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Reverse-Seared Ribeye Steak with Watermelon & Feta Salad on a plate

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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Protein: Beef
Cut: Ribeye Steak, thick cut ribeye steak
Course: Main Course
Prep Time: 30 minutes
Cook Time: 45 minutes
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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