You guys, this may just be my best steak recipe yet. Take a look:
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.
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.
Reverse Seared Steak with Garlic Herb Butter Recipe
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
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.
*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.
Here are some other steak recipes on Kitchen Konfidence: