• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home / Recipes / Ingredient / Beef

    211 Feb 24, 2016 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:

    This post may contain affiliate links.

    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
    4.67 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Resting Time 15 minutes mins
    Total Time 1 hour hr 20 minutes 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

    211
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Beef Recipes

    • Steak Frites with Truffle Aioli
      Steak Frites with Truffle Aioli Recipe
    • Grilled Steak & Mushroom Salad Recipe
      Grilled Steak & Mushroom Salad Recipe
    • Reverse Seared Steak with Garlic Herb Butter
      Top 15 Recipes of 2016
    • Chorizo Cheddar Burger
      Chorizo Cheddar Burger Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Beef Tags: black pepper, butter, chives, garlic, kosher salt, lemon, olive oil, parsley, steak

    Reader Interactions

    Comments

    1. DessertForTwo says

      February 24, 2016 at 12:44 pm

      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

        February 24, 2016 at 4:33 pm

        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
    2. April @ Girl Gone Gourmet says

      February 24, 2016 at 4:14 pm

      This is such a great technique and makes total sense – thanks for sharing it! Can’t wait to try it.

      Reply
      • Brandon Matzek says

        February 24, 2016 at 4:28 pm

        Thanks April!

        Reply
    3. Cindy says

      February 24, 2016 at 10:14 pm

      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
      • Brandon Matzek says

        April 6, 2016 at 2:00 pm

        Haha thanks Cindy :)!!

        Reply
    4. Phillip || SouthernFATTY.com says

      February 25, 2016 at 9:19 am

      5 stars
      This is THE way to do a steak! Also— You can’t ever have enough herb butta.

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:01 pm

        I know right :)?! I recently melted some leftover butter on roasted chicken.

        Reply
    5. Sarah - The Charming Detroiter says

      February 25, 2016 at 4:23 pm

      5 stars
      This looks incredible! We have been using our new sous vide machine to cook our steaks recently but I might have to give this a try too – it looks so juicy and tender!

      Reply
      • Brandon Matzek says

        March 13, 2016 at 11:35 am

        The idea is very similar to sous vide cooked steaks. Thanks Sarah!

        Reply
    6. Laura | Wandercooks says

      February 25, 2016 at 4:30 pm

      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

        March 13, 2016 at 11:33 am

        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

      February 25, 2016 at 5:01 pm

      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
      • Brandon Matzek says

        April 6, 2016 at 2:01 pm

        Thanks so much Lindy!

        Reply
    8. Peter @ Feed Your Soul Too says

      February 25, 2016 at 5:29 pm

      Love the look but the butter. Awesome.

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:02 pm

        Thanks Peter! It’s suuuuuuper tasty.

        Reply
    9. Sam | Ahead of Thyme says

      February 25, 2016 at 5:33 pm

      That steak sounds delicious but you had me at garlic herb butter!! Yum! I will be trying this soon!

      Reply
      • Brandon Matzek says

        March 13, 2016 at 11:32 am

        That butter is soooooo good. I want to melt some over popcorn soon. Thanks Sam!

        Reply
    10. Laura (A Beautiful Plate) says

      February 27, 2016 at 2:32 pm

      Really cool! It’s almost like a dry sous vide method – but in the oven! Totally makes sense to me 🙂 Definitely trying this!!!

      Reply
      • Brandon Matzek says

        March 13, 2016 at 11:30 am

        Yes! That’s a great way to describe it. Thanks Laura!

        Reply
    11. Kimberly @ The Daring Gourmet says

      February 27, 2016 at 9:07 pm

      Mmmm, ribeye is my favorite and this steak is seriously drop-dead gorgeous, wow! I’ve never tried reverse-searing steak and I’m totally intrigued, can’t wait to try it!

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:03 pm

        Definitely give this a try. Thanks Kimberly!!

