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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.
Course Main Course
Cuisine American
Keyword date night, romantic, valentine's day
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 456kcal


  • Wire baking rack
  • Baking sheet
  • Food processor
  • Plastic wrap
  • Meat thermometer
  • Skillet
  • Tongs


For the Steaks

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


  • 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.
    Seasoned ribeyes on a wire rack
  • 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.
    Two seared ribeyes in a cast-iron skillet


  • 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.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 4g | Protein: 24g | Fat: 39g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 357mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1043IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 3mg | Net Carbs: 3g