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Perfect Reverse Seared Ribeye Recipe with Easy Garlic Herb Butter

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A simple yet impressive reverse seared ribeye steak finished with a flavorful garlic herb butter, delivering a juicy, tender steak with a perfect crust.

Ingredients

Scale
  • 1 ribeye steak (1½ to 2-inch thick), about 12–16 oz (340-450g)
  • Kosher salt, to season generously
  • Freshly ground black pepper, to season generously
  • 4 tablespoons unsalted butter (about 60g), softened
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat the ribeye dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let it sit at room temperature for about 15 minutes.
  3. Place a wire rack over a rimmed baking sheet to allow air circulation around the steak.
  4. Place the ribeye on the wire rack and insert an instant-read thermometer into the thickest part of the steak. Roast until the internal temperature reaches 115°F (46°C) for medium-rare, about 30-40 minutes depending on thickness.
  5. While the steak cooks, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest in a small bowl. Mix thoroughly and set aside.
  6. Heat a cast iron skillet or heavy-bottomed pan on medium-high heat and add 1 tablespoon olive oil. Let the pan get hot—almost smoking.
  7. When the steak reaches 115°F (46°C), transfer it immediately to the hot skillet. Sear for about 1.5 to 2 minutes on each side until a deep golden crust forms. Do not move the steak around while searing.
  8. In the last 30 seconds of searing, add a couple of tablespoons of the garlic herb butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly to baste it.
  9. Transfer the ribeye to a cutting board, spoon remaining garlic herb butter over the top, and let it rest for 5-7 minutes before slicing.

Notes

If steak cooks faster than expected, remove from oven and tent with foil while pan heats. Avoid overcrowding pan when searing multiple steaks. Use tongs to flip steak to avoid piercing and losing juices. Butter should be softened, not melted, when mixing herbs. Rest steak after searing to keep it juicy.

Nutrition

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

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