Recipes

Reverse Seared Steak with Garlic and Herb Butter

Mary Berg's Reverse Seared Steak with Garlic and Herb Butter Mary Berg's Shrimp Scampi Stuffed Potatoes (Social Production/The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice2-4N/AN/A

Ingredients

  • ---FOR THE STEAK---
  • 2 thick-cut (approx. 1 ½- to 2-inches thick) steaks, such as ribeye, strip, porterhouse, or T-bone
  • Salt & pepper
  • Olive oil
  • 2–4 tablespoons melted butter
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley

Directions

  1. Remove the steaks from the fridge 2 hours before cooking to allow them to come up to room temperature.
  2. Heat your oven to 250ºF and dry off the outside of the steak with paper towel. Place the steaks on a rack-lined sheet pan and season generously with salt and pepper.
  3. Cook the steak in the low oven until the internal temperature 105ºF (40ºC) for rare (about 25 minutes) or 115ºF (46ºC) for medium-rare (about 30 to 35 minutes), being sure to check the temperature often as cooking times can vary depending on the thickness of your steak, its temperature when it went into the oven, and your oven’s consistency. For ease, I suggest using a leave-in digital probe thermometer.
  4. Heat a cast iron skillet or your grills to high heat.
  5. When the steaks are up to temperature, remove from the oven and drizzle with a little oil. Transfer to the hot pan or grill and sear until golden on both sides flipping frequently, about 2 to 3 minutes total.
  6. In a small bowl, mix the butter, garlic, and parsley. For the last minute of cooking, baste the steak with the garlic butter.
  7. With the reverse sear method, you do not need to wait for the steak to rest. Simply slice thickly against the grain and serve.