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Perfect Reverse Sear Ribeye Steak Recipe with Easy Herb Butter

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This recipe uses the reverse sear method to cook a ribeye steak slowly in the oven before finishing with a hot skillet sear, resulting in a tender, juicy steak with a perfect crust. The steak is topped with a flavorful herb compound butter for a rich, fresh finish.

Ingredients

Scale
  • 1 ribeye steak (1.5 to 2 inches thick, about 12–16 oz or 340–450 g)
  • Kosher salt (about 1 tsp per side)
  • Freshly ground black pepper (to taste)
  • 4 tbsp (56 g) unsalted butter, softened
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 clove garlic, minced
  • 1 tsp fresh lemon juice
  • Salt and pepper (to taste for the butter)
  • High-smoke point oil (such as avocado or grapeseed oil) for searing

Instructions

  1. Preheat your oven to 275°F (135°C) and allow it to stabilize for at least 10 minutes.
  2. Pat the ribeye steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  3. Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
  4. Cook the steak in the oven until it reaches an internal temperature of about 115°F (46°C) for medium-rare, approximately 25-35 minutes depending on thickness. Use an instant-read thermometer to check.
  5. While the steak cooks, prepare the herb compound butter by mixing softened unsalted butter, minced garlic, chopped parsley, thyme, lemon juice, salt, and pepper in a small bowl until smooth. Chill if desired.
  6. Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot.
  7. Remove the steak from the oven and immediately sear it in the hot skillet with a small splash of high-smoke point oil. Sear for 1-2 minutes per side until a deep brown crust forms, including the edges.
  8. Remove the steak from the pan and rest it on a cutting board for 5-10 minutes to allow juices to redistribute.
  9. Top the steak with a generous dollop of the herb compound butter and let it melt over the meat.
  10. Slice the steak against the grain and serve immediately.

Notes

Pat the steak dry before seasoning to ensure a good crust. Use an instant-read thermometer for precise doneness. Let the pan get smoking hot before searing. Rest the steak after searing to keep it juicy. Butter can be made ahead and chilled. For dairy-free option, substitute butter with plant-based alternatives.

Nutrition

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

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