Reverse-Seared Ribeye with Herb Butter

Prepare the Steak (H3)
Remove the ribeye from the refrigerator 45 minutes before cooking. Pat dry and season generously with olive oil, salt, and pepper.

Slow Roast (H3)
Preheat oven to 250°F. Place the steak on a wire rack over a baking sheet. Roast for 20-30 minutes, or until the internal temperature reaches 110°F for medium-rare.

Make the Herb Butter (H3)
In a small bowl, mix together the softened butter, garlic, rosemary, thyme, lemon zest, and sea salt. Shape into a small log and refrigerate until ready to use.

Sear to Finish (H3)
Heat a cast iron skillet over high heat. Add a touch of oil. Sear the steak for 1-2 minutes per side until a deep golden crust forms.

Rest & Serve (H3)
Remove the steak and let rest for 10 minutes. Top with herb butter, slice, and serve. Enjoy!