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208 Beef  |   Jump to Recipe

Reverse Seared Steak with Garlic Herb Butter Recipe

You guys, this may just be my best steak recipe yet.  Take a look:

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Reverse Seared Steak with Garlic Herb Butter

We’re big fans of steak at my house, so I’m always looking for new ways to cook them up.  Since I first released my Frozen Seared Steak recipe (over 4 years ago!!), I would hear about a reverse sear method time-to-time from readers, and I finally decided to test it out.  Let’s dig in.

The reverse sear method starts with a seasoned steak cooking in a low oven (250°F) until the internal temperature hits 125°F.  This can take about 45 to 55 minutes.  After a brief rest, the steak is then seared on a smoking-hot cast-iron skillet for just 45 seconds per side!  Surrounded by a gloriously golden crust, the finished steak is tender and medium rare from top to bottom.  No tough layers of gray meat here!  I’ve topped this steak with a pad of compound butter infused with parsley, garlic, chive, lemon and black pepper.  The combination of the two is sure to induce a yum face.

Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy.  The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak.  As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof!  Continue reading for the recipe.

Garlic Herb Butter Ingredients

Chopped Herbs

How do you do a reverse sear on a steak?

To reverse sear a steak, you start by placing a thick steak (about 1 1/2 inches) on a wire rack set over a rimmed baking sheet.  You then season the steak all over with salt and pepper.

The steak cooks in a 250°F oven until an instant read thermometer hits 125°F.  After a 5 minute rest, you finish the steak by searing on a hot cast iron skillet until a golden crust forms.  This is known as a reverse sear, because normally, you would sear the steak first and finish it in a low oven.

This recipe can easily scale up for 2 to 4 people.  Simply cook all the steaks on one baking sheet, and then sear in two cast-iron pans.  You could even use one pan given the quick searing time (1 1/2 minutes total).  The compound butter recipe below will make enough for 8 large ribeye steaks.

What temperature do you reverse sear steak?

The two temperatures you need to keep in mind are:

  1. An oven temp of 250°F.
  2. An internal temp of 125°F (for a medium-rare steak).

How long does it take to reverse sear a steak?

The entire process takes about 1 hour and 15 minutes.  You’ll need to cook the steak in a 250°F oven for 45 to 55 minutes (don’t rush this part).  Then, the steak rests for 5 minutes.  After that, it takes about 1 1/2 to 2 minutes to sear the steak.  And finally, a 10 minute rest.

Garlic Herb Butter

Ribeye Steak

Is it better to reverse sear a steak?

Personally, I really love this method, because the steak comes out perfect each and every time.  Cooking the steak in a low oven first ensures that the entire steak reaches the desired doneness while drying out the surface of the steak.  Because the surface of the steak is dry, it’s easier to get a perfect sear in the hot skillet.

And because it’s easier and faster to sear the steak this way, you get can a golden crust in just 45 seconds.  This is important, because you won’t develop that gray band of overcooked meat around the outside.

Can you reverse sear a 1 inch steak?

You can reverse sear a 1 inch steak; however, it’s not ideal.  A thicker steak allows you to get a sear on the outside without worrying about overcooking the inside.  If you’d like to try this method with a 1 inch steak, it will cook faster in the oven, so start checking the temp of the steak earlier.

Reverse Seared Steak with Garlic Herb Butter

Reverse Seared Steak with Garlic Herb Butter Recipe

by Brandon Matzek
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 20 mins
Course Dinner
Servings 1 steak

Ingredients
  

For the butter:

  • 1/2 cup finely chopped Italian parsley
  • 2 tablespoons finely sliced chives
  • 2 cloves garlic, grated or minced (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

For the steak:

  • 1 (1 1/2-inch) thick boneless rib-eye steak
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

  • Start by making the flavored butter. Place parsley, chive, garlic, olive oil, salt and pepper in a food processor (I like to use this small one), and pulse several times until herbs are well-combined and finely chopped. Add the butter and lemon juice, and process until well-combined. Scrape butter onto parchment paper, then roll into a tight log, twisting the ends to seal. Chill for 2 hours before serving.
  • Preheat an oven to 250°F. Season steak generously with kosher salt and black pepper, then place on a baking sheet fitted with a rack. Roast in the oven until an instant-read thermometer reads 125°F for medium rare (45 - 55 minutes). Let rest for 5 minutes.
  • Preheat a cast iron skillet over medium-high heat while the steak rests. The skillet should be smoking hot. Sear the steak in the hot skillet until deeply golden on both sides (about 45 seconds per side). Let rest for 10 minutes. Serve with slices of Garlic Herb Butter.

