Print

Perfect Reverse-Seared Ribeye Recipe with Easy Herb Butter Sauce

reverse-seared ribeye - featured image
Print Recipe

This recipe features a foolproof reverse-seared ribeye steak finished with a flavorful compound herb butter, delivering a juicy, tender interior and a perfectly caramelized crust.

Ingredients

Scale
  • 1 thick-cut ribeye steak (1.5 to 2 inches thick, 12–16 ounces / 340–450 grams)
  • Kosher salt or sea salt, for seasoning
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (about 60 grams), softened
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon lemon zest (optional)
  • 1 tablespoon olive oil or high-smoke-point oil, for searing

Instructions

  1. Bring the steak to room temperature about 30-45 minutes before cooking to ensure even cooking.
  2. Preheat oven to 250°F (120°C) for slow cooking.
  3. Pat the ribeye dry with paper towels, then season generously with kosher salt on all sides. Place on a wire rack set over a baking sheet.
  4. Insert a meat thermometer probe if available and bake the steak in the oven until the internal temperature reaches about 115°F (46°C) for medium-rare, approximately 30-45 minutes depending on thickness.
  5. While the steak cooks, combine softened butter, chopped parsley, thyme, garlic, and lemon zest in a bowl. Mix well and chill until firm.
  6. Heat a cast iron skillet with olive oil over high heat until shimmering and just smoking.
  7. Sear the steak in the hot pan for 1-2 minutes per side, including edges, until a deep brown crust forms. Sprinkle freshly ground black pepper during searing.
  8. Transfer the steak to a plate and let it rest for 5-10 minutes to allow juices to redistribute.
  9. Top the warm steak with a generous dollop of compound herb butter so it melts luxuriously.
  10. Slice the steak against the grain and serve immediately.

Notes

Use a meat thermometer to avoid over- or undercooking. Pat the steak dry twice for the best crust. Rest the steak after searing to keep it juicy. Keep the pan hot but not smoking excessively to prevent burning the butter. Compound herb butter can be made ahead and refrigerated.

Nutrition

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

Find it online: https://sofiaspice.com/perfect-reverse-seared-ribeye-recipe-with-easy-herb-butter-sauce/