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Perfect Reverse Sear Ribeye Steak Recipe with Garlic Herb Butter for Juicy Flavor

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This reverse sear ribeye steak recipe delivers a juicy, tender steak with a perfect crust, enhanced by a flavorful garlic herb butter. It’s a foolproof method that balances slow oven cooking with a quick sear for steakhouse-quality results.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (12–16 oz)
  • Kosher salt or sea salt, generous amount for seasoning
  • Freshly cracked black pepper, to taste
  • 3 tablespoons unsalted butter, room temperature
  • 3 cloves fresh garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extra virgin olive oil, for searing
  • Optional: squeeze of lemon juice or pinch of red pepper flakes

Instructions

  1. Pat the ribeye dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper. Let the steak sit at room temperature while you preheat the oven.
  2. Preheat oven to 275°F (135°C). Mix softened butter with minced garlic and chopped fresh herbs in a small bowl. Set aside.
  3. Place the ribeye on a wire rack over a baking sheet. Insert a meat thermometer into the thickest part of the steak. Bake until internal temperature reaches about 115°F (46°C) for medium-rare, about 20-30 minutes depending on thickness.
  4. While the steak is in the oven, heat a cast iron skillet over high heat with olive oil until it just starts to smoke.
  5. Remove the steak from the oven and immediately sear in the hot skillet for 2-3 minutes per side without moving it to build a crust. In the last 30 seconds, add a dollop of garlic herb butter on top to melt and infuse flavor.
  6. Transfer the steak to a cutting board and let rest for at least 5 minutes to allow juices to redistribute. Slice against the grain and spoon extra garlic herb butter over the top before serving.

Notes

Pat the steak dry before seasoning to ensure a good crust. Use a digital instant-read thermometer for precise doneness. Rest the steak after searing to keep it juicy. Butter can be prepared ahead and brought to room temperature before use. Avoid nonstick pans for searing as they can’t tolerate high heat.

Nutrition

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

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