Garlic Butter Reverse-Seared Steak

🧾 Ingredients

• 2 John Henry’s thick-cut ribeyes 

• Kosher salt & cracked black pepper

• 4 tbsp butter

• 4 cloves garlic, smashed

• 2 sprigs fresh rosemary or thyme
  

• Cast iron pan

👨🍳 Instructions

1. Bring steaks to room temp (~30 mins out of the fridge).

2. Season generously with salt, pepper, and (optional) Steakhouse Rub.

3. Preheat oven to 250°F. Place steaks on a wire rack over a baking sheet.

4. Bake until internal temp hits 120°F (about 30–45 mins).

5. Heat cast iron over high heat. Add butter, garlic, and herbs.

6. Sear steaks 1–2 mins per side, basting constantly with the garlic butter.

7. Rest steaks for 5–10 mins before slicing. Don't skip it.

🔥 Pro Tips

• Use a meat thermometer — don’t guess doneness.

• Baste the steaks with that garlicky butter non-stop. That’s where the magic happens.
  

🛒 Shop the Ingredients

• John Henry’s Ribeyes
  

• Amish Butter

📸 Show Us Your Plate!

Tag us @johnhenrysmeats and use #SteakNightWithJohnHenrys — we wanna see those cuts!