Reverse Sear Ribeye Steak Recipe Perfectly Juicy with Garlic Herb Butter

Let me paint you a picture—imagine the unmistakable aroma of sizzling beef, buttery garlic, and fresh herbs swirling around your kitchen as a perfectly seared ribeye steak finishes in the oven. It’s the kind of scent that stops conversations mid-sentence and pulls everyone toward the stove. The first time I tried a reverse sear ribeye steak, I was skeptical (honestly, I thought my cast iron would never forgive me for skipping the traditional sear-first method). But, after that first bite—tender, juicy, with a melt-in-your-mouth texture—I was hooked.

This reverse sear ribeye steak recipe with garlic herb butter has quickly become one of those dishes that feels like pure, nostalgic comfort. Years ago, when I was knee-high to a grasshopper, my family reserved steaks for special occasions—birthdays, anniversaries, the occasional summer cookout. I’ll never forget the look on my dad’s face the first time I served him a reverse-seared steak; he paused, closed his eyes, and just smiled (you know, that “you nailed it” smile). It was a moment where the whole room seemed to agree: this is something special.

I stumbled upon the reverse sear method on a rainy weekend, trying to recreate a steakhouse experience at home without fancy gadgets. What I wish I’d known years ago is just how easy it is to get steakhouse results with a few tricks and a hot oven. My family couldn’t stop sneaking bites off the cutting board “just to test for doneness” (I can’t blame them). Whether you’re planning a romantic dinner, a backyard barbecue, or just craving a treat after a long week, this recipe is dangerously easy, always impressive, and feels like a warm hug on your plate. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting meals. If you’re looking for the juiciest ribeye steak recipe with garlic herb butter, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it—there are tons of steak recipes out there, but this reverse sear ribeye steak recipe with garlic herb butter stands out for a bunch of reasons (and I’m not just saying that because I’m biased). After years of trial and error, a few near-disasters, and taste-testing with my crew of hungry steak critics, I can confidently say this is the method that delivers every time. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 45 minutes, making it perfect for weeknights, special occasions, or sudden steak cravings.
• Simple Ingredients: No need for a steakhouse pantry—just a ribeye, garlic, herbs, and some pantry basics. You probably have everything right now.
• Perfect for Any Occasion: Great for celebratory dinners, cozy date nights, backyard cookouts, or even impressing unexpected guests.
• Crowd-Pleaser: Always gets rave reviews from both steak aficionados and picky eaters (kids included—my little guy asked for “the fancy steak” twice last week).
• Unbelievably Delicious: The flavor and texture combo is next-level comfort food—the kind that makes you do the happy-food-dance in your kitchen.

What makes this reverse sear ribeye steak recipe different? For starters, the reverse sear technique allows the steak to cook gently and evenly, making the inside perfectly pink and tender while giving you that crave-worthy crust. The garlic herb butter melts over the top, soaking into all those nooks and crannies, adding a burst of flavor you honestly won’t find in most steakhouse versions. I use a blend of fresh herbs and real butter (no margarine here, folks!) for that rich finish.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and sigh. It’s classic comfort food, but faster, easier, and with all the satisfaction of a premium steakhouse meal. Whether you’re looking to impress without stress or just want a memorable meal, this reverse sear ribeye steak recipe with garlic herb butter is the answer you’ve been searching for.

What Ingredients You Will Need

This reverse sear ribeye steak recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture—no fuss, no fancy shopping trips. Most of these are pantry staples, and you can swap a few things as needed (I’ll share my favorite substitutions below).

• For the Steak:
  • Ribeye steak (1.5-2 inches thick, bone-in or boneless)—about 16 oz / 450 g per steak (look for well-marbled beef for best results; I love using Certified Angus or local butcher cuts)
  • Kosher salt—1 tsp / 5 g per steak (provides deep flavor and helps create a crust)
  • Freshly cracked black pepper—1/2 tsp / 2 g per steak (adds a subtle bite)
• For the Garlic Herb Butter:
  • Unsalted butter—4 tbsp / 60 g, softened (use high-quality European butter like Kerrygold for extra richness)
  • Garlic—2 cloves, finely minced (you can use roasted garlic for a sweeter flavor)
  • Fresh parsley—2 tbsp / 8 g, chopped (flat-leaf preferred; adds a pop of color and freshness)
  • Fresh thyme—1 tbsp / 3 g, chopped (or 1 tsp dried thyme)
  • Fresh rosemary—1 tsp / 1 g, finely chopped (optional, but it really brings depth)
  • Lemon zest—1/2 tsp / 1 g (brightens up the butter)
  • Flaky sea salt—pinch (for finishing, totally optional)
• Optional Add-Ins & Substitutions:
  • Olive oil—1 tbsp / 15 ml (for brushing the steak, if desired; helps with browning)
  • Smoked paprika—1/4 tsp / 1 g (for a subtle smoky note)
  • Chive—1 tbsp / 3 g, chopped (great in the butter if you love a mild onion flavor)
  • For a dairy-free option—swap the butter for plant-based butter, and use olive oil for searing
  • If you need gluten-free—no worries, this recipe is naturally gluten-free!