Notes

*This recipe can easily be scaled up for multiple steaks. I've cooked 4 steaks in the oven, then seared them in 2 skillets. You'll have enough flavored butter for 8 steaks.
Keyword how to reverse sear a steak, reverse seared steak
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Here are some other steak recipes on Kitchen Konfidence:

Grilled Tri-Tip with Green Garlic Salsa Verde

Grilled Tri Tip with Salsa Verde

Frozen Seared Steak

Frozen Seared Steak

Grilled Dry-Aged Steak

Grilled Dry Aged Steak

Marinated Flank Steak Salad with Feta and Arugula

Flank Steak Salad with Feta and Arugula

208

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Reader Interactions

Comments

  1. DessertForTwo says

    This is GENIUS! Now I have another alternative to dinner when all I have is frozen chicken breasts! Thank you! In our house, a big fat steak like this serves two. And you know how much I love that 😉

    xo

    Reply

    • Brandon Matzek says

      We have steaks about once a week, and the other days we’re usually eating chicken :P. Haha and yes, this could certain feed two. Jorge and I each had one with just a small salad.

      Reply

  3. Cindy says

    That is a gorgeous steak, like heart-eyeballs status! Is that weird, probably. We always cook a ribeye for our anniversary, also whenever my mom is in town. I am totally going to give this method a try next time!

    Reply

  6. Laura | Wandercooks says

    5 stars
    Is it a little bit embarrassing that I’m already pulling a yum-face and I haven’t even eaten it yet?? :O Oh my god, this sounds incredible! I’ve never tried to cook steak this way before but will definitely be giving it a go next time. Do you have any other tips to get to that perfect medium rare steak?

    Reply

    • Brandon Matzek says

      Not embarrassing at all 🙂 I do that all the time!! Thanks Laura. I can usually tell how done a steak is just by poking it, but that takes practice. Using a thermometer takes out the guess work.

      Reply

  7. LindySez says

    Wow, looks and sounds delicious. I always love your photos, and I always love a good compound butter on a perfectly cooked steak…so well, there you go. I love this recipe. Cheers

    Reply

  14. Heather says

    Wow! We are all drooling. Thanks for sharing this amazing cooking method; will be doing lots of experimenting with it in our kitchen. Can’t wait! : )

    Reply

  17. Brian @ A Thought For Food says

    Steaks happen a couple times over the summer when we have friends over and Eric’s craving meat. We’re prone to showing off the Big Green Egg, but this method sounds awesome! And, well, that garlic-herb butter… are there even words? I don’t think so. #drooling

    Reply

  20. Heather says

    Simply amazing! Wow! It’s fool-proof! This technique is going to be our go-to for steaks from here on. Many thanks!

    Reply

  22. Meagan says

    These steaks look amazing! I have never thought of the method you used for these steaks. Can’t wait to try it! Thanks for sharing!

    Reply

  23. Justin @ SaltPepperSkillet says

    5 stars
    Brandon – this looks so amazing! I heard about the reverse method on ATK and Splendid Table and tried it out. It really is phenomenal and makes so much sense. It surprisingly works well with burgers too.

    I recently acquired a sous vide machine, and have been playing around with that. I just can’t believe the magic that it creates.

    Where do you get your steaks? They are beautiful.

    Reply

    • Brandon Matzek says

      Great suggestion!! I am totally trying this with burgers next time. The steaks are from Costco! Thanks Justin. What’s your favorite thing to cook sous vide?

      Reply

      • Justin @ SaltPepperSkillet says

        My favorite this so far might be pork chops. I brine them like normal, then put them in the vacuum bag with a little olive oil and thyme sprigs on each side. A delicious sauce can be made from the juices that are left in the bag.

        Oh, and you can make mashed potatoes by cooking the potatoes sous vide. Look up the Heston Blumenthal method. Adding the potato skins and some thyme to the milk while you heat it is amazing.

        https://cloudup.com/cdJ1hIOA5Ik

        Reply

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