high heat and add olive oil.
2. Grill the ribeyes for about 4–5 minutes per side for medium-rare or to your preferred doneness. Let the steaks rest for 5 minutes.
3. While the steaks are resting, prepare the salsa by combining diced mango, avocado, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently to combine.
4. Slice the ribeye steaks against the grain and serve with a generous spoonful of mango-avocado salsa on top.

This dish brings together the richness of ribeye with the tropical sweetness of mango and avocado, creating a refreshing contrast that’s perfect for a summer dinner.

The vibrant salsa gives a fresh, tangy burst to every bite of the steak, making it a memorable meal.

Ribeye Steak with Roasted Garlic and Tomato Salad

This fresh and vibrant summer dish pairs the bold flavors of ribeye steak with a tangy roasted garlic and tomato salad.

The garlic adds a rich, mellow depth, while the tomatoes provide a sweet and juicy contrast to the savory steak, creating a balanced and satisfying meal.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Roasted Garlic and Tomato Salad:

• 2 cups cherry or heirloom tomatoes, halved
• 1 head garlic, peeled and cloves separated
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side or until the desired doneness is achieved. Let the steaks rest for 5–10 minutes before slicing.
3. While the steaks rest, place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap them up. Roast in the oven at 400°F for 15–20 minutes until softened and fragrant.
4. In a bowl, combine the roasted garlic, halved tomatoes, balsamic vinegar, honey, and basil. Season with salt and pepper to taste. Toss gently to mix.
5. Serve the ribeye steak sliced, topped with the roasted garlic and tomato salad.

This dish celebrates simple, fresh ingredients—grilled ribeye paired with roasted garlic and sweet tomatoes that burst with flavor.

It’s light enough for a warm evening but hearty enough to feel satisfying.

Ribeye Steak with Smoky Paprika-Mayo Sauce and Grilled Zucchini

A smoky and spicy paprika mayo brings a kick of flavor to a perfectly grilled ribeye steak.

Paired with grilled zucchini, this meal is packed with savory, smoky goodness, making it perfect for those warm summer evenings spent outside.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil

For the Smoky Paprika-Mayo Sauce:

• ½ cup mayonnaise
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp lemon juice
• Salt and pepper to taste

For the Grilled Zucchini:

• 2 medium zucchinis, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side, depending on thickness and preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, mix mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper to create the smoky paprika-mayo sauce.
4. Toss zucchini slices with olive oil, salt, and pepper. Grill for 3–4 minutes per side, until tender and slightly charred.
5. Serve ribeye steaks topped with smoky paprika-mayo sauce, alongside the grilled zucchini.

This combination of smoky mayo and grilled vegetables gives the ribeye a robust, spicy contrast while keeping the meal light and fresh with the zucchini.

It’s perfect for grilling season and is sure to impress guests at a BBQ.

Ribeye Steak with Lemon-Basil Pesto and Grilled Corn on the Cob

This fresh and flavorful dish features a tender ribeye steak paired with a vibrant lemon-basil pesto that enhances the meat’s natural richness.

Grilled corn on the cob provides a sweet and smoky accompaniment, making this a well-rounded and indulgent summer meal.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil

For the Lemon-Basil Pesto:

• 1 cup fresh basil leaves
• 1/3 cup pine nuts or walnuts
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• Juice and zest of 1 lemon
• 1/3 cup olive oil
• Salt and pepper to taste

For the Grilled Corn on the Cob:

• 4 ears of corn, husked
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side, depending on thickness and preferred doneness. Let the steaks rest for 5–10 minutes before serving.
3. While the steaks are resting, prepare the pesto by blending basil, pine nuts, garlic, Parmesan, lemon juice and zest, olive oil, salt, and pepper in a food processor until smooth.
4. Brush corn with olive oil and season with salt and pepper. Grill for 10–12 minutes, turning occasionally, until slightly charred and tender.
5. Serve ribeye steaks topped with a generous spoonful of lemon-basil pesto, alongside the grilled corn.

The fresh, zesty pesto and sweet grilled corn perfectly complement the rich ribeye, creating a well-balanced meal.

This dish is perfect for summer gatherings, offering a bright, herbaceous twist on a classic steak and corn combo.

Ribeye Steak with Chimichurri Sauce and Grilled Sweet Potatoes

This Argentine-inspired dish features a tender, juicy ribeye steak topped with a vibrant, herbaceous chimichurri sauce.

