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Perfect Dry-Aged Steakhouse Ribeye Recipe with Easy Reverse Sear Method

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This recipe uses the reverse sear method to create a tender, juicy dry-aged ribeye steak with a perfect crust, ideal for steakhouse-quality results at home.

Ingredients

  • Dry-aged ribeye steak, 16-20 oz (1.5 to 2 inches thick)
  • Coarse kosher salt
  • Freshly ground black pepper
  • High smoke point oil (grapeseed or avocado oil), 1 tablespoon
  • Unsalted butter, 2 tablespoons
  • Optional aromatics: fresh thyme or rosemary sprigs, 2 cloves garlic (lightly crushed)

Instructions

  1. Bring the steak to room temperature for about 30 minutes.
  2. Preheat oven to 275°F (135°C).
  3. Season the steak generously with coarse kosher salt on all sides.
  4. Place the steak on a wire rack over a baking sheet.
  5. Insert a meat thermometer probe into the thickest part of the steak and cook in the oven until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare, about 20-30 minutes.
  6. Remove the steak from the oven and season both sides with freshly ground black pepper.
  7. Heat a cast iron skillet over high heat until smoking hot.
  8. Add 1 tablespoon of high smoke point oil to the skillet and swirl to coat.
  9. Sear the steak for 1-2 minutes per side, including the edges, using tongs to flip.
  10. Add 2 tablespoons unsalted butter, garlic, and herbs to the skillet; tilt the pan and spoon melted butter over the steak repeatedly for about 30 seconds.
  11. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Notes

Pat steak dry before seasoning to ensure proper browning. Use a reliable meat thermometer to avoid overcooking. Rest steak for 5-10 minutes after searing to lock in juices. If dairy-free, skip butter and baste with olive oil and fresh herbs instead.

Nutrition

Keywords: dry-aged ribeye, reverse sear, steakhouse steak, ribeye recipe, easy steak recipe, cast iron steak, juicy steak, steak dinner

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