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Perfect Reverse Seared Ribeye Steak Recipe with Easy Herb Butter

reverse seared ribeye steak - featured image
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This recipe delivers a juicy, tender ribeye steak with a perfectly crisp crust using the reverse sear method, complemented by a flavorful compound herb butter made with fresh rosemary, thyme, garlic, and lemon zest.

Ingredients

Scale
  • 1 thick-cut ribeye steak, 1.5 to 2 inches thick (12 to 16 oz / 340 to 450 g)
  • Salt, generously for seasoning
  • Freshly ground black pepper, generously for seasoning
  • 4 tablespoons unsalted butter (about 60 g), softened
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 clove garlic, minced
  • Lemon zest from ½ a lemon
  • 1 tablespoon olive oil or another high smoke point oil (avocado, canola, grapeseed) for searing

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat the ribeye steak dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
  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 about 110°F (43°C) for medium-rare, approximately 20-30 minutes.
  5. While the steak roasts, combine softened butter, chopped rosemary, thyme, minced garlic, and lemon zest in a bowl. Mix thoroughly, shape into a log using plastic wrap, and chill in the fridge.
  6. Heat a cast-iron skillet over high heat and add 1 tablespoon of olive oil. Let it get shimmering hot.
  7. Sear the steak in the hot skillet for 1-2 minutes per side until a deep brown crust forms. Also sear the edges by holding the steak with tongs.
  8. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
  9. Slice the steak against the grain and top with slices of the chilled compound herb butter. Serve immediately.

Notes

Use a digital probe thermometer for best results. Avoid overcrowding the pan when searing to maintain a perfect crust. Let the compound herb butter chill to firm up before slicing. For dairy-free, substitute butter with plant-based spread. Rest steak after searing to keep it juicy. If steak is extra thick, consider finishing in the oven after searing.

Nutrition

Keywords: reverse sear, ribeye steak, herb butter, steak recipe, easy steak, compound butter, cast iron skillet, steakhouse quality

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