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Perfect Reverse Sear Ribeye Steak Recipe with Easy Herb Butter

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A simple and reliable reverse sear ribeye steak recipe that delivers a tender, evenly cooked steak with a crisp crust, topped with a flavorful herb compound butter.

Ingredients

Scale
  • 1 thick-cut ribeye steak (1.5 to 2 inches thick, 16–20 oz / 450–570 g)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons (60 g) unsalted butter, softened
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • Pinch of lemon zest (optional)
  • 1 tablespoon (15 ml) olive oil (extra virgin preferred)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat the ribeye dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper. Let it sit at room temperature for 20-30 minutes.
  3. Place a wire rack on a baking sheet to allow air circulation beneath the steak.
  4. Place the ribeye on the wire rack and insert an instant-read thermometer into the thickest part. Roast in the oven until the internal temperature reaches about 115°F (46°C) for medium-rare, about 30-40 minutes depending on thickness.
  5. While the steak roasts, mix the softened butter with minced garlic, chopped thyme, rosemary, lemon zest, and a pinch of salt in a small bowl. Adjust seasoning if needed and chill briefly if too soft.
  6. Heat a cast iron skillet over high heat and add olive oil, swirling to coat.
  7. Sear the ribeye in the hot skillet for 1-2 minutes per side until a deep brown crust forms. Sear the edges for about 30 seconds each to render the fat.
  8. Transfer the steak to a cutting board and let it rest for 5-10 minutes. While resting, slather a generous dollop of the herb compound butter on top to melt into the steak.
  9. Slice against the grain, plate, and serve immediately.

Notes

Patting the steak dry before seasoning is key for a good sear. Use a meat thermometer to ensure perfect doneness. Rest the steak after searing to redistribute juices. Keep oil shimmering but not smoking when searing to avoid bitterness. Herb compound butter can be made ahead and refrigerated.

Nutrition

Keywords: reverse sear, ribeye steak, herb butter, steak recipe, easy steak, oven steak, cast iron skillet, compound butter

Find it online: https://breezybake.com/perfect-reverse-sear-ribeye-steak-recipe-with-easy-herb-butter-2/