Bone-In Ribeye with Garlic-Herb Butter

Top view of bone-in ribeye in cast iron skillet

Bone-In Ribeye with Garlic-Herb Butter

This flavorful bone-in ribeye is cooked medium-rare and perfectly tender using the easy but masterful reverse sear method. Served with a delicious, easy garlic-herb butter, this recipe is better than the restaurant! With a guide on cooking to other steak temperatures, as well.

Prep: 45

Cook: 55

Total: 1 40

Yield:4 servings

Equipment

wire baking rack
baking sheet
Food processor
Plastic wrap
Meat thermometer
Skillet
Tongs

Ingredients

For the Steaks

2 bone-in ribeyes about 1" to 1 ½" thick
salt to taste
freshly cracked black pepper to taste

For the Garlic-Herb Butter

½ cup unsalted butter softened
2 tablespoons fresh parsley roughly chopped
2 tablespoons fresh herbs of choice chopped, see Notes
1-1½ teaspoons garlic roughly chopped
2 tablespoons shallot roughly chopped
1 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly cracked black pepper to taste

Instructions

Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
While ribeyes stand, make garlic-herb compound butter. Place all ingredients in food processor and process until smooth. Spoon onto plastic wrap and roll into a log shape. Chill until firm.
Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.
For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature, so I highly recommend using an internal meat thermometer with probe here. See Notes for alternative temperatures.
Remove from oven when internal temperature reaches 120° Fahrenheit. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of garlic-herb compound butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.
Remove from skillet and serve with more garlic-herb compound butter.

Notes

For the garlic-herb butter, any fresh herbs will do. I generally use tarragon, oregano, or thyme, but use your favorite(s) here!

Alternative Temperatures

Rare | Target temperature: 120°-125°F. Remove from oven when internal temperature reaches 110°F.
Medium Rare | Target temperature: 130°-135°F. Remove from oven when internal temperature reaches 120°F.
Medium | Target temperature: 140°-145°F. Remove from oven when internal temperature reaches 130°F.
Medium Well | Target temperature: 150°-155°F. Remove from oven when internal temperature reaches 140°F.
Well Done | Target temperature: 160°-175°F. Remove from oven when internal temperature reaches 155°F.

Recipe yields 2 full ribeyes, or approximately 4 servings. Nutritional values shown reflect information for 1 serving, or half of one ribeye. Your personal serving may vary depending on the size of your ribeyes. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

Recipe By:Cheryl Malik