Reverse-Seared Beef Ribeye with Herb-Garlic Compound Butter

A sophisticated, professional-grade technique for achieving edge-to-edge medium-rare perfection in a thick-cut steak, finished with a flavorful herb-garlic butter for a restaurant-quality sear.

Prep: 15 min · Cook: 50 min · Yield: 2 · Method: Oven

Ingredients

• 2 lbs beef ribeye steak, bone-in, skin-on
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 4 tbsp unsalted butter
• 2 cloves garlic
• 1 tbsp fresh parsley
• 1 tsp fresh thyme
• 1 tbsp avocado oil

Cooking instructions

1. Preheat your oven to 225°F. Pat the steaks dry with paper towels to ensure a better sear later. — 225°F
2. Season the steaks evenly on all sides with kosher salt and black pepper. Place on a wire rack set over a rimmed baking sheet. — 225°F
3. Roast the steaks in the center of the oven until an instant-read thermometer inserted into the thickest part reads about 135°F (57°C). They will finish cooking during the high-heat sear; verify a final internal temperature of at least 145°F (63°C). (about 40 min) — 225°F
4. While the beef roasts, combine the softened butter, minced garlic, finely chopped parsley, and chopped thyme in a small bowl. Set aside at room temperature.
5. Remove the steaks from the oven and let them rest on the rack for 10 minutes. This redistribution of juices is critical for a tender steak. (about 10 min)
6. Heat the avocado oil in a large cast-iron skillet over high heat until it just begins to smoke. Sear the steaks for about 60 seconds per side, including the fat cap, until deeply browned. Verify the thickest part reaches at least 145°F (63°C), then rest for at least 3 minutes before slicing. (about 3 min) — High heat
7. Add the herb-garlic butter to the skillet during the final 30 seconds of searing, spooning the melting, foaming butter over the steaks continuously. (about 1 min)
8. Transfer the steaks to a cutting board, spoon any remaining butter from the pan over the meat, and let rest for 5 minutes before slicing against the grain. (about 5 min)