Paired with smoky grilled sweet potatoes, it’s a flavorful and satisfying meal that’s perfect for a summer barbecue.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Chimichurri Sauce:

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tbsp fresh oregano, finely chopped
• 1 tsp red pepper flakes
• ½ cup olive oil
• Salt and pepper to taste

For the Grilled Sweet Potatoes:

• 2 large sweet potatoes, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the chimichurri sauce by combining parsley, cilantro, garlic, vinegar, oregano, red pepper flakes, olive oil, salt, and pepper in a bowl. Stir well to combine.
4. Brush sweet potato slices with olive oil, and season with salt and pepper. Grill for 3–4 minutes per side, until tender and lightly charred.
5. Serve ribeyes with chimichurri sauce on top and a side of grilled sweet potatoes.

The chimichurri adds a punch of flavor to the steak, while the smoky-sweet sweet potatoes provide a hearty side that perfectly balances the meal.

This is a great choice for a flavorful, well-rounded summer dinner.

Ribeye Steak with Roasted Red Pepper and Goat Cheese Spread

This flavorful dish features ribeye steak topped with a creamy roasted red pepper and goat cheese spread.

The richness of the goat cheese combined with the sweetness of the roasted red peppers creates a perfect topping for the juicy ribeye, making each bite a burst of flavor.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Roasted Red Pepper and Goat Cheese Spread:

• 2 roasted red peppers (jarred or homemade)
• 4 oz goat cheese
• 2 tbsp cream cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side, depending on thickness and desired doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the spread by blending roasted red peppers, goat cheese, cream cheese, basil, olive oil, salt, and pepper in a food processor until smooth.
4. Spread the red pepper and goat cheese mixture on top of the ribeye steaks.
5. Serve the ribeye steaks with a dollop of the roasted red pepper and goat cheese spread on top.

The tangy goat cheese and sweet roasted red peppers are the perfect complements to the rich, juicy ribeye.

This is an indulgent and flavorful dish that’s sure to become a favorite for your summer dinners.

Ribeye Steak with Dijon-Honey Mustard Glaze and Grilled Asparagus

This dish is a delicious combination of savory, sweet, and tangy.

The Dijon-honey mustard glaze adds a zesty kick to the ribeye steak, while the grilled asparagus offers a light, fresh side that complements the rich flavors of the steak.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil

For the Dijon-Honey Mustard Glaze:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• Salt and pepper to taste

For the Grilled Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side, or until they reach your desired level of doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the glaze by whisking together Dijon mustard, honey, olive oil, vinegar, salt, and pepper.
4. Toss asparagus with olive oil, salt, and pepper. Grill for 3–4 minutes per side, until tender and slightly charred.
5. Brush the Dijon-honey glaze over the grilled ribeyes and serve with the grilled asparagus.

The sweet-tangy glaze enhances the flavor of the ribeye, while the grilled asparagus adds a light, smoky element that balances the richness of the steak.

This meal is perfect for a flavorful and light summer feast.

Ribeye Steak with Blue Cheese Butter and Grilled Peaches

This recipe elevates the rich flavor of ribeye steak with a decadent blue cheese butter, balanced by the sweet, smoky notes of grilled peaches.

It’s a perfect contrast of savory and sweet, ideal for an indulgent summer meal.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Blue Cheese Butter:

• 4 tbsp unsalted butter, softened
• 2 oz blue cheese, crumbled
• 1 tbsp fresh chives, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

For the Grilled Peaches:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Honey, for drizzling (optional)

Instructions:

1. Preheat the grill to medium-high heat. Season the ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side, depending on thickness and desired doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the blue cheese butter by mixing softened butter, crumbled blue cheese, chives, lemon juice, salt, and pepper in a bowl.
4. Brush the peach halves with olive oil and grill them for 2–3 minutes per side, until grill marks appear and the peaches are slightly caramelized. Drizzle with honey if desired.
5. Serve the ribeyes topped with a dollop of blue cheese butter, alongside the grilled peaches.

The creamy blue cheese butter adds a rich, tangy bite to the juicy ribeye, while the sweet peaches provide a refreshing, smoky contrast.

This dish is perfect for a summer evening dinner.

