Low and slow, hard-seared on the Blackstone, and finished with chilled chunky garlic-parsley butter.
SERVES2–4
PREP15 min
COOK45–75 min
REST10–15 min
THE STORY
Control the center, then build the crust.
The reverse sear separates doneness from browning. A slow 225°F cook brings the thick steak close to target temperature, then a ripping-hot Blackstone creates the crust in minutes.
The compound butter stays deliberately chunky and very cold so garlic, parsley, and onion remain visible and melt slowly over the fresh sear.
Method
Make butter.Mix compound butter ingredients, shape or dish, and chill until very firm.
Season.Pat steak dry and season generously on all sides.
Reverse cook.Smoke or bake at 225°F to 115–120°F for medium-rare or about 125°F for medium.
Preheat.Rest briefly while the Blackstone becomes ripping hot.
Sear.Oil lightly if needed and sear 1–2 minutes per side for a deep crust.
Finish.Immediately add chilled butter. Rest 10–15 minutes, then slice.
Pull the steak 10–15 degrees below final target. Chilling the butter hard is key to a slow melt over the sear.
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