Reverse-Sear Ribeye with Crispy Herb Butter

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Achieve the 'best' steak experience with a perfectly even cook and a golden crust, elevated by a herb butter that melts into every bite. This American-inspired beef recipe, ready in about 70 minutes, pairs bone-in ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 820 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb, 1.5-inch thick bone-in ribeye steak
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 1 tbsp, finely chopped fresh thyme
• 1 tsp, finely chopped fresh rosemary
• 2 cloves, minced garlic
• 2 tbsp avocado oil

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Instructions

1. Step 1: Pat the 1.5 lb ribeye steak dry with paper towels. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing to adhere.
2. Step 2: Preheat oven to 250°F. Place steak on a wire rack set over a baking sheet and roast for 45 minutes until internal temperature reaches 115°F (use a meat thermometer).
3. Step 3: While steak rests, heat 2 tbsp avocado oil in a heavy skillet over high heat until shimmering. Add the 1.5 lb ribeye and sear for 2 minutes per side until deep golden brown, pressing gently to maximize crust.
4. Step 4: Remove steak from skillet and let rest on a cutting board for 10 minutes. Meanwhile, melt 3 tbsp unsalted butter in the same skillet over medium-low heat, add 1 tbsp chopped thyme, 1 tsp chopped rosemary, and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
5. Step 5: Drizzle the hot herb butter over the rested steak just before serving, slicing against the grain.