Ribeye Steak with Spicy Chipotle-Lime Butter and Grilled Corn Salad

This dish features ribeye steak topped with a spicy chipotle-lime butter that brings a smoky, zesty flavor, paired with a refreshing grilled corn salad that balances the heat with sweetness.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Chipotle-Lime Butter:

• 4 tbsp unsalted butter, softened
• 1 chipotle pepper in adobo, minced
• 1 tbsp adobo sauce (from the chipotle can)
• Zest and juice of 1 lime
• Salt to taste

For the Grilled Corn Salad:

• 3 ears of corn, husked
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare or to your desired doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the chipotle-lime butter by mixing softened butter, minced chipotle pepper, adobo sauce, lime zest, lime juice, and salt.
4. Grill the corn for 10–12 minutes, rotating occasionally until slightly charred. Remove from the grill and slice the kernels off the cob.
5. In a large bowl, combine the grilled corn, bell pepper, onion, tomatoes, cilantro, lime juice, olive oil, salt, and pepper.
6. Serve the ribeyes topped with a generous spoonful of chipotle-lime butter and the grilled corn salad on the side.

The smoky chipotle-lime butter adds a deliciously spicy kick to the tender ribeye, while the grilled corn salad offers a refreshing, slightly sweet side that complements the bold flavors of the steak.

Ribeye Steak with Lemon and Garlic Herb Marinade and Grilled Broccolini

This recipe infuses ribeye steak with a fresh and zesty lemon-garlic herb marinade, paired with grilled broccolini for a light, nutritious side.

It’s an easy yet flavorful dish that highlights the natural taste of the steak.

Ingredients:

For the Ribeye Marinade:

• 2 ribeye steaks (1–1.5 inches thick)
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Grilled Broccolini:

• 1 bunch broccolini, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, combine lemon juice, lemon zest, garlic, rosemary, thyme, olive oil, salt, and pepper. Coat the ribeyes with the marinade and refrigerate for at least 30 minutes, up to 2 hours.
2. While the steaks marinate, toss broccolini with olive oil, salt, and pepper. Grill for 3–4 minutes per side, until tender and lightly charred.
3. Grill the marinated ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness. Let the steaks rest for 5–10 minutes before serving.
4. Serve the ribeyes with a side of grilled broccolini.

The zesty lemon-garlic marinade enhances the natural flavor of the ribeye, while the broccolini adds a healthy, crisp element that balances out the richness of the steak.

It’s a simple yet elegant dish for a light summer meal.

Ribeye Steak with Cilantro-Lime Compound Butter and Grilled Avocados

This recipe combines the richness of ribeye steak with the bright, fresh flavors of cilantro-lime compound butter, topped off with smoky grilled avocados for a creamy, satisfying twist.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Cilantro-Lime Compound Butter:

• 4 tbsp unsalted butter, softened
• 2 tbsp fresh cilantro, chopped
• Zest and juice of 1 lime
• 1 tsp garlic powder
• Salt and pepper to taste

For the Grilled Avocados:

• 2 ripe avocados, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side or until they reach your desired doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the cilantro-lime compound butter by mixing softened butter, chopped cilantro, lime zest, lime juice, garlic powder, salt, and pepper in a bowl.
4. Brush the cut sides of the avocado halves with olive oil, season with salt and pepper, and grill for 2–3 minutes until grill marks appear and they are slightly softened.
5. Serve ribeyes topped with cilantro-lime butter and the grilled avocado halves on the side.

The creamy grilled avocados provide a smooth contrast to the bold ribeye steak, while the bright and zesty cilantro-lime butter brings freshness to the dish.

It’s an ideal meal for summer grilling with a touch of tropical flair.

Ribeye Steak with Balsamic Glaze and Grilled Brussels Sprouts

This recipe features ribeye steak paired with a rich balsamic glaze that caramelizes beautifully on the steak, accompanied by smoky grilled Brussels sprouts for an earthy, hearty side.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• Salt and pepper to taste

For the Grilled Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the balsamic glaze by combining balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small saucepan. Bring to a simmer and cook for 5–7 minutes until thickened.
4. Toss Brussels sprouts with olive oil, salt, and pepper. Grill them for 4–5 minutes per side until crispy and charred.
5. Drizzle the balsamic glaze over the grilled ribeye steaks and serve with the grilled Brussels sprouts on the side.

The balsamic glaze adds a tangy-sweet richness to the ribeye, while the charred Brussels sprouts bring an earthy, savory depth to the meal.

This combination makes for a balanced and sophisticated summer dinner.

Ribeye Steak with Mango-Avocado Salsa and Grilled Pineapple

This tropical-inspired recipe pairs ribeye steak with a bright and refreshing mango-avocado salsa, complemented by the smoky sweetness of grilled pineapple.

