Reverse-Seared Thick-Cut Ribeye Steak with CowBoy Butter Recipe
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Rest Time: 10 minutes
Serves: 2
The Ultimate Thick-Cut Ribeye Steak Recipe
When you're investing in a premium thick-cut ribeye, you want a cooking method that delivers a perfect crust and a juicy, evenly cooked centre. That's exactly why reverse searing has become the preferred technique for steak enthusiasts.
Our Thick-Cut 100% Grass-Fed, Grass-Finished Ribeye is cut between 1.5 and 2 inches thick, making it the perfect candidate for reverse searing. The gentle oven cooking allows the steak to warm evenly before finishing with a sizzling sear that creates a steakhouse-quality crust.
Ingredients
- 1 ButcherBox.ca Thick-Cut Grass-Fed Ribeye Steak (10–12 oz)
- 1 tbsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 Tbsp ButcherBox.ca beef tallow
- 3 Tbsp ButcherBox.ca CowBoy Butter
Instructions
Step 1: Prepare the Steak
Remove the ribeye from the refrigerator 30–45 minutes before cooking.
Pat dry thoroughly with paper towel and season generously with salt and pepper on all sides.
Step 2: Slow Roast
Preheat your oven to 250°F (120°C).
Place the steak on a wire rack set over a baking sheet.
Cook until the internal temperature reaches:
- 115°F for rare
- 120°F for medium-rare
- 125°F for medium
This typically takes 35–50 minutes depending on thickness.
Step 3: Rest
Remove the steak from the oven and let it rest while heating your skillet.
Step 4: Sear
Heat a cast-iron skillet over high heat until very hot.
Add beef tallow.
Sear the steak for 60–90 seconds per side until a deep golden-brown crust forms.
Step 5: Baste with CowBoy Butter
Step 6: Final Rest
Transfer to a cutting board and rest for 10 minutes.
Slice against the grain and serve immediately.
Internal Temperature Guide
|
Doneness |
Pull from Oven |
Final Temperature |
|
Rare |
115°F |
120–125°F |
|
Medium-Rare |
120°F |
130–135°F |
|
Medium |
125°F |
140–145°F |
Why Reverse Sear Works for Thick-Cut Ribeye
Traditional high-heat cooking often leaves thick steaks overcooked on the outside before the centre reaches the desired temperature. Reverse searing solves this by slowly bringing the steak to temperature first, then creating the crust at the end.
This method is especially effective for thick-cut grass-fed ribeye because it preserves moisture while developing rich beef flavour and a beautifully caramelized exterior.
What to Serve with Ribeye Steak
Pair your ribeye with:
- Loaded Mashed Potatoes
- Roasted asparagus
- Garlic Butter Sauteed Spinach
- Caesar salad
- Crispy roasted potatoes
- Chimichurri sauce
Frequently Asked Questions
Is reverse sear best for a 2-inch ribeye?
Yes. Reverse searing is widely considered the best method for steaks thicker than 1.5 inches because it promotes even cooking from edge to edge.
Can I grill after reverse searing?
Absolutely. Instead of a skillet, finish the steak over a blazing hot grill for 1–2 minutes per side.
Should grass-fed ribeye be cooked differently?
Grass-fed beef tends to be leaner than grain-finished beef, so medium-rare is generally recommended for the best texture and flavour.
Ready to make steakhouse-quality ribeye at home? Try our Thick-Cut 100% Grass-Fed, Grass-Finished Ribeye Steak, expertly raised on pasture without antibiotics, hormones, or steroids and individually vacuum sealed for freshness.
