Reverse-Seared Garlic Butter Ribeye Steak

Remove the ribeye steaks from the refrigerator about 30 minutes before cooking. Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Preheat your oven to 250°F. Place the steaks on a wire rack over a baking sheet and cook until the internal temperature reaches about 120°F for medium-rare, approximately 30–40 minutes depending on thickness.

Place a cast iron skillet over high heat and allow it to become very hot. Add olive oil and carefully place the steaks into the skillet. Sear each side for about 60–90 seconds until a deep golden-brown crust forms. Sear the edges briefly as well to create an even crust around the steak.

Reduce the heat slightly and add butter, smashed garlic cloves, and rosemary to the skillet. Once the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the garlic rosemary butter for 1–2 minutes. This step adds rich flavor and helps create a beautiful finishing layer.

Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing. Slice against the grain and serve with extra garlic butter from the skillet spooned over the top.