Reverse-Sear Ribeye with Garlic-Herb Butter

Method

1. Pat the steaks very dry and season generously on all sides with salt and pepper. If you have time, let them sit uncovered on a rack in the fridge for 1 hour or overnight.
2. Heat the oven to 250°F (120°C). Set the steaks on a wire rack over a sheet pan and cook until an instant-read thermometer reads 115°F (46°C) for medium-rare, about 35 to 45 minutes.
3. While the steaks cook, mash the softened butter with the garlic, parsley, thyme and flaky salt. Roll in plastic wrap into a log and chill.
4. Heat a cast-iron skillet over high heat until it just begins to smoke. Add the oil and sear the steaks 60 to 90 seconds per side, pressing gently, plus 30 seconds on the fat edge.
5. Top each steak with a slice of herb butter and rest 5 minutes. Slice against the grain and serve with the pan juices.

Storage: Leftover steak keeps 3 days. Slice thin and reheat in butter over low heat, or serve cold on a salad.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.