Perfect Reverse Sear Ribeye Steak Recipe with Easy Herb Butter Sauce

“Hold on, you’re telling me we’re not searing the steak first?” That was my friend’s skeptical reaction when I casually suggested trying the reverse sear method for ribeye. Honestly, I was a bit skeptical too at first. I mean, who doesn’t love that satisfying sizzle right off the bat? But after a few experiments (and a couple of slightly overcooked steaks), I found that this technique makes for the juiciest, most evenly cooked ribeye you can imagine. There’s something almost meditative about slowly roasting the steak in the oven before finishing it off with a quick, flavorful sear.

One evening, after a long day where the grill was just too much effort, I decided to give this method a shot. The kitchen filled with the enticing aroma of the steak gently cooking, and I whipped up a simple herb butter that melted perfectly over the finished cut. It was a quiet moment—no frantic flipping or smoke alarms, just delicious anticipation.

That night, everyone at the table asked for seconds and the recipe quietly became a staple in my home cooking. This perfect reverse sear ribeye steak with herb butter isn’t just a recipe; it’s that reliable, impressive dish that honestly makes you feel like you’ve got your steak game on point. You know, the kind of meal where you pause after the first bite and just appreciate how right everything is.

Why You’ll Love This Recipe

After testing this perfect reverse sear ribeye steak recipe more times than I can count, it’s clear why it’s become a favorite for busy weeknights and special dinners alike. Here’s what makes it stand out:

• Quick & Easy: The slow oven cook takes the pressure off, and the searing step is just a few minutes, perfect when you want something delicious without a grilling marathon.
• Simple Ingredients: No need for fancy marinades or hard-to-find spices—just quality ribeye, butter, fresh herbs, and salt and pepper. Trust me, the flavor does all the heavy lifting.
• Perfect for Dinner Parties: This method produces consistent results that impress guests without the stress of overcooking or uneven doneness.
• Crowd-Pleaser: Whether you’re feeding steak lovers or folks who usually shy away from red meat, the tender, juicy texture wins them over every time.
• Unbelievably Delicious: The herb butter adds a fresh, aromatic finish that makes the steak sing—there’s a reason people ask for this recipe again.

Unlike the traditional sear-first approach, this recipe gently cooks the steak throughout before creating a flavorful crust. It’s a technique that balances tenderness and that crave-worthy charred exterior perfectly. Plus, the herb butter isn’t just a garnish—it’s a simple sauce that melts into every bite, making the experience richer and more memorable.

Honestly, it’s the kind of recipe that’s both a treat and totally doable, whether you’re cooking for one or a crowd. And if you’re someone who loves a good brunch, pairing this steak with a side of eggs benedict or a fresh salad can elevate your meal without added stress.

What Ingredients You Will Need

This perfect reverse sear ribeye steak recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the fresh herbs add that vibrant touch that makes all the difference.

• Ribeye steak: 1 to 1.5 inches thick (about 12-16 oz or 340-450g) – Look for well-marbled cuts for the best flavor and tenderness.
• Salt: Kosher salt or sea salt (for seasoning) – coarse salt works best for a nice crust.
• Freshly ground black pepper: Adds essential seasoning and heat.
• Unsalted butter: 4 tablespoons (about 60g), softened – I prefer Kerrygold for its creamy texture and taste.
• Fresh herbs: 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, and 1 tablespoon chopped parsley – these bring the herb butter to life.
• Garlic: 2 cloves, minced – adds aromatic depth to the butter.
• Olive oil: 1 tablespoon for searing – use a high smoke point oil like avocado or grape seed if preferred.

If you want to customize, you can swap the herbs for whatever you have on hand—basil or oregano work nicely, too. And if butter isn’t your thing, try a plant-based margarine or coconut oil for a dairy-free version.

Equipment Needed

• Oven-safe wire rack: Essential for even cooking in the oven. I use a simple stainless steel rack set inside a rimmed baking sheet.
• Rimmed baking sheet: To catch drips and allow air circulation.
• Cast iron skillet or heavy-bottomed pan: Perfect for that final sear. Cast iron holds heat well and creates the best crust.
• Tongs: To flip the steak without piercing it (keeps juices in).
• Instant-read meat thermometer: A must-have for checking doneness accurately.
• Small mixing bowl and spoon: For making the herb butter.

If you don’t have a wire rack, you can place the steak directly on the baking sheet, but I’ve found the rack helps prevent soggy spots. For budget-friendly searing, a stainless steel pan works fine—just preheat it well.

Preparation Method

1. Preheat your oven to 275°F (135°C). This low temperature ensures gentle, even cooking. It usually takes about 10 minutes to reach temperature.
2. Pat the ribeye steak dry with paper towels. This step is key to getting a good sear later. Season generously with kosher salt and freshly ground black pepper on both sides.
3. Place the steak on the wire rack set inside the baking sheet. Put it in the oven and cook until the internal temperature reaches about 115°F (46°C) for medium-rare—this usually takes 20 to 30 minutes depending on thickness.
4. While the steak cooks, prepare the herb butter. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, and parsley. Mix well and set aside at room temperature.
5. Once the steak reaches the target temperature, remove it from the oven. Let it rest for 5 minutes. (This pause helps the juices redistribute.)
6. Heat your cast iron skillet over high heat. Add olive oil and wait until it’s shimmering but not smoking—about 2 minutes.
7. Sear the ribeye for about 1-2 minutes per side. You want a deep brown crust without overcooking inside. Use tongs to hold the steak and quickly sear the edges too.
8. Remove the steak from the pan and place it on a plate. Immediately top with a generous dollop of the herb butter—watch it melt luxuriously over the warm meat.
9. Let it rest for another 5 minutes before slicing. This final rest locks in all those delicious juices.

