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Perfect Reverse-Sear Ribeye Steak Recipe with Garlic Herb Butter Easy and Juicy

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This reverse-sear ribeye steak recipe delivers a juicy, tender steak with a crispy, flavorful crust topped with garlic herb butter. It’s an easy, method-tested recipe perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (12–16 oz / 340–450 g)
  • Kosher salt or sea salt, for seasoning
  • Freshly cracked black pepper, to taste
  • 4 tablespoons (60 g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon olive oil or avocado oil

Instructions

  1. Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet.
  2. Season the ribeye generously with salt and pepper. For best results, season at least 40 minutes ahead or overnight in the fridge uncovered to dry brine.
  3. Place the steak on the wire rack and into the oven. Cook slowly until it reaches an internal temperature of 115°F (46°C) for medium-rare, about 30-40 minutes depending on thickness.
  4. While the steak is in the oven, prepare the garlic herb butter by mixing softened butter with minced garlic, chopped parsley, and thyme in a bowl. Set aside.
  5. Heat a cast iron skillet over medium-high heat. Add the tablespoon of oil and let it shimmer but not smoke.
  6. Remove the steak from the oven once it hits the target temperature. Using tongs, transfer it immediately to the hot skillet. Sear for about 1.5-2 minutes per side, including the edges, until a deep brown crust forms.
  7. Turn off the heat and add a dollop of garlic herb butter on top. Let it melt into the steak while it rests on the pan for 2 minutes.
  8. Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.
  9. Slice against the grain and serve with the melted garlic herb butter from the pan drizzled over.

Notes

Season steak at least 40 minutes ahead or overnight for best crust and juiciness. Use a thermometer to ensure perfect doneness. Rest steak after searing to keep it juicy. If no wire rack, flip steak halfway on foil-lined baking sheet. Butter can be made ahead and refrigerated. For dairy-free, substitute butter with garlic-infused olive oil or ghee.

Nutrition

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

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