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

reverse sear bone-in ribeye steak - featured image
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This recipe uses the reverse sear method to achieve a perfectly cooked bone-in ribeye steak topped with a rich and tangy blue cheese herb butter, delivering restaurant-quality results at home.

Ingredients

  • Bone-in ribeye steak (1.5 to 2 inches thick, about 16-20 oz / 450-570 g)
  • Salt (kosher or sea salt), for seasoning
  • Freshly ground black pepper
  • Unsalted butter (4 tbsp / 60 g, softened)
  • Blue cheese (2 oz / 60 g, crumbled)
  • Fresh herbs (2 tbsp total; parsley, thyme, chives, finely chopped)
  • Garlic (1 small clove, minced)
  • Olive oil (1 tbsp / 15 ml)
  • Optional: smoked paprika or cayenne pepper (a pinch)
  • Optional: lemon zest (a small amount)

Instructions

  1. Remove the ribeye from the fridge about 30 minutes before cooking to reach room temperature.
  2. Pat the steak dry with paper towels, then coat both sides generously with kosher salt and freshly ground black pepper.
  3. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet to allow air circulation around the steak.
  4. Place the steak on the rack and insert a meat thermometer probe into the thickest part. Bake until the internal temperature reaches about 115°F (46°C) for rare or 125°F (52°C) for medium-rare, usually 25 to 40 minutes depending on thickness.
  5. While the steak roasts, mix softened butter, crumbled blue cheese, minced garlic, chopped herbs, and a pinch of smoked paprika or lemon zest in a bowl. Chill until ready.
  6. Heat a cast-iron skillet over high heat with 1 tablespoon of olive oil until shimmering and just smoking.
  7. Sear the steak in the hot pan, pressing slightly for full contact. Sear about 2 minutes per side until a deep brown crust forms. Also sear the edges briefly.
  8. Transfer the steak to a plate and top with a generous dollop of the blue cheese herb butter. Let it rest for 5-10 minutes to redistribute juices and melt the butter.

Notes

If you don’t have a wire rack, place the steak directly on a foil-lined baking sheet but air circulation is best for even cooking. Use a reliable meat thermometer to avoid overcooking. Resting the steak after searing is crucial for juicy results. For dairy-free, use vegan butter and omit blue cheese. Variations include swapping blue cheese for goat cheese or aged cheddar, or adding Worcestershire sauce to the butter for umami.

Nutrition

Keywords: reverse sear, ribeye steak, blue cheese butter, steak recipe, cast iron skillet, herb butter, steak dinner

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