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Perfect Cast Iron Reverse Sear Ribeye Steak Recipe with Herb Butter Easy and Juicy

cast iron reverse sear ribeye steak - featured image
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This recipe uses the reverse sear method to cook a ribeye steak low and slow in the oven, then finishes with a high-heat sear in a cast iron skillet for a juicy, tender steak with a perfect crust, topped with flavorful herb butter.

Ingredients

Scale
  • 1 thick cut ribeye steak (1.5 to 2 inches thick, roughly 12–16 oz / 340–450 g)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (extra virgin preferred)
  • Optional: smoked paprika or chili flakes
  • Optional: sea salt flakes for finishing

Instructions

  1. Preheat your oven to 275°F (135°C). Let the steak sit out at room temperature for about 30 minutes before cooking.
  2. Season the ribeye generously on all sides with coarse kosher salt and freshly ground black pepper.
  3. Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
  4. Insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reaches 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium, about 20-30 minutes.
  5. While the steak cooks, prepare the herb butter by mixing softened unsalted butter, minced garlic, chopped rosemary, and thyme in a small bowl. Set aside.
  6. Heat a cast iron skillet over high heat and add olive oil. Heat until shimmering hot.
  7. Remove the steak from the oven and transfer it to the hot skillet. Sear for 1-2 minutes per side until a deep brown crust forms, including the edges.
  8. Remove the steak from the skillet and place on a cutting board. Spoon the herb butter on top and let rest for 5-10 minutes.
  9. Slice the steak against the grain and serve immediately with any leftover herb butter drizzled on top.

Notes

Use a meat thermometer to avoid overcooking. Pat steak dry before seasoning. Use high smoke point oil for searing. Let steak rest after searing for best juiciness. Maintain cast iron skillet by wiping with oil after use. For dairy-free, substitute butter with vegan butter or ghee. If fresh herbs unavailable, use dried herbs at half the quantity.

Nutrition

Keywords: ribeye steak, reverse sear, cast iron skillet, herb butter, steak recipe, juicy steak, easy steak recipe

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