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homemade Reverse Seared Steak with Garlic Herb Butter Recipe photo

Reverse Seared Steak with Garlic Herb Butter Recipe

A tender reverse-seared rib-eye steak finished with a garlicky herb butter for rich, restaurant-style flavor.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 servings

Equipment

  • Food Processor
  • Parchment Paper
  • Baking sheet with rack
  • Instant Read Thermometer
  • Cast-Iron Skillet
  • Spatula or spoon

Ingredients
  

  • 1/2 cup Italian parsley finely chopped
  • 2 tablespoons chives finely sliced
  • 2 cloves garlic grated or minced (about 1 teaspoon)
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 tablespoon lemon juice
  • 1 boneless rib-eye steak 1 1/2-inch thick
  • kosher salt for seasoning steak generously
  • freshly ground black pepper for seasoning steak

Instructions
 

  • Make the garlic herb butter: in a food processor, pulse the parsley, chives, garlic, olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until the herbs are finely chopped and combined.
  • Add the softened unsalted butter and lemon juice to the food processor and blend until fully incorporated.
  • Scrape the compound butter onto parchment paper, roll into a tight log, twist the ends to seal, and chill in the refrigerator for about 2 hours to firm.
  • Preheat the oven to 250°F (120°C). Season the rib-eye steak generously on all sides with kosher salt and freshly ground black pepper.
  • Place the steak on a baking sheet fitted with a rack and roast in the oven until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare, about 45–55 minutes.
  • Remove the steak from the oven and let it rest for 5 minutes while you heat a cast-iron skillet over medium-high heat until smoking hot.
  • Sear the steak in the hot skillet, pressing slightly, until a deep golden crust forms, about 45 seconds per side.
  • Transfer the steak to a cutting board and let it rest for 10 minutes, then slice and serve with slices of the chilled garlic herb butter.

Notes

  • This recipe scales easily to make multiple steaks.
  • You can make the flavored butter ahead and keep it chilled.
  • Use an instant-read thermometer for accurate doneness.