Name: Reverse-Seared Grilled Steak with Herbed Butter
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (1 to 1.5 inches thick, ~12 oz each); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp unsalted butter, room temperature; 1 tbsp finely chopped fresh parsley; 1 tsp finely chopped fresh rosemary; 1 tsp finely chopped fresh thyme; 2 cloves garlic, minced; 1 tbsp neutral oil (like canola or grapeseed); Optional: lemon wedges, for serving

Reverse-Seared Grilled Steak with Herbed Butter

NuttyTomato2146

This reverse-seared steak recipe delivers a juicy, perfectly cooked steak with a gorgeously seared crust, ideal for summer grilling or indoor cooking. By salting early and slow-cooking first, the steaks stay incredibly tender and flavorful. The quick sear at the end locks in juices and creates irresistible texture. Herbed garlic butter melts over the hot steak for an aromatic finish bursting with summer herbs. Serve with lemon wedges for a touch of brightness—perfect for a hot Michigan evening.

Ingredients

Instructions

Pat steaks dry with paper towels. Season steaks on all sides with 2 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature on a wire rack for 40 minutes (or at least 20 minutes if short on time) to allow salt to penetrate and moisture to redistribute.
Preheat oven to 250°F (or set one side of grill to low indirect heat). Place steaks on a wire rack set over a baking sheet. Slow-cook in oven (or grill over indirect heat, lid closed) for 20-30 minutes, until internal temperature reaches 110°F (for medium-rare).
While steaks cook, mix butter, parsley, rosemary, thyme, and minced garlic in a small bowl until combined. Set aside.
Heat a cast iron skillet or grill to high heat. Add 1 tbsp oil. Sear steaks for 1-2 minutes per side until a deep golden crust forms and the internal temperature reaches 125°F for medium-rare (adjust for desired doneness).
Transfer steaks to a cutting board and top immediately with herbed butter. Rest 5-10 minutes, then slice against the grain. Serve with lemon wedges if desired.