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Perfect Reverse-Seared Bone-In Ribeye with Garlic Blue Cheese Butter

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A foolproof recipe for a tender, flavorful bone-in ribeye steak cooked using the reverse sear method and topped with a luscious garlic blue cheese butter. Perfect for impressing guests or enjoying a gourmet steak at home.

Ingredients

Scale
  • 1 bone-in ribeye steak (1.5 to 2 inches thick, about 1.5 to 2 pounds), well-marbled USDA Choice or Prime
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 4 tablespoons unsalted butter, softened (Kerrygold recommended)
  • 2 ounces blue cheese, crumbled (Maytag or Roquefort recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1–2 tablespoons olive oil (extra virgin or light olive oil)
  • Optional: splash of Worcestershire sauce or pinch of smoked paprika for the butter

Instructions

  1. Bring the ribeye to room temperature by removing it from the fridge and letting it sit on the counter for about 30 minutes. Pat dry with paper towels.
  2. Preheat your oven to 250°F (120°C). Set up a wire rack on a baking sheet.
  3. Season the steak generously on both sides with kosher salt and freshly ground black pepper.
  4. Place the steak on the wire rack and roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 30-40 minutes. Start checking at 25 minutes with an instant-read thermometer.
  5. While the steak cooks, prepare the garlic blue cheese butter by mixing softened butter, crumbled blue cheese, minced garlic, and parsley in a small bowl until creamy but still chunky. Set aside or refrigerate.
  6. Heat a cast iron skillet or heavy-bottomed pan over high heat. Add olive oil and wait until it just starts to smoke.
  7. Remove the steak from the oven and immediately sear it in the hot skillet for 1.5-2 minutes per side, including edges, until a deep brown crust forms. Avoid moving the steak during searing.
  8. Transfer the steak to a cutting board and let it rest for 5-7 minutes to allow juices to redistribute.
  9. Top the steak with a generous dollop of garlic blue cheese butter while warm so it melts luxuriously. Serve immediately.

Notes

If steak isn’t browning well during searing, ensure the pan is hot enough and the steak is dry. Avoid overcrowding the pan when searing multiple steaks. Blue cheese butter can be made ahead and refrigerated. Resting the steak is essential for juicy results. For dairy-free, substitute butter and blue cheese with plant-based alternatives. Grill can be used instead of pan searing for finishing.

Nutrition

Keywords: reverse sear, ribeye steak, bone-in ribeye, garlic blue cheese butter, steak recipe, gourmet steak, easy steak recipe, pan sear, oven steak

Find it online: https://sparklechew.com/perfect-reverse-seared-bone-in-ribeye-with-garlic-blue-cheese-butter-recipe-for-easy-gourmet-steak-at-home/