Error Generating Recipe
A tongue-in-cheek take on a classic reverse-sear steak, "debugged" with a bright shallot-herb butter and a quick pan sauce. Even if your dinner plans ...
2 generous servings
Modern American Cuisine
🟡Intermediate★★★☆☆
Jul 24, 2025
22 views
Ingredients
🥩
2 pieces
boneless ribeye steak
about 1.5 inches thick, prime grade preferred
🥬
2 pieces
garlic cloves
lightly smashed
💧
1 tbsp
red wine vinegar
🥛
4 tbsp
unsalted butter
room temperature
🫒
2 tbsp
neutral oil
such as grapeseed
📦
1 piece
shallot
minced
🫒
2 tbsp
extra-virgin olive oil
🌶️
4 pieces
fresh thyme sprigs
🌶️
2 tsp
kosher salt
plus extra for final seasoning
🥬
1 tsp
freshly ground black pepper
📦
1 tbsp
fresh parsley
minced
🍎
0.5 tsp
lemon zest
finely grated
🌶️
0.5 tsp
flaky sea salt
for finishing
🌶️
1 tsp
Dijon mustard
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Pat the boneless ribeye steak completely dry with paper towels, season all over with half of the kosher salt and the freshly ground black pepper, and let the steaks rest uncovered on a wire rack for 45 minutes so the seasoning penetrates and the meat tempers for even cooking.
Step 2
In a small bowl, mash the unsalted butter with the lemon zest, fresh parsley, and half of the minced shallot until homogenous; form into a log on plastic wrap, chill while you cook—the chilled butter will melt more slowly on the hot steak, giving a glossy finish.
Step 3
Preheat your oven to 250°F/120°C, place the boneless ribeye steak on a wire rack set over a baking sheet, and roast until the internal temperature reaches 110°F/43°C for medium-rare, 25–35 minutes. Low heat dries the surface slightly, promoting a superior sear later.
Step 4
Five minutes before the steaks reach temperature, heat a heavy skillet over medium-high until it just begins to smoke; add the neutral oil and swirl to create a thin, even film—this prevents sticking and maximizes browning.
Step 5
Transfer the hot steaks to the skillet and sear 60–90 seconds per side, pressing gently to ensure full contact; during the final 30 seconds, add the fresh thyme sprigs and garlic cloves, basting continuously with the aromatic oil for deeper flavor.
Step 6
Move the steaks to a cutting board, top each with a coin of the chilled butter mixture, tent loosely with foil, and rest 8 minutes so juices redistribute and the butter melts into a sauce.
Step 7
Discard excess fat from the skillet, return it to medium heat, and sauté the remaining minced shallot just until translucent, about 30 seconds, scraping up fond—the browned bits are concentrated flavor.
Step 8
Deglaze with the red wine vinegar, stirring until almost dry; whisk in Dijon mustard and extra-virgin olive oil off heat to create a quick, tangy pan vinaigrette.
Step 9
Slice the rested steak against the grain, arrange on warm plates, spoon over the pan vinaigrette, and shower with flaky sea salt for texture and final seasoning.
Step 10
Serve immediately, letting the melted herb butter mingle with the vinaigrette—a deliberate "error" that crashes together into a surprisingly complex sauce.
✨Chef's Tips
- ★Reverse searing (low oven followed by a hot pan) gives you near-bulletproof temperature control—use a probe thermometer and pull at 110°F/43°C; carryover will land you perfectly at 125–128°F/52–53°C after resting.
- ★Dry surfaces brown; moisture steams. Patting the boneless ribeye steak dry and giving it oven time before searing evaporates surface water and intensifies crust formation.
- ★Keep the neutral oil to a sheen—excess fat lowers pan temperature and can cause patchy browning. You want just enough to prevent sticking.
- ★Resting is not idle time: fibers relax and reabsorb juices, preventing a plate-flooding "memory leak" when you slice. Eight minutes is the sweet spot for a 1.5-inch steak.
- ★The quick Dijon vinaigrette punches through the steak’s richness. If you prefer a thicker sauce, whisk in a tablespoon of cold unsalted butter off heat for an instant emulsified gloss.
steakreverse searribeyeherb butterintermediatedinner