Reverse Seared Rib-Eye Steak

Name: Reverse Seared Rib-Eye Steak
Prep time: 20 min
Cook time: 1 h 10 min
Ingredients: Rib-Eye Steak; Oil; Salt to Taste; Black Pepper to Taste

Served with Garlic Butter

Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world.

Complexity

More Involved

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

1 H 10 M

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Ingredients:

Rib-Eye Steak

About 2 cm / 1' thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

250g / 1 Cup Unsalted Butter

Softened recommended

2 Tbsp Fresh Parsley

2 tsp Fresh Chives

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

1 tsp Salt Flakes

2 tsp White Pepper

About This Recipe:

You probably already know that garlic butter makes your vegetables and your toast way better, but--hear us out--have you ever tried it on steak? If not, please allow us to blow your minds. When you take a tender rib-eye cooked low and slow with MEATER, then give it a reverse sear and top it with a pat of our garlic and herb butter, the result is a juicy and buttery delight that just might make you wonder why you ever eat anything else. When it comes to side dishes for rib-eye, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result.

Cut Butter

Dice your butter into small squares.

If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later.

Chop Parsley

Cut off your parsley stems and finely chop the leaves.

Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway.

Slice Chives

Thinly slice your chives.

Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky.

Mince Garlic

Peel and mince your garlic.

Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts.