Combine olive oil, minced garlic, chopped rosemary, thyme, balsamic vinegar, and Dijon mustard in a small bowl. Mix thoroughly until the herbs are evenly distributed throughout the marinade, creating an aromatic paste-like consistency.

Pat ribeye steaks completely dry with paper towels, removing all surface moisture. Dry steaks sear better because water creates steam instead of the desired golden crust.

Rub each steak generously with the herb marinade on both sides, ensuring full coverage. Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a separate bowl, then season each marinated steak evenly.

Preheat your grill to high heat (450°F) for 10 minutes while steaks sit at room temperature for 5 minutes. This juicy labor day grilled steak recipe requires consistent, intense heat to develop that perfect crust.

Place steaks on the hot grill and sear for 4-5 minutes per side for medium-rare doneness (internal temperature 130-135°F). Resist the urge to move them—stillness creates those beautiful caramelized grill marks.

Top each steak with a pat of butter and fresh lemon juice during the final minute of grilling. The butter melts into the herbs while lemon brightens the rich flavors beautifully.

Transfer steaks to a cutting board and rest for 5 minutes before serving. This resting period allows juices to redistribute throughout the meat, keeping every bite tender and moist.

Garnish with fresh parsley and additional lemon wedges just before plating for brightness and visual appeal.