Okay, let’s talk steak. You know, the kind that looks like it came straight from a fancy steakhouse, all perfectly cooked and bursting with flavor? For the longest time, I thought that was totally out of reach for a weeknight meal. But then I discovered the magic of the reverse sear, and my whole steak game changed. This Reverse Seared Steak with Garlic Herb Butter isn’t just a recipe; it’s a game-changer! Trust me, I’ve messed up my fair share of steaks, ending up with either a tough, dry mess or a raw, unappetizing center. But this method? It’s foolproof, and that garlic herb butter just takes it over the top. Get ready to wow yourself (and anyone lucky enough to get a bite!).
Why You’ll Love This Reverse Seared Steak with Garlic Herb Butter
- It’s surprisingly easy! The oven does most of the work.
- That garlic herb butter is seriously addictive – pure flavor heaven.
- You get edge-to-edge perfect doneness every single time.
- Talk about a protein punch – perfect for a satisfying dinner.
Ingredients for Your Perfect Reverse Seared Steak
Alright, let’s get the good stuff together! For this miracle steak, you’ll want one beautiful, thick cut ribeye or New York strip steak, about 1½ to 2 inches thick – no wimpy steaks here! You’ll also need about 1 teaspoon of salt and ½ teaspoon of black pepper. For that dreamy garlic herb butter, grab 4 tablespoons of unsalted butter, making sure it’s softened a bit, 3 cloves of garlic (we’ll smash ’em later!), and ½ teaspoon of dried thyme. And for crisping it all up, a couple of tablespoons of avocado oil (or another high-heat oil) is your best friend.
Step-by-Step Guide to Making Reverse Seared Steak with Garlic Herb Butter
Okay, let’s get this steak party started! First things first, preheat your oven to a gentle 250°F. It might sound super low, but trust me, this is where the magic happens for that tender interior. While the oven warms up, grab your beautiful steak. Pat it super dry with paper towels – this is a crucial step for getting a nice crust later! Then, pop it onto a wire rack that’s sitting inside a baking sheet. Season both sides super generously with salt and black pepper. Don’t be shy; this is your chance to build flavor from the inside out.
Now, slide that steak into the oven. You’re going to let it cook until the internal temperature hits around 95°F for a perfect medium-rare, or if you prefer it a little more done, aim for 105°F for medium. This usually takes about 40 to 50 minutes, but it really depends on how thick your steak is, so a thermometer is your best friend here. While it’s doing its thing in the oven, let’s whip up that killer garlic herb butter. In a small bowl, mix together 2 tablespoons of softened butter with 1 minced garlic clove and the dried thyme. Just stir it all up and set it aside.
Once your steak has hit that perfect internal temp, carefully take it out of the oven. Now it’s time for the sear! Get a cast iron skillet screaming hot over high heat. Seriously, make it HOT. Add about 2 tablespoons of avocado oil to the skillet – it can handle the heat. Gently place your steak in the pan. You want to sear it for about 1 minute on the first side until you get a gorgeous, deep brown crust. Don’t move it around too much; let that crust develop!
Flip the steak over. Now, toss in the remaining 2 tablespoons of butter and those smashed garlic cloves. As the butter melts and bubbles up, tilt the pan slightly and use a spoon to continuously baste that glorious, garlicky butter all over the steak. You’ll want to do this for about a minute, making sure every bit of steak gets coated. Flip it just one more time, baste for another 30 seconds, and then carefully hold the steak on its fat edge for about 30 seconds to render that fat until it’s crispy. This is the final touch for maximum flavor!
Transfer your masterpiece to a clean plate. Top it immediately with that fresh garlic herb butter you made earlier – let it melt all its goodness into the steak. Let your steak rest for at least 5 minutes. This is super important; it lets all those juicy flavors redistribute. If you need some ideas for what to serve alongside those amazing steak fries or tasty garlic butter steak bites, I’ve got you covered!
What to Serve with Your Reverse Seared Steak
A steak this good deserves some equally awesome friends on the plate! I love serving my reverse seared steak with a side of Air Fryer Parmesan Roasted Asparagus – those little crispy bits are just divine. Or, if you’re feeling a touch of sweetness, these Roasted Sweet Potatoes with Cinnamon Honey are absolutely fantastic; they totally balance out the richness of the steak. Honestly, just a simple green salad or some mashed potatoes works too, but these two are my personal favs for making it a truly special meal!
