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Reverse Sear Ribeye Steak Recipe Perfectly Juicy with Garlic Herb Butter

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This reverse sear ribeye steak recipe delivers steakhouse-quality results at home with a juicy, tender ribeye finished with a rich garlic herb butter. The reverse sear method ensures a perfect crust and even doneness every time.

Ingredients

Scale
  • 1 ribeye steak (1.5–2 inches thick, bone-in or boneless, about 16 oz)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 1/2 teaspoon lemon zest
  • Pinch flaky sea salt (optional, for finishing)
  • 1 tablespoon olive oil (optional, for brushing steak)
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon chives, chopped (optional)

Instructions

  1. Remove the ribeye steak from the fridge 45-60 minutes before cooking and let it come to room temperature. Pat dry with paper towels.
  2. Season both sides of the steak generously with kosher salt and cracked black pepper. Add smoked paprika or garlic powder if desired.
  3. Preheat oven to 250°F (120°C). Place a wire rack over a baking sheet.
  4. Place the steak on the wire rack and bake for 25–35 minutes, until the internal temperature reaches your desired doneness (Rare: 120°F, Medium-rare: 125°F, Medium: 130°F). Use an instant-read thermometer.
  5. While the steak cooks, mix together softened butter, minced garlic, parsley, thyme, rosemary, and lemon zest in a small bowl. Season with a pinch of flaky sea salt. Adjust herbs to taste.
  6. Remove steak from the oven and let it rest for 10 minutes.
  7. Heat a cast iron skillet over high heat until smoking hot. Add a drizzle of olive oil if desired.
  8. Sear the rested steak for 1-2 minutes per side, pressing gently for full contact. Flip with tongs.
  9. During the last minute of searing, add a dollop of garlic herb butter to the skillet and spoon melted butter over the steak.
  10. Transfer steak to a cutting board and let it rest another 5 minutes. Slice against the grain and top with extra garlic herb butter. Sprinkle with flaky salt if desired.

Notes

Letting the steak rest before and after searing is crucial for juiciness. Use an instant-read thermometer for perfect doneness. Pat steak dry for best crust. Garlic herb butter can be made ahead and frozen. For dairy-free, use plant-based butter and olive oil. This method works for other cuts like strip steak or filet mignon.

Nutrition

Keywords: reverse sear, ribeye steak, garlic herb butter, steakhouse, juicy steak, easy steak recipe, cast iron, oven, beef, dinner, gluten-free, keto

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