Last Updated on May 8, 2025
This Reverse-Seared Ribeye Steak is a summertime showstopper! Thick-cut, juicy ribeye is slow-roasted and seared for that perfect crust, then served alongside a bright, refreshing watermelon salad with cucumber, feta, mint, and a zesty honey-lime vinaigrette. Topped with crunchy pistachios and a hint of jalapeño heat, it’s bold, refreshing, and totally unforgettable!
Reverse-Seared Ribeye Steak with Watermelon & Feta Salad
Savor summer with this Reverse-Seared Ribeye Steak and Watermelon Feta Salad! Juicy steak meets a crisp, refreshing mix of watermelon, feta, cucumber, mint, and honey-lime vinaigrette—finished with pistachios and a touch of heat. Bold, fresh, and totally irresistible!
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Servings: 3
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
- 1/2 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
- 1/2 jalapeño finely chopped
- 1 cucumber chopped
- Handful of pistachios
Instructions
Preparation
- Preheat oven to 275°F (135°C).
- Pat the ribeye dry with paper towels.
- Generously season all sides with BB Anything 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.
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Chef Jason Goldstein, aka Chef Jay, is a fun-loving, NYC-based chef. Known for his vibrant personality and quick, comforting recipes, Chef Jay combines bold flavors with a pinch of positivity to bring joy to every kitchen. From stress-free meals to creative culinary hacks, Chef Jay’s mission is to make cooking both happy and delicious!
