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Perfect Reverse-Seared Ribeye Steaks with Herb Garlic Butter

reverse-seared ribeye steak - featured image
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A reliable and simple method to achieve juicy, tender ribeye steaks with a flavorful herb garlic butter finish using the reverse sear technique.

Ingredients

Scale
  • 2 thick-cut ribeye steaks, about 1.5 to 2 inches thick
  • Kosher salt or sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, finely minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon olive oil
  • Optional: splash of lemon juice or pinch of smoked paprika

Instructions

  1. Preheat your oven or set up your grill for indirect heat at 225°F (110°C).
  2. Pat the ribeye steaks dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper.
  3. Place the steaks on a wire rack over a baking sheet to allow air circulation and even cooking. Insert a meat thermometer into the thickest part of one steak.
  4. Cook the steaks in the oven or on the grill indirectly until they reach an internal temperature of 115°F (46°C) for medium rare, about 30-40 minutes. Start checking around 25 minutes.
  5. While the steaks cook, prepare the herb garlic butter by combining softened unsalted butter, minced garlic, chopped rosemary, and thyme in a small bowl. Mix until fluffy and combined. Set aside or refrigerate until ready.
  6. Once the steaks reach the target temperature, remove them and let rest while heating a cast iron skillet or heavy-bottomed pan over high heat.
  7. Add olive oil to the hot skillet and wait until shimmering but not smoking.
  8. Sear the steaks for about 1-2 minutes per side until a deep golden crust forms. Sear the edges for about 30 seconds each.
  9. Remove the steaks from the pan and immediately top each with a generous dollop of the herb garlic butter to melt.
  10. Let the steaks rest for 5-10 minutes before slicing against the grain and serving.

Notes

Patience is key for the slow cook phase to ensure juicy steak. Use a good meat thermometer to avoid overcooking. Keep garlic butter cold until after searing to prevent burning. Rest steaks before slicing to retain juices. For dairy-free, substitute butter with plant-based spread or ghee. Thinner steaks under 1 inch are not recommended for reverse searing.

Nutrition

Keywords: reverse sear, ribeye steak, herb garlic butter, steak recipe, juicy steak, tender steak, grilling, cast iron skillet

Find it online: https://sunnysavory.com/perfect-reverse-seared-ribeye-steaks-with-herb-garlic-butter-recipe-for-juicy-tender-results/