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Perfect Reverse Seared Ribeye with Garlic Herb Butter

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A foolproof method to cook a juicy, tender ribeye steak by slow roasting in the oven then finishing with a high-heat sear, topped with a rich garlic herb butter.

Ingredients

Scale
  • 1 thick-cut ribeye steak (1.5 to 2 inches thick, about 12–16 oz / 340–450 g)
  • Kosher salt or sea salt, for seasoning
  • Freshly cracked black pepper, to taste
  • 4 tablespoons unsalted butter (about 60 g), softened
  • 3–4 cloves garlic, minced or finely grated
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon olive oil (high smoke point, e.g., avocado or light olive oil)
  • Optional: squeeze of fresh lemon juice or pinch of smoked paprika

Instructions

  1. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet.
  2. Season the ribeye generously with kosher salt and freshly cracked black pepper on all sides.
  3. Place the steak on the wire rack and roast in the oven for 20-30 minutes, depending on thickness and desired doneness. Use an instant-read thermometer to check internal temperature: 115°F (46°C) for rare, 125°F (52°C) for medium-rare.
  4. While the steak roasts, prepare the garlic herb butter by mixing softened butter with minced garlic, chopped rosemary, thyme, a pinch of salt, and optional lemon juice in a small bowl. Set aside.
  5. Heat a cast iron skillet over high heat until smoking hot. Add olive oil and swirl to coat.
  6. Remove the steak from the oven once it reaches target temperature. Place it carefully in the hot skillet and sear for 1.5-2 minutes per side, including edges, using tongs to hold the steak upright for edge searing.
  7. During the last 30 seconds of searing, lower heat to medium-low and add the garlic herb butter to the skillet. Continuously spoon the melting butter over the steak to baste it.
  8. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes to redistribute juices.
  9. Slice the steak against the grain and serve with remaining garlic herb butter spooned over.

Notes

Use room temperature steak for even cooking. Do not pierce the meat to retain juices. Rest steak for 5-10 minutes before slicing. If no thermometer, check doneness by touch. Kerrygold butter recommended for creaminess. For dairy-free, substitute butter with vegan margarine or olive oil-based spread.

Nutrition

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

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