I recommend picking up steaks from your local butcher if you can—they always have the best marbling. For herbs, fresh is best, but dried works in a pinch. If you’re cooking for a crowd, you can double the garlic herb butter and use it for veggies or bread (trust me, leftovers won’t last long!). In summer, I sometimes swap rosemary for tarragon or add a touch of chili flakes for heat. The ingredients are flexible, but the technique is what makes this reverse sear ribeye steak recipe with garlic herb butter a winner every time.

Equipment Needed

This reverse sear ribeye steak recipe is all about keeping it simple but effective. Here’s what you’ll need (and some handy swaps if your kitchen isn’t stocked like a steakhouse):

• Cast iron skillet (my favorite—holds heat like a champ and gives you that perfect crust; if you don’t have one, use a heavy oven-safe skillet)
• Baking sheet with a wire rack (lets air circulate around the steak for even cooking; a broiler pan works too)
• Instant-read thermometer (essential for nailing your preferred doneness; I use a simple digital one, nothing fancy)
• Small mixing bowl (for making the garlic herb butter)
• Tongs (for flipping without piercing the meat—keeps juices in)
• Sharp chef’s knife (for slicing, and for prepping the garlic and herbs)
• Cutting board (I like to use a sturdy wooden one for steak)

If you don’t have a wire rack, you can place the steak directly on the baking sheet (just flip halfway through cooking). Maintenance tip: keep your cast iron skillet well-seasoned—it’ll reward you with perfect sears for years. For budget-friendly options, a basic oven thermometer and aluminum baking sheet do the trick. Honestly, I’ve made this steak on everything from fancy equipment to thrifted pans—results are always delicious.

Preparation Method

Ready for steakhouse results at home? Here’s how to make the juiciest reverse sear ribeye steak with garlic herb butter. I’ll walk you through every step, with tips and tricks I’ve learned through lots of delicious trial and error.

1. Temper the Steak: Remove the ribeye steak from the fridge 45-60 minutes before cooking. Let it come to room temperature (this helps it cook evenly). Pat dry with paper towels for better browning.
2. Season Generously: Sprinkle both sides of the steak with kosher salt (about 1 tsp / 5 g) and cracked black pepper (1/2 tsp / 2 g). For extra flavor, add a pinch of smoked paprika or garlic powder, if you like.
3. Preheat Oven: Set your oven to 250°F (120°C). Place a wire rack over a baking sheet.
4. Bake Low and Slow: Place the steak on the wire rack. Bake in the oven for 25–35 minutes, until the internal temperature reaches:
   • Rare: 120°F (49°C)
   • Medium-rare: 125°F (52°C)
   • Medium: 130°F (54°C)

   Tip: Use an instant-read thermometer and insert it into the thickest part of the steak.

5. Make Garlic Herb Butter: While the steak cooks, mix together softened butter (4 tbsp / 60 g), minced garlic, parsley, thyme, rosemary, and lemon zest in a small bowl. Season with a pinch of flaky sea salt. Taste and adjust herbs as you like.
6. Rest the Steak: Remove steak from the oven and let it rest for 10 minutes. This keeps all those juices in (don’t skip this step—I learned the hard way!).
7. Preheat Skillet: Heat your cast iron skillet over high heat. When it’s smoking hot, add a drizzle of olive oil if desired.
8. Sear for Crust: Place the rested steak in the skillet. Sear for 1-2 minutes per side, pressing gently for full contact. You’ll hear the sizzle—music to any steak lover’s ears. Flip with tongs, not a fork.
9. Baste with Butter: During the last minute of searing, add a dollop of garlic herb butter to the skillet. Spoon melted butter over the steak, letting it soak in all that flavor.
10. Rest & Serve: Transfer steak to a cutting board and let it rest another 5 minutes. Slice against the grain and top with extra garlic herb butter. Season with flaky salt if you like.

Troubleshooting: If your steak isn’t browning, make sure the skillet is super hot before searing. If you see gray spots, pat the steak dry again. For thinner steaks, reduce oven time. For a smokier flavor, try finishing with a quick broil.

Personal tip: Prep the garlic herb butter ahead and freeze in small rounds—makes dinner extra easy!

Cooking Tips & Techniques

Over the years, I’ve picked up some tricks for getting steakhouse results right at home. Here’s what makes this reverse sear ribeye steak recipe with garlic herb butter foolproof (and a few pitfalls to dodge):

• Don’t rush the rest! Letting the steak rest before and after searing keeps it juicy. I used to skip this (impatience, you know), but it always led to dry steak.
• Use a thermometer. Guessing doneness leads to heartbreak (trust me, I’ve overcooked my share). Invest in an instant-read thermometer. It’s cheap insurance.
• Pat your steak dry. Moisture is the enemy of a good crust. Always dry your steak before seasoning and searing.
• Don’t overcrowd the skillet. Sear one steak at a time for best results. Too many steaks drop the pan temperature and you’ll lose that sizzle.
• Baste with butter right at the end. This gives you the richest flavor and a glossy finish. If you add butter too early, it can burn.
• Multitask smartly. Prep the garlic herb butter while the steak’s in the oven, then clean up your workspace so you’re ready for the sear.
• For consistency, use steaks of similar thickness. If cooking multiples, match sizes so they finish together.
• Learn from mistakes. My first reverse sear steak was way too brown (pan too hot), but I learned to watch for that perfect deep golden crust, not blackened.

