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Perfect Reverse Sear Ribeye Recipe with Garlic Herb Butter

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This recipe delivers a tender, juicy ribeye steak with a crispy crust, enhanced by a flavorful garlic herb butter. The reverse sear method ensures perfect doneness and a restaurant-quality experience at home.

Ingredients

Scale
  • 1 thick-cut ribeye steak (about 1.5 inches thick, 12–16 oz / 340-450g)
  • Kosher salt or sea salt, for seasoning
  • Freshly cracked black pepper
  • 4 tablespoons (about 60g) unsalted butter, softened
  • 3 cloves garlic, minced or finely grated
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh parsley
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Pat the ribeye steak dry with paper towels to remove excess moisture. Generously season both sides with kosher salt and freshly cracked black pepper.
  3. Place the steak on a wire rack set over a baking sheet to allow air circulation.
  4. Insert a meat thermometer into the thickest part of the steak. Bake in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 25-30 minutes. For medium, aim for 125°F (52°C).
  5. While the steak cooks, mix softened butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest in a small bowl. Stir well and set aside at room temperature.
  6. Heat a cast iron skillet over high heat with 1 tablespoon of olive oil until smoking hot.
  7. Sear the ribeye steak in the hot skillet for 1-2 minutes on each side until a dark, crispy crust forms. Also sear the edges by holding the steak with tongs.
  8. Transfer the steak to a cutting board and immediately top with a generous dollop of garlic herb butter. Let it rest for 5-10 minutes to allow juices to redistribute and butter to melt.
  9. Slice the steak against the grain into thick slices and serve.

Notes

If you don’t have a wire rack, place the steak on a foil-lined baking sheet and flip halfway through cooking. For thinner steaks, reduce oven time to avoid overcooking. Use a meat thermometer for best results. Resting the steak after searing is essential for juicy meat. Butter can be made ahead and refrigerated.

Nutrition

Keywords: reverse sear, ribeye steak, garlic herb butter, steak recipe, cast iron skillet, easy steak, juicy steak, steak dinner

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