Name: Reverse-Seared Steak with Charred Scallion Butter
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 12 oz each, 1.5 inches thick); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon neutral oil (canola or grapeseed); 4 tablespoons unsalted butter, room temperature; 4 scallions; 1 small clove garlic, minced; 1 teaspoon lemon zest; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon Worcestershire sauce (optional)

Reverse-Seared Steak with Charred Scallion Butter

CrunchyApricot7643

This reverse-seared ribeye recipe delivers steakhouse-quality results at home, perfect for a warm Illinois summer evening. The low-and-slow oven roasting ensures even doneness edge-to-edge, while a final high-heat sear creates a crave-worthy crust. The charred scallion butter, inspired by high-heat wok techniques, adds smoky, savory depth and a bright herbal finish. It’s an impressive dinner that balances bold flavors with simple technique, making it ideal for a relaxed yet special meal.

Ingredients

Instructions

Pat the steaks dry with paper towels. Season both sides generously with kosher salt and black pepper. Let rest at room temperature for 30 minutes.
Meanwhile, preheat your oven to 250°F (120°C). Place a rack on a baking sheet and set steaks on the rack.
Roast steaks in the oven for 25–35 minutes, or until an instant-read thermometer registers 120°F (49°C) for medium rare (or your desired doneness).
While steaks cook, preheat a cast iron skillet over high heat until just smoking. Brush scallions with a little oil and char them in the hot skillet, turning occasionally, until blackened and wilted, about 3–4 minutes. Let cool, then finely chop.
In a small bowl, mix butter, charred scallions, garlic, lemon zest, parsley, and Worcestershire sauce (if using) until well combined. Set aside at room temperature.
Once the steaks have reached your desired temperature, remove from the oven. Wipe any moisture from their surface with paper towels.
Add oil to the hot cast iron skillet. Sear steaks for 45 seconds to 1 minute per side until a deep brown crust forms, using tongs to sear the edges as well.
Transfer steaks to a cutting board and immediately top each with a generous dollop of charred scallion butter. Let rest 5 minutes before slicing against the grain. Serve with any melted butter drizzled over the top.