The beauty of this method is that it’s forgiving. Even if you miss a minute here or there, you’ll still get a juicy steak. And once you master the reverse sear, you’ll wonder why you ever did it any other way—it’s honestly a game changer.

Variations & Adaptations

This reverse sear ribeye steak recipe with garlic herb butter is versatile—here are a few ways to make it your own (and keep everyone at the table happy):

• Dairy-Free: Swap the butter for olive oil or plant-based butter. Use avocado oil for searing—it holds up well to high heat.
• Low-Carb/Keto: This steak is naturally low-carb, but you can add extra herbs and a sprinkle of Parmesan to the butter for a keto-friendly boost.
• Seasonal Twists: In summer, add fresh basil or tarragon to the herb butter. For winter, try sage and a touch of crushed juniper berries.
• Different Cuts: This method works great with strip steak, filet mignon, or even pork chops (just adjust oven time for thickness).
• Spicy Variation: Mix chili flakes or a dash of cayenne into the butter for heat. My husband loves it this way—he calls it “steak with attitude.”
• Allergen Substitutions: Omit garlic if sensitive, and use only parsley or chives in the butter for a milder flavor.

Personally, I’ve tried this with a blue cheese butter instead of garlic herb—it was outrageous! The possibilities are endless, so don’t be afraid to experiment. Whether you’re cooking for picky eaters or adventurous foodies, this reverse sear ribeye steak recipe with garlic herb butter adapts beautifully.

Serving & Storage Suggestions

For maximum wow-factor, serve your reverse sear ribeye steak hot, fresh from the skillet, with a generous dollop of garlic herb butter melting over the top. I like to plate slices on a warm platter, garnish with extra herbs, and sprinkle with flaky sea salt for crunch.

This steak pairs perfectly with roasted potatoes, sautéed green beans, or a simple mixed salad. For drinks, a bold red wine (Cabernet or Malbec) is classic, but a cold craft beer works, too. If you want to get fancy, serve with crusty bread to soak up all the buttery juices.

Storing leftovers? Cool steak to room temp, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days. To reheat, warm slices gently in a skillet over low heat with a touch of butter—don’t microwave, or you’ll lose that perfect texture. You can also freeze cooked steak for up to 2 months; just thaw overnight in the fridge before reheating.

Flavor tip: The garlic herb butter actually deepens in flavor overnight, so leftovers are fantastic (sometimes I secretly hope for extra!).

Nutritional Information & Benefits

Here’s the rundown for one serving (about 8 oz / 225 g steak + 1 tbsp / 15 g garlic herb butter):

• Calories: ~600
• Protein: 48 g
• Fat: 42 g
• Carbs: 2 g
• Sodium: 650 mg

Ribeye steak is packed with protein and iron, great for muscle repair and energy. The garlic and fresh herbs give a boost of antioxidants and flavor—no need for processed sauces. This reverse sear ribeye steak recipe is naturally gluten-free and low in carbs, making it ideal for keto or paleo diets. Be aware of dairy in the butter (can swap for plant-based if needed) and check for herb allergies.

Personally, I love how satisfying and nourishing this meal is—it keeps you full for hours and feels like a treat without the guilt.

Conclusion

If you’ve been searching for a steak recipe that truly delivers—juicy, flavorful, and just plain impressive—this reverse sear ribeye steak recipe with garlic herb butter is your answer. It’s easy enough for beginners, reliable for pros, and adaptable to just about any taste or dietary need.

Don’t be afraid to tweak the herb butter or try new side dishes. Cooking should be fun, and honestly, this method is forgiving enough for anyone to master. I love this recipe because it brings people together (and always sparks happy conversation around the table).

Give it a try, share your own twists, and let me know how it turned out in the comments below. Bookmark this for your next special dinner—you’ll be glad you did. Happy cooking, and may your kitchen be filled with the scent of steak and butter soon!

Frequently Asked Questions

How thick should my ribeye steak be for the reverse sear method?

For best results, use a ribeye steak that’s 1.5 to 2 inches (4–5 cm) thick. Thinner steaks cook too quickly and can’t develop the same juicy texture.

Can I use salted butter for the garlic herb butter?

Yes, but reduce the added salt in the butter or on the steak. Unsalted butter gives you better control over the seasoning.

Do I need a cast iron skillet for searing?

Cast iron is ideal because it holds heat well, but any heavy oven-safe skillet works. Stainless steel is a decent backup if that’s what you’ve got.

What’s the best way to store leftover steak?

Let it cool, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet for best texture.

Can I make the garlic herb butter ahead of time?

Absolutely! Make it up to a week in advance and store in the fridge. You can also freeze it in small rounds for easy portioning.

Print