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Perfect Reverse-Sear Ribeye Recipe with Garlic Herb Butter Easy and Juicy

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This recipe delivers a tender, juicy ribeye steak cooked using the reverse-sear method, topped with a rich garlic herb butter for an unforgettable flavor experience.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (12–16 oz / 340–450 g)
  • Kosher salt, for seasoning
  • Freshly cracked black pepper, for seasoning
  • 4 tablespoons unsalted butter (about 60 g), softened
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves, stripped from stems
  • Zest from half a lemon
  • 1 tablespoon olive oil (or high smoke point oil like avocado oil) for searing

Instructions

  1. Preheat your oven to 275°F (135°C). Set a wire rack on a baking sheet.
  2. Pat the ribeye dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper. Let it rest at room temperature for 30 minutes.
  3. Place the steak on the wire rack and transfer to the oven. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, about 30-40 minutes depending on thickness. Use an instant-read thermometer to check.
  4. While the steak is in the oven, prepare the garlic herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme leaves, and lemon zest. Mix well and set aside.
  5. Remove the steak from the oven. Heat a cast iron skillet over high heat until smoking hot. Add olive oil and swirl to coat.
  6. Sear the steak for 1-2 minutes per side, including the edges, to develop a deep caramelized crust.
  7. In the last 30 seconds of searing, add half the garlic herb butter to the pan and spoon the melting butter over the steak repeatedly.
  8. Transfer the steak to a plate and top with the remaining garlic herb butter. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute.
  9. Slice against the grain and serve immediately.

Notes

Use a reliable instant-read thermometer to ensure perfect doneness. Rest the steak after searing to keep it juicy. Use high smoke point oil for searing to avoid burning. If fresh herbs are unavailable, dried herbs can be used at one-third the amount. For dairy-free, substitute butter with vegan butter or olive oil-based herb sauce.

Nutrition

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

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