Storing and Reheating Your Reverse Seared Steak
Got leftovers? Lucky you! Store any leftover steak and that glorious garlic herb butter in separate airtight containers in the fridge for up to 3 days. Honestly, the garlic herb butter is good on pretty much anything, so you might want to make extra! When you’re ready to reheat, I really don’t recommend the microwave for the steak itself; it can turn it a bit rubbery. Instead, pop the steak (plain, no butter yet) into a 350°F oven for about 5-8 minutes, just to warm it through. You can also give it a quick sear in a hot pan for a minute per side.
For your garlic herb butter, just let it come to room temp or give it a very gentle microwave zap to soften it up before spooning it over your reheated steak. If you’re planning for meal prep, slicing the steak *after* it’s rested but *before* storing it makes it super easy to portion out for lunches throughout the week. Just remember to top it with that redo butter right before you eat!
Frequently Asked Questions about Reverse Seared Steak
Got a burning question about this reverse sear magic? I’ve got you covered!
What’s the best cut of steak for reverse searing?
Honestly, thicker cuts are your best bet! Ribeyes and New York strips, at least 1 ½ inches thick, are fantastic. They have enough fat and marbling to stay super juicy during the slow cook and develop a beautiful crust. You could even try a thick filet mignon or a sirloin!
Can I make the garlic herb butter ahead of time?
Oh, absolutely! That garlic herb butter is a lifesaver. You can totally make it a day or two in advance and keep it stored in the fridge. Just let it soften up on the counter for about 15-20 minutes before you plan to top your steak. It makes the whole process even quicker!
Is it really safe to cook steak at such a low temperature?
Yes, for achieving that perfect medium-rare or medium! The USDA recommends cooking steak to a minimum internal temperature of 145°F followed by a 3-minute rest for safety. For the reverse sear method, we’re gently bringing the steak up to around 95-105°F in the low oven, and then the final hot sear quickly cooks the exterior and raises the internal temp to that safe 145°F mark. You get the best of both worlds: safety and incredible texture!
Before You Go
Seriously, give this Reverse Seared Steak a go! It’s a total game-changer for steak night. Let me know how it turns out and if you share a pic, tag me! Don’t forget to check out more delicious recipes on Pinterest!
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Reverse Seared Steak with Garlic Herb Butter
- Total Time: 55 minutes
- Yield: 1 serving
- Diet: Low Calorie
Description
This reverse seared steak is juicy, tender, and finished with rich garlic herb butter. A foolproof high protein dinner recipe with steakhouse flavor at home.
Ingredients
- 1 thick cut ribeye or New York strip steak about 1½ to 2 inches thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 3 garlic cloves
- ½ teaspoon dried thyme
- 2 tablespoons avocado oil
Instructions
- Preheat the oven to 250°F.
- Pat the steak dry with paper towels and place it on a wire rack set over a baking sheet.
- Season both sides generously with salt and black pepper.
- Place the steak in the oven and cook until the internal temperature reaches 95°F for medium rare or 105°F for medium. This usually takes 40 to 50 minutes depending on thickness.
- While the steak cooks, combine 2 tablespoons softened butter with 1 minced garlic clove and dried thyme in a small bowl.
- Heat a cast iron skillet over high heat until very hot.
- Remove the steak from the oven and add avocado oil to the skillet.
- Sear the steak for about 1 minute on the first side until a deep crust forms.
- Flip the steak and add the remaining 2 tablespoons butter along with the smashed garlic cloves.
- Spoon the melted butter over the steak continuously for 1 minute.
- Flip once more and baste for another 30 seconds.
- Hold the steak on its fat edge for 30 seconds to render the fat.
- Transfer the steak to a plate and top with the prepared garlic herb butter.
- Rest the steak for 5 minutes before slicing and serving.
Notes
- For food safety, cook steak to a minimum internal temperature of 145°F followed by a 3 minute rest.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Pan-Frying, Baking
- Cuisine: American
