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Perfect Reverse Sear Ribeye Steak Recipe with Garlic Herb Butter

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A foolproof reverse sear method to cook a thick ribeye steak to medium-rare perfection, finished with a rich garlic herb butter for a juicy, flavorful steak.

Ingredients

Scale
  • 1 thick-cut ribeye steak, 1.5 to 2 inches thick (16–20 oz / 450–570 g)
  • Kosher salt or sea salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 3 tablespoons unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon olive oil, for searing
  • Optional: squeeze of fresh lemon juice or pinch of smoked paprika

Instructions

  1. Take ribeye out of the fridge 30-45 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with kosher salt on both sides. Let rest on a wire rack set over a baking sheet.
  2. Preheat oven to 250°F (120°C). Place steak on wire rack and bake for 40-50 minutes until internal temperature reaches 115°F (46°C) for medium-rare. Use an instant-read thermometer to check.
  3. While steak bakes, mix softened butter with minced garlic, chopped rosemary, thyme, a pinch of salt, and optional lemon juice in a small bowl. Set aside at room temperature.
  4. Heat cast iron skillet over high heat until smoking hot (about 5 minutes). Add olive oil and swirl to coat.
  5. Sear ribeye in skillet for 1.5-2 minutes per side, including edges. Use tongs to sear fat cap by standing steak on its side. Season with freshly ground black pepper as you flip.
  6. Lower heat slightly and spoon garlic herb butter over steak while searing to baste and infuse flavor.
  7. Transfer steak to cutting board and rest for 5-10 minutes to redistribute juices. Top with remaining garlic herb butter before slicing and serving.

Notes

Bring steak to room temperature before cooking for even doneness. Use an instant-read thermometer for precision. Rest steak after cooking to keep it juicy. For thicker steaks over 2 inches, add 5-10 minutes to oven time. Don’t rush the sear; high heat and patience create the perfect crust.

Nutrition

Keywords: reverse sear, ribeye steak, garlic herb butter, steak recipe, medium-rare steak, cast iron skillet, oven cooking

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