The reverse sear steak recipe is a great method to get a steakhouse worthy, juicy, and tender piece of ribeye steak every time! Once you try this cooking method, you will cook your steaks like this forever.
One thing about being a Texan is that we love our beef! A perfectly cooked ribeye steak or sirloin is always a delicious meal idea. Cooking your steaks this way will be your go-to from now on!
The best part about reverse searing a steak:
Once you learn the ins-and-outs of this reverse sear steak recipe, you will want to eat your steak like this everytime.
No more dry steak! Reverse searing your cut of meat means that it is cooking from the inside first, then browning the outside. What this means is that all of the natural juices and flavors get trapped inside the steak.
Reverse sear any cut of steak: Some of the most popular cuts of steak are of course the ribeye, filet mignon, porterhouse, t-bone steak, and sirloin. However, you can even use the reverse sear method on london broils and chuck steaks too!
What you need to cook this juicy piece of meat:
Steak: You will need steaks that are at least 1 ½ inches thick. This is to ensure that the reverse sear method cooks the steak perfectly.
Seasoning: A good steak seasoning is always a great spice to keep on hand. Of course you can also season your sirloin up with salt and pepper as well.
Butter: Adding butter to your skillet is a great way to get a good baste on the steaks as you're searing them. You can also add a couple heads of garlic and sprig of thyme to the butter for more flavor.
How to reverse sear a steak:
- Start by preheating your oven to 275°F (135°C).
- Completely dry your steaks using paper towels. Then season them with steak seasoning, and salt and pepper if desired.
- Place a 12" cast iron skillet into the bottom rack of the oven so that it can preheat.
- Place your dried and seasoned steak on a wire rack that is sitting on top of a cookie sheet.
- Now put the steaks into the oven and cook for 15 minutes. Use a digital thermometer to check the temperature. See chart below for desired doneness and corresponding temperature of your meat.
- Once the desired temp is reached in the oven, remove them immediately and sear them in the cast iron skillet.
- Take them out of the skillet and let them rest for at least 10 minutes prior to cutting them open.
Do steaks need to rest before cutting?
Resting a steak before cutting it is important. Remember that the temperature and doneness of the steaks will increase when you remove them from the oven and sear them in the skillet.
The steak temperature will also rise about 5 degrees while they are resting after searing. This is called carryover cooking.
You can check the final temperature once you take them out of the pan to ensure you get your perfect medium-rare steak, or medium steak.
Kitchen tools used to cook the perfect steak:
A meat thermometer is essential to ensure that you get the correct temperature of the steak for your desired doneness. The only way to tell how done a steak is (aside from cutting it open), is to gauge the temperature. See the table below.
A wire rack (cooling rack) is needed to lift the steak up off of the pan while you are cooking it in the oven. We want the heat to disperse all around the steak, instead of it just sitting on the pan and searing in the oven.
A sharp chef knife will help you get a nice clean cut on your steak once it rests. Depending on your cut of steak, you may need to cut against the grain.
Pro-Tips for making steak:
Preheat your cast iron skillet in the oven while you are reverse searing the steaks. This helps to create the perfect brown crust on the outside of the meats.
Cooking the steaks low and slow help break down the enzymes in the steak; which are called the Cathepsins. This creates a super tender cut of beef.
Add butter to the skillet while you sear the steaks. Then add a sprig of thyme, and a couple cloves of garlic. Use a spoon to scoop the seasoned butter over the steaks to baste them.
Recipes using leftover steak:
Here are some delicious recipe ideas for you to use up any leftover steak you may have.
- Steak Egg and Cheese Sandwiches
- Spaghetti Squash Alfredo with Steak
- Cheesesteak Stuffed Bell Peppers
- Beef and Broccoli Recipe
- 2 thick cut Steaks, ribeye, New York Strip, Porterhouse at least 1 ½- 2 inches thick
- 1 tablespoon Steak seasoning of choice (add more seasoning to taste)
- 2 teaspoons Black pepper
- 1 tablespoon Butter, unsalted to sear steaks
- 2 heads Garlic, to sear with steaks for flavor (optional)
- 1 sprig Thyme, to sear with steaks for flavor (optional)
- Place a wire rack (cooling rack) over a baking sheet.
- Place your oven rack in the center part, and preheat it to 275 degrees fahrenheit (135 degrees celsius).
- Dry the steak with a paper towel to make sure they are completely dry. Sprinkle half of the steak seasoning and half of the black pepper evenly on each side of the steak.
- Place a 12" cast iron skillet into the bottom rack of the oven to get it nice and hot.
- Put the steaks onto the wire rack, and place it into the preheated oven. Cook for 15-20 minutes depending on how thick they are, and your preferred level of doneness (chart in the post above).
- Remove the steaks from the oven and set them aside. Take the cast iron skillet out of the oven and place it on the stove over medium high heat.
- Add the steaks directly into the hot skillet and sear for about 1-2 minutes per side, or until a nice crust is formed.
- (optional) Add the butter, garlic, and thyme to baste the steaks for added flavor.
- Transfer the steaks onto a clean cutting board or plate, and allow them to rest for at least 10 minutes before cutting.
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Amount Per Serving: Calories: 537Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 196mgSodium: 102mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 181g
This website provides approximate nutrition information as a courtesy and for convenience only.