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Perfect Reverse-Sear Ribeye Steak Recipe with Easy Garlic Herb Butter

reverse-sear ribeye steak - featured image
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This recipe features a thick ribeye steak slow-roasted in the oven before a quick sear, topped with a flavorful garlic herb butter for a tender, juicy, and perfectly cooked steak.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 inches thick (12–16 oz / 340–450 g)
  • Kosher salt, to season
  • Freshly ground black pepper, to season
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 tablespoon olive oil (or high smoke point oil like avocado oil) for searing

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat the ribeye steak dry with paper towels to remove excess moisture. Season generously with kosher salt and freshly ground black pepper on both sides. Let it rest at room temperature for 20 minutes.
  3. Place an oven-safe wire rack on a baking sheet and lay the ribeye on top to allow air circulation.
  4. Insert an instant-read meat thermometer probe into the thickest part of the steak. Roast in the oven until the internal temperature reaches about 120°F (49°C) for medium-rare, approximately 30–40 minutes depending on thickness.
  5. While the steak roasts, mix softened unsalted butter with minced garlic, finely chopped rosemary, and thyme in a bowl. Stir until combined and set aside.
  6. Preheat a cast iron skillet or heavy-bottomed pan on high heat and add olive oil. Heat until the oil just starts to smoke.
  7. Remove the steak from the oven and immediately transfer it to the hot skillet. Sear for 1.5 to 2 minutes on each side, including the edges, using tongs to hold the steak upright for edge searing.
  8. In the last minute of searing, add a tablespoon of the garlic herb butter to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly to baste and infuse flavor.
  9. Transfer the steak to a cutting board and let it rest for 5–10 minutes to redistribute juices.
  10. Slice against the grain and serve with additional garlic herb butter dolloped on top.

Notes

Use a meat thermometer for consistent doneness. Pat steak dry before seasoning and searing for a better crust. Rest steak after searing to keep it juicy. If cooking multiple steaks, sear one at a time to avoid crowding the pan. Butter can be substituted with dairy-free margarine or coconut oil for dairy-free option. Leftovers keep well refrigerated for up to 3 days; reheat gently in a skillet.

Nutrition

Keywords: reverse sear, ribeye steak, garlic herb butter, steak recipe, cast iron skillet, medium-rare steak, easy steak recipe, restaurant-quality steak

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