Reverse-Seared Ribeye Steak with Watermelon & Feta Salad
Chef Jay
Rated 5.0 stars by 1 users
Cuisine
Modern American
Author:
Chef Jay
Servings
3
Prep Time
30 minutes
Cook Time
45 minutes
Hey there, it’s Chef Jay! 🥩🍉 Fire up your flavor engines with this Reverse-Seared Ribeye Steak, tender, juicy, and perfectly crusted thanks to a slow roast and cast-iron sear. Paired with a cool, juicy Watermelon & Feta Salad tossed in a zesty honey-citrus vinaigrette, with crunchy pistachios and a hint of jalapeño heat 🌶️, this is your boldest summer dinner yet. It’s smoky, salty, sweet, and downright unforgettable! 💥🍖💚
Ingredients
-
1 Butcherbox thick-cut ribeye steak (1.5–2 inches, bone-in or boneless)
-
BB Anything Seasoning
-
1 tbsp high-smoke point oil (avocado, canola, or grapeseed)
-
2 tbsp unsalted butter
-
2 garlic cloves, smashed
-
Fresh thyme or rosemary sprigs
-
½ watermelon, cut into cubes
-
1 lemon (juice only)
-
1 block feta cheese, broken into chunks
-
1 handful fresh mint, chopped
-
2 tsp Truffle Shuffle honey (or any good honey)
-
3 tbsp olive oil
-
2 tsp salt + pepper (to taste)
-
2 garlic cloves, grated
-
½ jalapeño, finely chopped
-
1 cucumber, chopped
-
Handful of pistachios
Mise en Place 🔪
-
Cast-iron skillet
-
Baking sheet + wire rack
-
Tongs
-
Sharp knife + cutting board
-
Mixing bowls
-
Microplane or grater
-
Citrus juicer or reamer (optional)
Directions
Prep 🥒
Preheat oven to 275°F (135°C).
Pat the ribeye dry with paper towels.
Generously season all sides with BB Everything Seasoning (or salt and pepper). Let rest at room temperature while the oven preheats.
Cube the watermelon (about 1/2-inch pieces).
Chop cucumber, jalapeño, and mint. Grate garlic cloves. Juice the lemon.
How to Cook 🍳
Place the seasoned ribeye on a wire rack set over a baking sheet.
Roast for 20–30 minutes, until internal temp is about 90–95°F (32–35°C) for rare, or 100–105°F (38–41°C) for medium-rare. Remove from oven and let rest briefly.
In a large bowl, combine: Watermelon, cucumber, jalapeño, garlic, mint, lemon juice, honey, olive oil, salt, and pepper.
Mix well and refrigerate for at least 1 hour (or overnight for best flavor). Wait to add feta until just before serving.
Heat a cast-iron skillet over high heat until nearly smoking.
Add 1 tbsp oil and sear the steak for 1–1.5 minutes per side, until a golden-brown crust forms. Optional: Add butter, smashed garlic, and herbs, basting with the melted butter for 1 minute.
Transfer steak to a cutting board or plate. Rest for 5–10 minutes. Slice against the grain and serve immediately.
Before serving, gently fold the feta chunks into the watermelon salad. Top with a sprinkle of pistachios for crunch.
Plate slices of ribeye steak alongside a chilled scoop of watermelon feta salad.