It’s a perfect dish for a summer cookout.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Mango-Avocado Salsa:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Grilled Pineapple:

• 1 pineapple, peeled, cored, and cut into rings
• 1 tbsp honey
• 1 tsp cinnamon (optional)

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the mango-avocado salsa by combining diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently to combine.
4. Brush the pineapple rings with honey and sprinkle with cinnamon (optional). Grill the pineapple for 2–3 minutes per side until caramelized and slightly charred.
5. Serve the ribeyes topped with the mango-avocado salsa, and the grilled pineapple rings on the side.

The sweetness of the mango-avocado salsa and the grilled pineapple perfectly complements the savory ribeye steak, creating a vibrant and satisfying summer meal.

It’s the perfect dish to transport your taste buds to a tropical paradise.

Ribeye Steak with Rosemary-Garlic Infused Olive Oil and Roasted Vegetables

This recipe combines the earthy aroma of rosemary and garlic with a perfectly cooked ribeye steak, paired with a medley of roasted vegetables.

The rosemary-garlic olive oil adds an extra depth of flavor to the steak, while the roasted vegetables bring balance and richness.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Rosemary-Garlic Infused Olive Oil:

• ½ cup extra virgin olive oil
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• Salt to taste

For the Roasted Vegetables:

• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 1 small zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare, or to your desired doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the rosemary-garlic infused olive oil by heating olive oil in a small saucepan with garlic and rosemary over low heat for 5 minutes. Remove from heat and strain the oil to remove the garlic and rosemary. Add salt to taste.
4. Toss the baby carrots, Brussels sprouts, and zucchini with olive oil, salt, and pepper. Roast them at 400°F (200°C) for 20-25 minutes, stirring occasionally, until tender and lightly browned.
5. Serve ribeyes topped with the rosemary-garlic olive oil and a side of roasted vegetables.

The rosemary and garlic infused olive oil gives the ribeye an aromatic, savory finish, while the roasted vegetables are tender and flavorful, offering the perfect accompaniment for the steak.

Ribeye Steak with Teriyaki Glaze and Grilled Pineapple Salsa

This dish pairs ribeye steak with a sweet and tangy homemade teriyaki glaze, complemented by a vibrant grilled pineapple salsa.

It’s a fantastic fusion of savory and sweet that’s perfect for summer grilling.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Teriyaki Glaze:

• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For the Grilled Pineapple Salsa:

• 1 ripe pineapple, peeled, cored, and cut into chunks
• 1 small red onion, diced
• 1 jalapeño, minced (optional)
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare, or to your preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the teriyaki glaze by combining soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger in a saucepan over medium heat. Bring to a simmer and cook for 3–5 minutes. If you prefer a thicker glaze, whisk in the cornstarch mixture and cook for another 1-2 minutes.
4. Grill the pineapple chunks for 2–3 minutes on each side until grill marks appear. Combine the grilled pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to create the salsa.
5. Serve the ribeyes drizzled with the teriyaki glaze, and top with the grilled pineapple salsa.

The sweet and tangy teriyaki glaze combined with the smoky grilled pineapple salsa creates a burst of flavors that pairs wonderfully with the juicy ribeye steak.

This dish is perfect for a summer BBQ with a twist of Asian fusion.

Ribeye Steak with Garlic-Parmesan Herb Butter and Grilled Corn on the Cob

This recipe brings together ribeye steak and a decadent garlic-Parmesan herb butter, along with grilled corn on the cob for a truly comforting, flavorful summer meal.

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the Garlic-Parmesan Herb Butter:

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 3 tbsp grated Parmesan cheese
• Salt and pepper to taste

For the Grilled Corn on the Cob:

• 4 ears of corn, husked
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season ribeyes with salt, pepper, and olive oil.
2. Grill the ribeyes for 4–5 minutes per side for medium-rare or to your preferred doneness. Let the steaks rest for 5–10 minutes.
3. While the steaks rest, prepare the garlic-Parmesan herb butter by combining softened butter, minced garlic, chopped parsley, basil, Parmesan cheese, salt, and pepper in a bowl. Stir to combine.
4. Brush the corn on the cob with olive oil and season with salt and pepper. Grill the corn for 2–3 minutes per side until tender and charred, rotating the ears every few minutes for even grilling.
5. Serve ribeyes topped with a generous scoop of garlic-Parmesan herb butter, alongside the grilled corn on the cob.

The creamy, savory garlic-Parmesan herb butter adds an irresistible richness to the ribeye, while the grilled corn on the cob adds a smoky sweetness that complements the flavors of the steak.

This meal is both hearty and satisfying, making it a perfect choice for a summer evening feast.