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Perfect Reverse-Seared Ribeye Steak Recipe with Garlic Herb Butter

reverse-seared ribeye steak - featured image
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A simple yet game-changing method to cook ribeye steak evenly with a flavorful crust, finished with a rich garlic herb butter. Perfect for a juicy, restaurant-quality steak at home.

Ingredients

Scale
  • 1 ribeye steak (about 1½ to 2 inches thick, 12–16 oz / 340–450 g), well-marbled
  • Kosher salt or sea salt, for seasoning
  • Freshly ground black pepper, coarse grind
  • 4 tablespoons (about 57 g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon olive oil or neutral oil (avocado or grapeseed oil recommended)
  • Optional: 1 tablespoon finely chopped shallot or green onion
  • Optional: pinch of lemon zest

Instructions

  1. Remove the ribeye from the fridge about 30-40 minutes before cooking to bring it to room temperature. Pat dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper.
  2. Preheat your oven to 250°F (120°C).
  3. Place the ribeye on a wire rack over a baking sheet to allow air circulation. Insert a meat thermometer probe into the thickest part of the steak. Roast in the oven until the internal temperature reaches about 115°F (46°C) for medium-rare, about 30-40 minutes depending on thickness.
  4. While the steak roasts, combine softened unsalted butter, minced garlic, chopped thyme, rosemary, and optional shallots or lemon zest in a small bowl. Mix well and set aside at room temperature.
  5. Heat a cast iron skillet over high heat until smoking hot. Add the oil and swirl to coat. Carefully place the ribeye in the pan and sear for about 1.5 to 2 minutes on each side, including the edges, until a deep brown crust forms. Use tongs to hold the steak and sear the edges as well.
  6. Transfer the steak to a plate and immediately top with a generous dollop of garlic herb butter. Let it rest for 5-10 minutes loosely covered with foil so the juices redistribute and the butter melts into the steak.

Notes

Use a digital instant-read thermometer for best results. Let the steak rest after searing to retain juices. Avoid overcrowding the skillet when searing multiple steaks. High smoke point oils like avocado or grapeseed oil prevent burning. Garlic herb butter can be made up to 2 days ahead and refrigerated.

Nutrition

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

Find it online: https://breezybake.com/perfect-reverse-seared-ribeye-steak-recipe-with-garlic-herb-butter-easy-step-by-step-guide/