Reverse-Seared Ribeye with Butter, Garlic & Rosemary (Oven + Broiler)

Name: Reverse-Seared Ribeye with Butter, Garlic & Rosemary (Oven + Broiler)
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 2
Cuisine: American
Ingredients: 2 thick-cut ribeye steaks, about 2 inches thick (about 12–16 oz each); Kosher salt; Freshly ground black pepper (optional); 1–2 tsp neutral oil (optional, helps browning); 3 tbsp unsalted butter; 2 garlic cloves, smashed; 1 sprig rosemary

Sean Hirata·1 hr 35 min·Serves 2

This is a foolproof reverse-sear for thick ribeyes using a low oven to gently warm the steak through, then a blast under the broiler for a deep crust. A quick butter baste with smashed garlic and rosemary finishes it with steakhouse aroma and shine. It’s ideal when you don’t have a grill or screaming-hot skillet—perfect for an impressive dinner with minimal gear and high payoff.

steak
reverse-sear
broiler
quick dinner
steakhouse

1 hr 35 min total · 5 min prep · 1 hr 15 min cook · 15 min rest

920 kcal · 62g protein · 1g carbs · 74g fat total

Sheet pan · Oven with broiler · Spoon (for basting)

Ingredients

•2 thick-cut ribeye steaks, about 2 inches thick (about 12–16 oz each)
•Kosher salt
•Freshly ground black pepper (optional)
•1–2 tsp neutral oil (optional, helps browning)
•3 tbsp unsalted butter
•2 garlic cloves, smashed
•1 sprig rosemary

Instructions

Reverse-sear in the oven

Heat the oven to 250°F (120°C). Set a rack in the middle of the oven. Line a sheet pan with foil for easier cleanup (optional).

Pat the ribeyes very dry with paper towels. Season generously on all sides with kosher salt (pepper now or later).

Place the steaks on the sheet pan. Roast for 55–65 minutes, checking at about 55 minutes. You’re looking for a steak that feels soft-springy when pressed and looks dull gray-brown on the outside (not raw and glossy). If it still feels very squishy/cool, roast 8–10 minutes more.

Remove from the oven and let the steaks rest 10 minutes on the pan (this helps the surface dry for better browning).

Broil for crust

Turn the broiler to HIGH and position the oven rack so the steaks will sit 4–6 inches from the broiler element.

If using, rub a very thin film of neutral oil over the steaks.

Broil until a deep crust forms: 3–4 minutes on the first side, then flip and broil 2–3 minutes more. You want deep brown with a few char freckles.

If your broiler runs very hot, start at 2½–3 minutes on the first side.

Butter-baste finish

With the steaks still on the hot sheet pan, add the butter next to them so it melts quickly. Add the smashed garlic and rosemary to the butter.

Tilt the pan slightly and spoon the melted butter over the steaks for 30–60 seconds, until the butter smells nutty-garlicky and the rosemary is fragrant. Stop if the garlic starts browning aggressively.

Rest + serve

Rest the steaks 5 minutes. Slice against the grain and spoon a little of the rosemary-garlic butter over the top.

Doneness check without a thermometer: Make a small slit in the center of one steak. Warm red = medium-rare; warm pink = medium. If the center looks red but cool/dark, broil 45 seconds per side and re-check.

Notes

Pepper can scorch under a broiler; for a cleaner crust, add pepper after broiling or after slicing. If your steaks are thinner than 2 inches, start checking in the oven around 35–45 minutes and shorten broil time. If you prefer a harder crust, let the steaks air-dry in the fridge (uncovered) for 4–24 hours after salting. Storage: refrigerate leftovers up to 3 days; rewarm gently at 250°F until just warm, then flash under broiler for 30–60 seconds per side.