Pro tip: Use the instant-read thermometer to check doneness at every stage. It’s better than guessing and avoids the dreaded overcooked steak. The gentle oven step makes it much easier to nail medium-rare every time.

Cooking Tips & Techniques

The reverse sear technique relies on patience and attention to detail. Here are some nuggets I’ve learned that make this recipe foolproof:

• Don’t skip drying the steak. Moisture on the surface steams the meat and prevents a good crust. Pat it dry thoroughly before seasoning.
• Use a meat thermometer. I can’t stress this enough. The oven phase is gentle but unpredictable without a read on the internal temp.
• Resting matters. Rest the steak twice—once after the oven and again after searing. This double rest keeps the juices locked in and the texture tender.
• High heat for searing. Your pan should be smoking hot before the steak hits it. This quick blast caramelizes the surface without cooking the inside further.
• Herb butter magic. Adding the butter right after searing lets it melt perfectly into the steak’s crust, infusing every bite with fresh herb aroma.

One time, I got impatient and seared the steak too early, and the insides were way underdone—lesson learned. Now, I always trust the thermometer and take my time. Also, if you want a bit more smoky flavor, this method pairs beautifully with a side like honey lemon glazed salmon cooked on the grill or stove.

Variations & Adaptations

This perfect reverse sear ribeye steak recipe is super flexible, letting you tweak it to fit your tastes or dietary needs:

• Herb Butter Variations: Swap rosemary and thyme for tarragon and chives for a French twist, or add a pinch of smoked paprika for a subtle smoky kick.
• Dietary Adaptations: For a dairy-free version, use vegan butter or a drizzle of high-quality olive oil infused with garlic and herbs.
• Cooking Method Alternatives: If you don’t have an oven, you can slowly cook the steak in a sous vide bath at 130°F (54°C) for about an hour, then sear as usual.
• Flavor Boost: Try finishing the herb butter with a squeeze of fresh lemon juice or a dash of balsamic vinegar for brightness.

Personally, I’ve tried adding a sprinkle of blue cheese into the herb butter for a bold, creamy finish that’s out of this world. It pairs beautifully with a side like creamy asparagus risotto for a dinner worthy of company.

Serving & Storage Suggestions

Serve your perfect reverse sear ribeye steak immediately after resting with a pat of herb butter melting on top. It’s best enjoyed warm, so plan your sides accordingly. I love pairing it with roasted garlic mashed potatoes or a simple arugula salad dressed with lemon vinaigrette.

If you have leftovers, wrap the steak tightly in foil or plastic wrap and store it in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium-low heat with a splash of water or broth to keep it moist. Avoid microwaving if you can—it tends to dry out the steak.

Flavors actually deepen overnight, so next-day steak sandwiches with a smear of the leftover herb butter are a weekday favorite here. For longer storage, slice the steak and freeze in airtight containers for up to 2 months.

Nutritional Information & Benefits

A 12-ounce (340g) ribeye steak typically provides around 700 calories, with approximately 55g of protein and 55g of fat, including healthy monounsaturated fats. The herb butter adds a dose of antioxidants from the fresh herbs and a boost of flavor without artificial additives.

This recipe is naturally gluten-free and low-carb, making it a great fit for paleo or keto-style diets. Just be mindful of portion sizes if you’re watching fat intake.

From a wellness perspective, ribeye contains essential nutrients like iron, zinc, and vitamin B12, which support energy and immune function. The fresh herbs add vitamin C and other antioxidants, making this indulgent meal a bit more balanced.

Conclusion

This perfect reverse sear ribeye steak with herb butter has earned its spot as a go-to for those times when you want steak that’s tender, juicy, and bursting with flavor without the guesswork. I love how it transforms a simple piece of meat into something special, all while feeling approachable enough for weeknight cooking.

Feel free to make it your own—swap herbs, tweak the butter, or try different sides. It’s a recipe that welcomes creativity and rewards patience. If you’ve tried this method, I’d love to hear how it worked for you or what variations you’ve come up with.

Sharing this recipe is like sharing a little secret for steak success, so don’t hesitate to pass it along or revisit it whenever you need a meal that hits just right.

Frequently Asked Questions

What is the reverse sear method for steak?

The reverse sear involves cooking the steak slowly at a low temperature first (usually in the oven) and then finishing it with a hot sear in a pan or on a grill. This gives even doneness with a crispy crust.

How do I know when the ribeye is done?

Use an instant-read meat thermometer to check the internal temperature. For medium-rare, aim for about 130-135°F (54-57°C) after searing.

Can I use this method for other cuts of steak?

Yes! It works well for thick cuts like strip steak, filet mignon, or even thicker cuts of sirloin.

What if I don’t have fresh herbs for the butter?

You can substitute dried herbs (use about one-third the amount) or skip them altogether and just use garlic butter for flavor.

Is it necessary to rest the steak twice?

Resting after the oven and after searing helps juices redistribute and keeps the steak tender and juicy—so yes, it’s highly recommended!

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