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.