Pan-Seared Ribeye with Herb Butter

A thick-cut ribeye, reverse-seared to edge-to-edge perfection and finished in a ripping-hot cast iron with basted herb butter. The most rewarding steak you will ever make at home.

What You Need

• 1 bone-in ribeye steak, at least 1¼ inches thick (16–20 oz)
• Coarse sea salt and cracked black pepper
• 2 tbsp tallow or high-smoke-point oil
• 3 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme or rosemary

Method

1. Season the ribeye generously on all sides with salt and pepper 45 minutes before cooking, or the night before and leave uncovered in the fridge (dry brine).
2. Reverse sear: Place the steak on a rack over a sheet pan in a 250°F (120°C) oven. Cook until an internal thermometer reads 115°F for medium-rare (about 25–35 minutes depending on thickness).
3. Remove the steak and let it rest 10 minutes while you heat the pan.
4. Heat a cast iron skillet over the highest heat your stove will give for 5 full minutes. Add tallow — it should smoke immediately.
5. Lay the steak away from you into the pan. Sear 60–90 seconds per side without moving.
6. Add butter, garlic and herbs to the pan. Tilt the pan and baste the steak continuously with the bubbling butter for another 60 seconds.
7. Sear the fat cap by holding the steak upright on its edge with tongs for 30 seconds.
8. Rest the steak on a rack for 5 minutes. Slice against the grain and serve with the pan butter spooned over top.

Tips & Notes

• The reverse sear gives you full control over doneness before the final sear. Never go back to cooking steak the other way.
• Do not use olive oil for the initial sear — it has a low smoke point. Tallow, lard, or avocado oil are the right choices.
• Bone-in adds flavour. If using boneless, reduce oven time by 5–10 minutes.
• A resting rack instead of a cutting board keeps the crust from steaming and going soft.

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