        Reply
    12. Christina | Christina's Cucina says

      February 27, 2016 at 10:35 pm

      Forget the steak! I’m drooling over that butter! I could use that in so many ways! Okay, so if I was a steak lover, I’d be drooling over the steak, too! Nice one! 🙂

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:03 pm

        Hahaha, thanks Christina!

        Reply
    13. Annie @ Annie's Noms says

      February 28, 2016 at 3:52 am

      What a beautiful steak! And that butter is so pretty! My fiancé would just love this so much!

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:06 pm

        Thanks Annie 🙂

        Reply
    14. Heather says

      February 28, 2016 at 6:10 am

      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
      • Brandon Matzek says

        March 13, 2016 at 11:29 am

        Thanks Heather!! Let me know how you like the recipe.

        Reply
        • Heather says

          March 13, 2016 at 12:14 pm

          5 stars
          Loved it! Couldn’t believe how well it worked. I’m telling my friends, and passing along your site details. Thanks so much!

          Reply
    15. Rene says

      February 28, 2016 at 11:41 am

      Yum. Looks amazing!

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:07 pm

        Thanks Rene.

        Reply
    16. Vicky @ Avocado Pesto says

      February 29, 2016 at 7:09 am

      Had never heard of the reverse sear method before but am intrigued! Looks perfect for sure : )

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:08 pm

        Give it a try! So good. Thanks Vicky 🙂

        Reply
    17. Brian @ A Thought For Food says

      February 29, 2016 at 3:11 pm

      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
      • Brandon Matzek says

        April 6, 2016 at 2:10 pm

        I’ve yet to cook with the Big Green Egg, but I’ve heard great reviews!

        Reply
    18. Lisa @ The California Table says

      February 29, 2016 at 4:48 pm

      I always hesitate to buy extra steaks and freeze them because we don’t eat steak that much, but this method is genius. I will definitely be giving this a try!

      Reply
      • Brandon Matzek says

        March 13, 2016 at 11:25 am

        Thanks Lisa! We freeze steaks frequently, but don’t keep them in the freezer for too long.

        Reply
    19. fabiola@notjustbaked says

      March 1, 2016 at 12:22 pm

      I’ve not cooked steak this way, I’ll totally need to try this!

      Reply
      • Brandon Matzek says

        April 6, 2016 at 2:11 pm

        Yes!! Give it a go.

        Reply
    20. Heather says

      March 2, 2016 at 8:32 am

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

      Reply
      • Brandon Matzek says

        March 10, 2016 at 10:40 am

        Yay!!! So glad this worked out for you 🙂 Thanks for sharing!

        Reply
    21. Wedding DJ San Diego says

      March 2, 2016 at 7:15 pm

      5 stars
      yummy yummy!

      Reply
    22. Meagan says

      March 4, 2016 at 7:36 am

      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
      • Brandon Matzek says

        March 10, 2016 at 10:40 am

        Thanks Meagan!

        Reply
    23. Justin @ SaltPepperSkillet says

      March 9, 2016 at 11:02 am

      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

        March 10, 2016 at 10:29 am

        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

          March 16, 2016 at 6:31 am

          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
          • Brandon Matzek says

            April 6, 2016 at 1:33 pm

            Nice!!! Totally trying both of these 🙂

            Reply
    24. Lena says

      June 25, 2020 at 2:33 pm

      5 stars
      I never leave comments but this was too magnificent not to!

      Reply
      • Brandon Matzek says

        July 3, 2020 at 8:06 am

        YAY!! So glad you enjoyed the recipe Lena.

        Reply
    25. David Brown says

      September 23, 2021 at 7:32 pm

      OMG this looks incredible. Gonna try it out tonight I think!

      Reply
      • Brandon Matzek says

        September 25, 2021 at 12:50 pm

        Thanks David! How did it turn out?

        Reply
    4.67 from 9 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
      Pork Ribs on the Grill
    • Sriracha Aioli Recipe
      Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
      Zucchini Pizza Recipe
    • Jorge's Green Chilaquiles Recipe
      Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2024 Kitchen Konfidence

    Scroll Up

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.