Reverse Seared Steak with Garlic Herbed ButterWine Pairings: Cabernet Sauvignon, Bordeaux Blend Red
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
- 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.
*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.
Serves 1 / Recipe from www.kitchenkonfidence.com