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Perfect Reverse-Sear Ribeye Recipe with Garlic Herb Butter

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A foolproof reverse-sear ribeye steak recipe featuring a rich garlic herb butter that delivers a juicy, tender steak with a perfect crust every time.

Ingredients

Scale
  • 1 thick-cut ribeye steak, 1.5 to 2 inches thick (12–16 oz)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tbsp (60 g) unsalted butter, softened
  • 2 cloves fresh garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice (optional)
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet to allow air circulation around the steak for even cooking.
  2. Pat the ribeye steak dry with a paper towel, then season generously with kosher salt and freshly ground black pepper on both sides.
  3. Place the steak on the wire rack and insert an instant-read meat thermometer into the thickest part of the steak, avoiding bone or fat.
  4. Slow roast the steak in the oven until the internal temperature reaches about 115°F (46°C) for medium-rare, approximately 20-30 minutes depending on thickness.
  5. While the steak roasts, prepare the garlic herb butter by mixing softened unsalted butter with minced garlic, chopped rosemary, thyme, parsley, lemon juice, and a pinch of salt and pepper until combined. Set aside.
  6. Heat a cast iron skillet over high heat. Add 1 tablespoon of olive oil and heat until shimmering but not smoking.
  7. Remove the ribeye from the oven and immediately sear it in the hot skillet for 1-2 minutes on each side until a deep brown crust forms. Sear the edges briefly by holding the steak with tongs if desired.
  8. Transfer the seared steak to a plate and let it rest for 5-10 minutes to redistribute juices.
  9. Top the resting steak with a generous dollop of garlic herb butter, allowing it to melt into the meat.
  10. Slice the steak against the grain in thick slices and serve with your favorite sides.

Notes

Use a European-style butter like Kerrygold for best flavor. Fresh herbs are preferred but dried can be substituted. For dairy-free, use vegan butter or garlic-infused olive oil. Do not crowd the pan when searing. Let steak rest before slicing to retain juices. Use an instant-read thermometer to ensure perfect doneness.

Nutrition

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

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