Reverse-Seared Ribeye Brushed with Steakhouse Olive Oil Blend

This reverse-seared ribeye leans into pure steakhouse comfort: slow-roasted for an even edge-to-edge finish, then seared hard and brushed with Steakhouse Infused Olive Oil Blend for a rich, savory finish that feels right at home on a special dinner table.

Garden Infuzions

Reverse-Seared Ribeye Brushed with Steakhouse Olive Oil Blend

A deeply savory ribeye with a slow, even roast and a hot sear, finished with Steakhouse Infused Olive Oil Blend for bold, steakhouse-style flavor in every bite.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2 steaks

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 ribeye steaks 1 1/2 inches thick, about 12 ounces each
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 teaspoons Steakhouse Infused Olive Oil Blend
• 1 tablespoon plain olive oil
• 2 cloves garlic smashed
• 2 sprigs fresh thyme
• Flaky salt for finishing

Equipment

• 1 Rimmed baking sheet for oven roasting
• 1 wire rack set over baking sheet
• 1 Cast Iron Skillet for the final sear
• 1 Instant-read thermometer for checking doneness
• 1 Paper towels for drying steak
• 1 Tongs for turning steaks

Method

 

Instructions

1. 1. Remove the ribeyes from the refrigerator 30 minutes before cooking so they warm slightly while you preheat the oven to 250°F.
2. 2. Pat the steaks dry with paper towels, then season all sides with kosher salt and black pepper.
3. 3. Place the steaks on a wire rack set over a baking sheet and roast until the internal temperature reaches 120°F for medium-rare, about 20 to 25 minutes.
4. 4. Remove the steaks from the oven and let them rest for 10 minutes while you heat a cast-iron skillet over medium-high heat.
5. 5. Add the plain olive oil to the hot skillet, then sear the steaks for 45 to 60 seconds per side until a deep brown crust forms.
6. 6. Add the butter, garlic, and thyme to the skillet, spooning the melted butter over the steaks for the last 30 seconds of searing.
7. 7. Transfer the steaks to a plate, brush the tops with Steakhouse Infused Olive Oil Blend, and let them rest for 5 minutes.
8. 8. Slice and serve right away with any pan drippings spooned over the top.

Notes

For the best crust, make sure the skillet is fully hot before the steak goes in. A thicker ribeye gives you a better margin for the reverse-sear method. Resting before and after the sear helps the steak stay juicy and slice cleanly. Brush on the blend after searing so the flavor stays bright and aromatic.

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Recipe Tips

Use a thick ribeye so the reverse-sear method has room to work. Dry the steak well before it goes into the oven, and let the skillet get very hot before the final sear for the best crust. Brush on the steakhouse olive oil blend right after searing so the flavor blooms on the hot surface.

Serving Suggestions

Serve this ribeye with mashed potatoes, roasted mushrooms, charred asparagus, or a crisp green salad. It also pairs nicely with garlic bread or a simple pan sauce on the side.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or slice cold and use in salads, sandwiches, or breakfast potatoes.

Variations

Try the same method with strip steaks or filet mignon for a different cut. You can also finish the steak with flaky salt, cracked black pepper, and a little extra blend after resting.

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