Reverse Seared Steak with Garlic Herb Butter Recipe

There’s something about a perfectly cooked rib-eye that makes even a weeknight dinner feel special. The Reverse Seared Steak with Garlic Herb Butter Recipe gives you the best of both worlds: an even, tender interior achieved by slow-roasting and a deeply caramelized crust from a fast, high-heat sear. Topped with a bright, aromatic garlic herb butter, this steak sings with freshness. Below you’ll find everything you need to know—ingredients, clear step-by-step directions, timing tips, and serving suggestions—to make this restaurant-worthy steak at home.

Why reverse sear?

Traditional searing-first methods often overcook the outer layer while the center struggles to reach the desired doneness. The reverse sear flips that process: gentle, low-temperature oven cooking first, then a final, high-heat sear. This gives you a uniform pink center edge-to-edge and a deep, Maillard-rich crust. The garlic herb butter finishes the steak with a lush, savory, and herbaceous shine that elevates every bite.

Ingredients

• ½ cup finely chopped Italian parsley
• 2 tablespoons finely sliced chives
• 2 cloves garlic, grated or minced (1 teaspoon)
• 1 tablespoon extra virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 stick (½ cup) unsalted butter, at room temperature
• 1 tablespoon lemon juice
• 1 (1 ½-inch) thick boneless rib-eye steak
• Kosher salt (for seasoning the steak)
• Freshly ground black pepper (for seasoning the steak)

Equipment

• Oven-safe wire rack and baking sheet
• Instant-read thermometer
• Cast-iron skillet or heavy-bottomed frying pan
• Small bowl for mixing butter
• Spoon or small spatula
• Tongs
• Aluminum foil (optional)

Prep and timing

Plan about 60–75 minutes total, including resting time. Active hands-on time is about 20–25 minutes. The steak roasts in the oven for 30–40 minutes depending on thickness and oven temperature, then rests before the final sear. Use an instant-read thermometer for accurate doneness: aim for about 10–15°F below your target final temperature before searing, since the sear and resting will raise it.

Step-by-step directions

The directions below follow the reverse sear method in clear, ordered steps. Quantities and ingredient names match the ingredient list above.

1. Prepare the garlic herb butter. In a small bowl, combine the 1 stick (½ cup) unsalted butter at room temperature, ½ cup finely chopped Italian parsley, 2 tablespoons finely sliced chives, 2 cloves garlic (grated or minced, about 1 teaspoon), 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir thoroughly until the herbs and seasonings are evenly incorporated and the mixture is smooth. Taste and adjust lemon or salt slightly if needed. Set the garlic herb butter aside at room temperature so it remains soft and spreadable.
2. Bring the steak to room temperature. Remove the 1 (1 ½-inch) thick boneless rib-eye steak from the refrigerator about 30–45 minutes before cooking. Pat it dry on both sides with paper towels. This step ensures even cooking and better searing later.
3. Season the steak. Just before roasting, season both sides of the steak generously with kosher salt and freshly ground black pepper. Use additional kosher salt as needed to coat the surface lightly; the amount depends on your taste, but do not skimp—salt helps extract moisture and improves crust development.
4. Preheat the oven and set up the steak for roasting. Preheat your oven to 250°F (120°C). Place an oven-safe wire rack on top of a rimmed baking sheet and lay the seasoned steak on the rack. The wire rack allows air to circulate under the steak so it cooks evenly.
5. Slow-roast the steak. Insert an instant-read thermometer probe into the thickest part of the steak. Roast the steak in the preheated oven until the internal temperature reaches about 10–15°F below your desired final temperature (for medium-rare, target about 115–120°F in the oven). This usually takes 30–40 minutes for a 1 ½-inch thick rib-eye, but check early and often with your thermometer to avoid overcooking.
6. Rest the steak briefly after oven roasting. When the steak reaches the target internal temperature, remove it from the oven and transfer it to a plate. Let it rest for 5–7 minutes. Resting allows the juices to redistribute and prevents excessive moisture loss during the high-heat sear.
7. Heat the skillet until smoking hot. While the steak rests, place a cast-iron skillet or heavy-bottomed frying pan over high heat. Allow the skillet to get very hot—almost smoking—so you can achieve a quick, brown crust. Do not add oil to the skillet if it’s well-seasoned; otherwise add a teaspoon of a high-smoke-point oil if needed.
8. Sear the steak for a deep crust. Using tongs, transfer the rested steak to the hot skillet. Sear undisturbed for 45–60 seconds to form a deep brown crust, then flip and sear the other side for another 45–60 seconds. If the edges need additional contact, hold the steak with tongs and sear the fat cap or sides for 10–20 seconds. Monitor internal temperature: after searing, your steak’s internal temperature should rise to your final desired doneness (for medium-rare, aim for about 125–130°F).
9. Rest the steak before slicing. Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5–10 minutes loosely tented with foil if you like. This final rest ensures the juices settle so the steak slices cleanly without running all over the board.
10. Top with garlic herb butter and serve. While the steak is resting, give the prepared garlic herb butter a quick stir. Slice the steak against the grain into thick slices. Place a generous dollop of the garlic herb butter on top of each steak slice while they’re warm so it melts luxuriously over the meat. Serve immediately with your favorite sides.

Doneness guide

• Rare: remove from oven at ~105–110°F, final 115–120°F
• Medium-rare: remove from oven at ~115–120°F, final 125–130°F
• Medium: remove from oven at ~125–130°F, final 135–140°F
• Well-done: not recommended for this cut, but remove from oven at ~140–145°F, final 150°F+

Using an instant-read thermometer is the single most reliable way to hit your target doneness. Remember the steak will gain about 5–10°F during the sear and final rest.

Troubleshooting and tips

• Steak sticks to the skillet: Make sure the pan is very hot and the steak is dry. A properly preheated skillet prevents sticking and promotes a clean crust.
• Crust not dark enough: Increase the skillet heat and sear slightly longer, but watch internal temperature so you don’t overcook the center.
• Butter too soft or melting too fast: If your butter becomes too soft, chill briefly to firm it up, then slice thin rounds to place on the steak so it melts slowly over the meat.
• Want more herb punch: Add a small pinch more chopped parsley or chives to the butter just before serving for a bright finish.

Serving suggestions

This Reverse Seared Steak with Garlic Herb Butter Recipe pairs beautifully with classic sides: roasted potatoes, a crisp green salad with lemon vinaigrette, grilled asparagus, or creamy mashed potatoes. For an easy weeknight plate, serve with quick sautéed spinach tossed with garlic and a squeeze of lemon.

Make-ahead and storage

You can make the garlic herb butter up to 48 hours ahead; store it covered in the refrigerator. Return it to room temperature before serving. Cooked steak is best enjoyed the same day, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a low oven to preserve tenderness and finish with a fresh pat of garlic herb butter.

Final thoughts

If you’re looking for a foolproof way to get a perfectly cooked rib-eye every time, this Reverse Seared Steak with Garlic Herb Butter Recipe will not disappoint. The low-and-slow approach gives an even cook, and the final sear builds a deep, flavorful crust. The garlic herb butter brings brightness, richness, and fresh herbal character that complements the beef without overpowering it.

Follow the step-by-step directions, use a thermometer, and don’t rush the resting periods—those are the small details that turn a good steak into a memorable one. Serve with simple sides, a glass of your favorite beverage, and enjoy.

Ready to cook? Gather your ingredients and let the oven and pan do the heavy lifting—the result is a perfectly cooked rib-eye topped with melting, fragrant garlic herb butter.