Print

Perfect Reverse-Sear Ribeye with Garlic Herb Butter

reverse-sear ribeye - featured image
Print Recipe

A foolproof reverse-sear method for ribeye steak that delivers a juicy, evenly cooked steak with a flavorful garlic herb butter crust. Perfect for special occasions or a delicious weeknight treat.

Ingredients

Scale
  • 1 ribeye steak (12–16 ounces, 1.5 to 2 inches thick), USDA Prime or Choice
  • Coarse kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet to catch drippings and promote even airflow.
  2. Season the ribeye generously with salt and freshly ground black pepper. Let the steak sit at room temperature for 30 minutes.
  3. Place the ribeye on the wire rack and transfer to the oven. Cook until the internal temperature reaches 115°F (46°C) for medium-rare, about 30-40 minutes depending on thickness. Use an instant-read thermometer to check.
  4. While the steak is in the oven, prepare the garlic herb butter by combining softened unsalted butter, minced garlic, chopped thyme, rosemary, parsley, and lemon zest if using in a small bowl. Mix well and set aside at room temperature.
  5. Once the steak reaches the target temperature, remove it from the oven. Heat a cast-iron skillet over high heat until smoking hot (about 5 minutes).
  6. Add olive oil to the skillet. Carefully place the ribeye in the pan and sear for 1.5 to 2 minutes on each side, including the edges, until a deep brown crust forms. Use tongs to hold the steak on its side for the edges.
  7. Remove the steak from the pan and add a generous dollop of garlic herb butter on top. Let it rest for 5-10 minutes, tented loosely with foil.
  8. Slice against the grain and serve immediately.

Notes

Use a meat thermometer for precise cooking. Pat steak dry before seasoning to ensure a good crust. Rest steak after searing to keep it juicy. If pan isn’t hot enough, wait longer before searing. For dairy-free, substitute vegan butter or garlic-infused olive oil.

Nutrition

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

Find it online: https://oracooks.com/perfect-reverse-sear-ribeye-with-garlic-herb-butter-easy-step-by-step-recipe/