Photos by Brandon Matzek
National Garlic Day is April 19, and I’m celebrating with a slab of reverse-seared steak glistening with garlic-infused compound butter.
First, let’s talk about the meat. The reverse-sear method starts with a seasoned steak cooking in a low oven until the internal temperature hits 125°F. 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. Cooking the steak in the oven first helps 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. As long as you’ve got a meat thermometer (preferably instant-read), this method really is foolproof.
Elevate this steak to the next level with a compound butter infused with parsley, garlic, chive, lemon and black pepper. As the butter melts on the hot steak, the flavors permeate the surface of the meat. The combination of golden crust and garlic butter will surely induce a yum face.
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. The compound butter recipe below will make enough for 8 large rib-eye steaks.
Reverse-Seared Steak with Garlic Herb Butter
For the butter:
1/2 cup finely chopped Italian parsley
2 tbsp. finely sliced chives
2 cloves garlic, grated or minced (1 tsp.)
1 tbsp. extra virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 stick (1/2 cup) unsalted butter, at room temperature
1 tbsp. lemon juice
For the steak:
1 (1 1/2-inch thick) boneless rib-eye steak Kosher salt
Freshly ground black pepper
Compound Flavor. Place parsley, chive, garlic, olive oil, salt and pepper in a food processor, pulsing 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.
Reverse Sear. 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.