Looking for the ultimate steakhouse experience at home? This Reverse-Seared Ribeye with Garlic Butter delivers a deeply flavorful, tender center with a perfectly crisp crust — every single time. Reverse searing is the steak-cooking method professional chefs swear by, and now it’s your secret weapon too.
Unlike traditional pan-searing, reverse-searing starts your steak low and slow in the oven to ensure even doneness from edge to edge — no gray band, no guesswork. Once it reaches the ideal internal temperature, you finish it off in a blazing-hot cast iron skillet with a sizzling spoonful of garlic herb butter that locks in flavor and creates a mouthwatering crust.
Whether you’re working with USDA Prime, grass-fed, or Wagyu, this method lets the quality of your beef shine through. All you need is a thick-cut ribeye, an oven, a cast iron pan, and 30 minutes — no fancy tools required.
This is the same technique used in fine steakhouses across Texas, and when paired with a buttery finish and simple seasoning, it’s nearly foolproof.
Why Reverse-Sear?
- Cook steak more evenly from center to crust
- Avoid overcooking and dry edges
- Achieve restaurant-quality results without sous-vide gear
- Add massive flavor through high-heat searing and garlic butter basting
Whether it’s your first ribeye or your fiftieth, this reverse-seared beauty will have you rethinking everything you knew about steak night.
Reverse-Seared Ribeye with Garlic Butter
Description
Get steakhouse-quality results at home with this reverse-seared ribeye. Slow-roasted for edge-to-edge doneness, then finished in a sizzling skillet with garlic herb butter for unbeatable flavor and crust.
Ingredients
For the Ribeye Steaks
For the Garlic Butter
Instructions
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Preheat the Oven:
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Set your oven to 250°F (120°C). Line a baking sheet with a wire rack.
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Season the Steaks:
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Pat the ribeyes dry. Generously season both sides with salt and pepper. Place on the wire rack.
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Slow Roast:
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Roast in the oven for 40–50 minutes, or until internal temp reaches 115°F (46°C) for medium-rare.
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Rest:
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Remove steaks from oven and let rest uncovered for 10 minutes. Internal temp will rise slightly.
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Make Garlic Butter:
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While the steak roasts, mix butter, garlic, herbs, lemon zest, and sea salt in a bowl. Set aside.
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Sear:
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Heat a cast-iron skillet over high heat with olive oil. Sear each side of the steak for 45–60 seconds until deeply browned and crisp. Sear edges as well.
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Butter & Serve:
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Turn off the heat, add a spoonful of garlic butter on top of each steak, and let it melt. Slice and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 17g85%
- Trans Fat 1.1g
- Cholesterol 128mg43%
- Sodium 85mg4%
- Potassium 375mg11%
- Total Carbohydrate 0.5g1%
- Protein 34g68%
- Vitamin A 720 IU
- Vitamin C 1 mg
- Calcium 45 mg
- Iron 5 mg
- Vitamin D 12 IU
- Vitamin E 1.5 IU
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 12 mg
- Vitamin B6 0.9 mg
- Folate 12 mcg
- Vitamin B12 2.4 mcg
- Biotin 5 mcg
- Pantothenic Acid 1.4 mg
- Phosphorus 370 mg
- Iodine 30 mcg
- Magnesium 34 mg
- Zinc 9 mg
- Selenium 33 mcg
- Copper 0.1 mg
- Manganese 0.02 mg
- Chromium 5 mcg
- Molybdenum 8 mcg
- Chloride 150 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a thick-cut steak (1.5–2 inches) so the center stays tender while you develop a crust.
- Letting the steak rest after roasting helps redistribute juices before searing.
- A meat thermometer is essential — aim for 115°F before searing for a perfect medium-rare.
- You can prep the garlic butter a day ahead and keep it refrigerated.
- Pair with roasted vegetables, mashed potatoes, or grilled corn for a full Texas-style plate.
