Description

A foolproof reverse sear method for juicy, evenly cooked ribeye steak finished with a rich garlic herb butter for unforgettable flavor.

Ingredients

Scale

1 thick ribeye steak (1½ to 2 inches thick, 12–16 oz / 340-450g)
1 tablespoon kosher salt (15g)
1 teaspoon freshly ground black pepper (2g)
1 tablespoon olive oil (15ml)
4 tablespoons unsalted butter (60g)
3 garlic cloves, minced (about 1 tablespoon)
2 tablespoons fresh parsley, finely chopped (about 8g)
1 teaspoon fresh thyme leaves (about 1g)
1 teaspoon fresh rosemary, finely chopped (about 1g)
½ teaspoon lemon zest (optional)

Instructions

Pat the ribeye dry with paper towels and season all sides generously with kosher salt at least 40 minutes before cooking. Leave uncovered in the fridge if possible.
Preheat oven to 250°F (120°C). Place steak on an oven-safe wire rack set over a rimmed baking sheet. Insert an instant-read thermometer into the thickest part of the steak.
Slow roast the steak in the oven until it reaches about 125°F (52°C) for medium-rare, about 30 to 40 minutes depending on thickness.
While the steak cooks, mix softened unsalted butter with minced garlic, chopped parsley, thyme, rosemary, and optional lemon zest in a small bowl. Set aside.
Heat a cast iron skillet over high heat until almost smoking. Add olive oil and sear the steak for about 2 minutes per side until a deep brown crust forms. Sear the edges as well using tongs.
Remove skillet from heat and immediately top the steak with a generous dollop of garlic herb butter. Let it melt over the steak.
Transfer steak to a cutting board, tent loosely with foil, and rest for 5-7 minutes to allow juices to redistribute.
Slice against the grain into thick slices. Spoon any leftover melted garlic herb butter from the pan over the slices and serve immediately.

Notes

[‘Use an instant-read thermometer for perfect doneness.’, ‘Rest the steak after cooking to keep it juicy.’, ‘Pat steak dry before seasoning for a better crust.’, ‘Season early and liberally with salt.’, ‘Use fresh herbs for the garlic herb butter for best flavor.’, ‘Heat skillet very hot for a perfect crust.’, ‘Garlic herb butter can be made a day ahead and refrigerated.’, ‘Try finishing with a splash of balsamic vinegar for a tangy twist.’, ‘If no wire rack, place steak directly on rimmed baking sheet and flip halfway through cooking.’]

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 ribeye steak (12-1
Calories: 650
Sodium: 600
Fat: 48
Saturated Fat: 22
Carbohydrates: 1
Protein: 55

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