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Reverse-Seared Ribeye Steak with Watermelon & Feta Salad

Jason Goldstein

Jason Goldstein

May 8, 2025
Reverse-Seared Ribeye Steak with Watermelon & Feta Salad on a plate
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1 hr 15 min

Total

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3

Servings

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Beef

Protein

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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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Cast Iron Skillet

  • Baking sheet + wire rack 

  • Tongs

  • Sharp knife + cutting board 

  • mixing bowls

  • Microplane or grater

  • Citrus juicer or reamer

    (optional) 

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 

Step By Step

Instructions

Preparation

1
Preheat oven to 275°F (135°C).  
2
Pat the ribeye dry with paper towels. 
3
Generously season all sides with BB Anything Seasoning (or salt and pepper). Let rest at room temperature while the oven preheats. 
4
Cube the watermelon (about 1/2-inch pieces). 
5
Chop cucumber, jalapeño, and mint. Grate garlic cloves. Juice the lemon.  

How to Cook 

1
Place the seasoned ribeye on a wire rack set over a baking sheet. 
2
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. 
3
In a large bowl, combine: Watermelon, cucumber, jalapeño, garlic, mint, lemon juice, honey, olive oil, salt, and pepper. 
4
Mix well and refrigerate for at least 1 hour (or overnight for best flavor). Wait to add feta until just before serving. 
5
Heat a cast-iron skillet over high heat until nearly smoking. 
6
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. 
7
Transfer steak to a cutting board or plate. Rest for 5–10 minutes. Slice against the grain and serve immediately. 
8
Before serving, gently fold the feta chunks into the watermelon salad. Top with a sprinkle of pistachios for crunch. 
9
Plate slices of ribeye steak alongside a chilled scoop of watermelon feta salad. 

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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