Description
A simple and indulgent reverse sear ribeye steak cooked to perfect medium-rare with a luscious garlic herb butter finish. This method ensures a juicy, tender steak with a crispy crust every time.
Ingredients
Scale
- 1 ribeye steak (about 1 to 1.5 inches thick, 12–16 oz / 340–450 g)
- Kosher salt (for seasoning)
- Freshly ground black pepper (to taste)
- 1–2 tbsp vegetable oil or any high smoke point oil (for searing)
- 4 tbsp unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp lemon zest (optional)
- Pinch of salt and pepper (to taste)
Instructions
- Preheat your oven to 275°F (135°C).
- Pat the ribeye steak dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides.
- Place the steak on a wire rack set over a baking sheet. Insert a meat thermometer probe into the thickest part of the steak.
- Bake in the oven until the internal temperature reaches about 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium, about 20-30 minutes depending on thickness.
- While the steak cooks, prepare the garlic herb butter by mixing softened butter, minced garlic, chopped parsley, thyme leaves, lemon zest, and a pinch of salt and pepper in a small bowl until smooth.
- Heat a cast iron skillet over high heat until smoking hot. Add 1-2 tablespoons of vegetable oil.
- Sear the steak for 1-2 minutes per side, including the edges, until a deep mahogany crust forms.
- Remove the steak from the pan and immediately top with a generous dollop of garlic herb butter. Let the residual heat melt the butter.
- Let the steak rest for 5-10 minutes, tented loosely with foil.
- Slice the steak against the grain and serve, pouring any melted butter from the pan over the slices.
Notes
If you don’t have a wire rack, flip the steak halfway through oven cooking for evenness. Avoid poking the steak with a fork to keep juices intact. Keep garlic herb butter at room temperature for easy melting. Use a meat thermometer for best doneness results. For dairy-free, substitute butter with plant-based spread or olive oil infused with garlic and herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: One 12-16 oz ribeye
- Calories: 450
- Sodium: 300
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 1
- Protein: 35
Keywords: reverse sear, ribeye steak, garlic herb butter, steak recipe, medium-rare steak, cast iron skillet, easy steak dinner