Ingredients
Equipment
Method
- Remove the ribeye steaks from the refrigerator and let them rest at room temperature for 30–40 minutes. Pat them dry thoroughly with paper towels to remove surface moisture, which helps achieve a better sear. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to help the seasoning adhere. Allow the steaks to rest uncovered while you preheat your skillet.
- For a reverse sear, preheat the oven to 275°F (135°C) and place a wire rack over a baking sheet. For a direct pan-sear, heat a cast-iron or carbon steel skillet over medium-high heat for 4–5 minutes until very hot—about 500°F (260°C). Add the oil and swirl to coat the pan evenly.
- For reverse sear, bake steaks on the wire rack until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare (15–20 minutes). Then sear in a hot skillet for 1–2 minutes per side. For direct sear, place steaks in the hot skillet and cook undisturbed for 3–4 minutes per side until a deep brown crust forms.
- Reduce heat to medium, add butter, smashed garlic, and herb sprigs to the pan. Once the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the foaming butter for 1–2 minutes, coating them evenly for extra flavor and tenderness.
- Use an instant-read thermometer to check doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. Remove steaks from the pan, tent loosely with foil, and let rest for 8–10 minutes to allow juices to redistribute.
- Slice the steak against the grain into ½-inch thick pieces. Serve immediately, spooning any remaining herb butter from the pan over the top. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition
Calories: 590 | Protein: 55 | Fat: 42
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth to retain moisture. Do not microwave. For longer storage, freeze for up to 3 months—thaw in the refrigerator overnight.
MAKE AHEAD: Steaks can be dry-brined (salted) up to 24 hours in advance and refrigerated. Bring to room temperature before cooking.
SUBSTITUTIONS: Use ghee instead of butter for higher smoke point. Substitute rosemary for thyme if preferred. For a dairy-free version, use olive oil instead of butter.
PRO TIPS: Always rest the steak before and after cooking. Use a cast-iron pan for best sear. Never cut into the steak to check doneness—use a thermometer instead.
SERVING SUGGESTIONS: Serve with garlic mashed potatoes, grilled asparagus, or a watercress salad. Top with blue cheese or chimichurri for bold flavor variations.
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