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Perfect Reverse-Seared Ribeye with Garlic Herb Butter

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A juicy, flavorful ribeye steak cooked using the reverse-sear method and finished with a rich garlic herb butter for a restaurant-quality meal at home.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (14–16 oz / 400-450g)
  • Kosher salt or sea salt, generously for seasoning
  • Freshly ground black pepper, to taste
  • 4 tablespoons (about 60g) unsalted butter, softened
  • 3 cloves garlic, finely minced or roasted and mashed
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • Lemon zest from half a lemon (optional)
  • Salt and pepper to taste (for the butter)
  • 1 tablespoon olive oil (for searing)

Instructions

  1. Remove ribeye from fridge 30-45 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
  2. Preheat oven to 250°F (120°C).
  3. Place an oven-safe wire rack on a baking sheet and put the steak on top to allow air circulation.
  4. Insert an instant-read thermometer into the thickest part of the steak. Roast in the oven until internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, about 25-40 minutes depending on thickness.
  5. While the steak cooks, combine softened butter, minced garlic, chopped parsley, thyme, rosemary, lemon zest, salt, and pepper in a small bowl. Mix thoroughly and set aside.
  6. About 5 minutes before the steak reaches target temperature, heat a cast iron skillet over medium-high heat. Add olive oil and heat until shimmering.
  7. Transfer the steak to the hot skillet and sear for 1.5 to 2 minutes per side, including edges, until a deep brown crust forms. Avoid moving the steak too much during searing.
  8. Remove steak from skillet and place on a plate. Immediately spread a generous dollop of garlic herb butter over the top. Let rest for 5-10 minutes to allow juices to redistribute and butter to melt.
  9. Slice steak against the grain for maximum tenderness and serve with any remaining garlic herb butter.

Notes

Bring steak to room temperature before cooking for even doneness. Use an instant-read thermometer to avoid overcooking. Rest steak after searing to retain juices. If butter is too soft, chill before mixing; if too hard, microwave briefly. For dairy-free option, substitute butter with coconut oil infused with garlic and herbs.

Nutrition

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

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