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Perfect Cast Iron Reverse-Sear Ribeye Recipe with Garlic Herb Butter for Easy Juicy Steak

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A simple and reliable reverse-sear ribeye steak recipe cooked in a cast iron skillet with garlic herb butter, delivering a juicy, tender steak with a perfect crust.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (12–16 oz or 340–450 g)
  • Kosher salt or sea salt, for seasoning generously
  • Freshly cracked black pepper, to taste
  • 3 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced or finely grated
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon olive oil (extra virgin or any neutral oil with high smoke point)
  • Optional: a squeeze of lemon juice in the butter

Instructions

  1. Preheat your oven to 275°F (135°C). Place the wire rack on a baking sheet.
  2. Pat the ribeye dry with paper towels to help the crust form later.
  3. Generously season both sides of the steak with kosher salt and freshly cracked black pepper.
  4. Place the steak on the wire rack, then into the preheated oven. Roast until the internal temperature reaches about 110°F (43°C) for medium-rare, about 20–30 minutes depending on thickness. Use an instant-read thermometer to check.
  5. While the steak is in the oven, prepare the garlic herb butter: In a small bowl, mix softened butter, minced garlic, chopped rosemary, thyme, and a pinch of salt. Set aside.
  6. Once the steak reaches temperature, heat the cast iron skillet on high. Add olive oil and let it get shimmering hot (2-3 minutes).
  7. Carefully transfer the steak to the skillet. Sear each side for about 1-2 minutes until a deep golden-brown crust forms. Sear the edges as well, holding the steak with tongs.
  8. During the last 30 seconds of searing, add the garlic herb butter to the skillet. Spoon the melted butter over the steak repeatedly to infuse flavor.
  9. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes to lock in the juices.
  10. Slice against the grain and serve immediately. Drizzle any leftover garlic butter from the pan on top.

Notes

Use a reliable instant-read thermometer for perfect doneness. Rest the steak for 5-10 minutes before slicing to retain juices. If crust is not dark enough, add 30 seconds per side during searing but watch closely to avoid burning. Avoid overcrowding the skillet to maintain a good sear. For dairy-free option, substitute butter with ghee or avocado oil infused with garlic and herbs.

Nutrition

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

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