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Perfect Reverse Sear Bone-In Ribeye Steak Recipe with Garlic Herb Butter

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A simple yet impressive recipe for a juicy, flavorful bone-in ribeye steak cooked using the reverse sear method and topped with melting garlic herb butter.

Ingredients

Scale
  • 1 bone-in ribeye steak, 1.5 to 2 inches thick, 16 to 20 ounces
  • Kosher or sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 cloves garlic, finely minced or grated
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil (or high smoke point oil like avocado or refined olive oil)

Instructions

  1. Preheat the oven to 275°F (135°C).
  2. Pat the ribeye dry with paper towels to remove excess moisture. Season generously with kosher salt and freshly cracked black pepper on all sides. Let rest at room temperature for about 30 minutes.
  3. Place a wire rack on a rimmed baking sheet and lay the steak on the rack to allow air circulation.
  4. Insert an instant-read thermometer into the thickest part of the steak. Roast in the oven until the internal temperature reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare, about 20-30 minutes. Check temperature every 5 minutes after 20 minutes.
  5. While the steak is in the oven, combine softened butter, minced garlic, chopped parsley, thyme, and rosemary in a small bowl. Mix well and set aside.
  6. Heat a cast iron skillet over high heat with 1 tablespoon olive oil until it just starts to smoke.
  7. Sear the steak in the hot skillet for 1.5-2 minutes on each side until a deep brown crust forms. Sear the edges, especially around the bone, using tongs.
  8. Remove the steak to a cutting board. While still hot, spread the garlic herb butter over the top so it melts into the meat. Let the steak rest for 5-10 minutes before slicing.
  9. Slice against the grain and spoon any melted butter from the board over the steak. Serve immediately.

Notes

Use a thermometer for precise doneness. Pat steak dry before seasoning for a better crust. Rest steak after searing to lock in juices. For dairy-free, substitute butter with vegan margarine or olive oil herb drizzle. Bone-in ribeye adds extra flavor but boneless can be used with adjusted cooking times.

Nutrition

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

Find it online: https://fizzlefork.com/perfect-reverse-sear-bone-in-ribeye-steak-recipe-with-garlic-herb-butter-easy-steps/