Reverse Seared Steak with Garlic Herb Butter Recipe
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.