If you've ever wanted to capture the magic of a steakhouse dinner right in your own kitchen, this Reverse-Seared Ribeye with Truffle Butter is your golden ticket. Rich, buttery, and perfectly cooked edge-to-edge, reverse-searing is a technique that transforms a thick-cut ribeye into a tender, juicy masterpiece with a crispy crust. The final flourish? A homemade truffle butter that melts luxuriously over the top, giving your steak a gourmet touch that’s hard to beat. Whether you're exploring steak dinner ideas for a special occasion or just looking for a new way to up your steak game, this dish is one to bookmark.
Reverse-Seared Ribeye with Truffle Butter
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine American, Western
Wire Rack + Baking Sheet To allow air circulation while the steak cooks low and slow in the oven. If you don’t have a wire rack, a foil-lined baking sheet works, though the bottom might not crisp as well.
Oven-safe meat thermometer Essential for monitoring internal temp during reverse-sear.
Cast-iron skillet Ideal for achieving a deep sear. A stainless-steel pan works too.
Tongs For flipping the steak without piercing the meat.
Small mixing bowl + spoon For mixing and shaping the truffle butter.
For the Steak
- 1 bone-in ribeye steak at least 1.5 inches thick, about 16 oz
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil like canola or avocado
For the Truffle Butter
- 4 tablespoons unsalted butter softened
- 1 teaspoon truffle oil white or black
- 1 small garlic clove finely minced
- 1 teaspoon finely chopped fresh parsley
- ½ teaspoon sea salt
Optional: pinch of lemon zest for brightness
Prep the Steak
Start by patting your ribeye dry with paper towels—moisture is the enemy of a good sear. Generously season both sides with kosher salt and black pepper. Let it sit uncovered in the fridge for at least 30 minutes, or up to 24 hours if you’re planning ahead. This dry brining process deeply flavors the meat and helps create a great crust later.
Make the Truffle Butter
While the steak is resting or cooking, whip up your truffle butter. In a small bowl, mix softened butter, truffle oil, garlic, parsley, salt, and lemon zest if using. Spoon the mixture onto plastic wrap or parchment, roll into a log, and chill until firm.
Low-and-Slow in the Oven
Preheat your oven to 250°F. Place the seasoned ribeye on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak. Cook in the oven until it reaches an internal temp of 120°F for medium-rare, which should take about 35–45 minutes depending on thickness.
If you're used to ribeye steak recipes oven-style that crank the heat from the beginning, this reverse-sear method might seem backward—but it’s the secret to a perfect doneness throughout.
Sear for the Crust
Heat your cast iron skillet over high heat until it’s smoking hot. Add a tablespoon of oil. Place the steak in the pan and sear for 1–2 minutes per side, pressing it slightly to ensure full contact with the pan. Don’t forget to sear the edges for added texture and flavor.
Remove from the skillet and let rest for 5 minutes. Top with a thick slice of truffle butter while it's still hot so it melts right into the meat.
Slice and Serve
Cut the steak against the grain into thick slices. Spoon over more melted truffle butter and any pan juices. Serve immediately for maximum flavor impact.
Pairings
A steak this rich deserves thoughtful sides and drinks to match. Try these pairings:
Side Dishes
- Garlic mashed potatoes: A classic match for ribeye steak recipes oven-finished.
- Roasted broccolini or asparagus: Adds a crisp, earthy contrast.
- Creamed spinach: A velvety, indulgent partner for the umami-packed steak.
- Grilled corn salad: Especially great if you’re serving this dish in warmer months.
Drinks
- Red wine: A bold Cabernet Sauvignon or Malbec can stand up to the richness.
- Old-fashioned or bourbon neat: For those who prefer spirits with their steak.
- Sparkling water with lemon: A light palate cleanser between bites.
For a full meal experience, finish with a dark chocolate mousse or a berry tart.
FAQs
1. Can I use boneless ribeye for this recipe?
Yes! Boneless ribeye works beautifully here. While bone-in can offer a slightly richer flavor and more even cooking, boneless ribeye still delivers excellent results and may be easier to handle in smaller skillets.
2. What if I don’t have truffle oil?
No worries. You can skip it entirely or use compound butter made with roasted garlic, rosemary, or even blue cheese. Truffle adds depth, but it’s not essential to the dish’s success.
3. Is this method suitable for other cuts like filet mignon?
Absolutely. Reverse-searing is ideal for thick cuts, and filet mignon recipes often benefit from the same technique. Just adjust the timing slightly for the smaller size and lower fat content.
4. What are some leftover steak recipes for the next day?
If you’ve got leftover slices, try a steak sandwich with arugula and horseradish mayo, or dice it up for a hash with potatoes and onions. These are some of the easiest leftover steak recipes that don’t compromise on flavor.
5. Can I cook this steak in the crockpot?
Reverse-searing doesn’t work with a crockpot, but there are many crockpot ribeye steak recipes out there if you're aiming for tender, slow-cooked beef. Those recipes focus more on braising and stewing than searing and crust-building.
