Reverse Seared Ribeye Steaks
  • 2 large bone-in rib-eyes, at room temperature
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons avocado or canola oil
  • 4 tablespoons butter
  • Optional: compound butter
  1. Preheat the oven to 250 degrees F.
  2. Season all sides of the steaks generously with salt and pepper.
  3. Place on wire rack-lined baking sheet.
  4. Bake until the desired internal temperature is reached.
  5. We like medium well so I cook until 135-145 degrees. This took about 1 hour and 20 mins.
  6. When almost done, heat a cast-iron skillet over medium-high heat.
  7. Add the oil, then sear the steaks on the first side for about a minute.
  8. Flip the steaks and add the butter to the skillet.
  9. Keep cooking steaks and basting with the butter as you sear all sides.
  10. Remove and let rest just a couple mins.
  11. Slice and serve with compound butter and fresh garlic, if desired.
Recipe by Hugs and Cookies XOXO at