Reverse Seared Steak with Garlic Herb Butter

Yield 1 Steak

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  • 1/4 cup parsley, finely chopped
  • 2 tbsp finely sliced chives
  • 1 tsp grated or minced garlic
  • 1 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 stick unsalted butter
  • 1 tbsp lemon juice


  • One 1.5 inch thick boneless ribeye steak
  • Kosher salt
  • Ground black pepper


  1. To make the butter, combine parsley, chives, garlic, olive oil, salt and pepper in a food processor, pulsing several times until herbs are well-combined and finely chopped
  2. Add the butter and lemon juice to the processor and process until well-combined
  3. Scrape butter onto parchment paper, then roll into a tight log. Twist ends to seal. Place in refrigerator to chill
  4. Preheat oven to 250 degrees. Season steak with salt and pepper, then roast in the oven on a baking sheet until meat thermometer reads 125 degrees. Let rest for 5 minutes
  5. Preheat a cast iron skillet over medium-high heat until the skillet is smoking hot. Sear the steak in the hot skillet until golden on both sides, about 45 seconds per side
  6. Let rest for 10 minutes, then serve with slices of garlic herb butter.


Adapted from Kitchen Konfidence

Courses Dinner