Reverse Sear Steak takes the guesswork out of cooking thick cuts of beef by starting in the oven and finishing with a quick sear in a hot pan. The result of using this method? A juicy, evenly cooked center with a mouthwatering crust.
For other delicious steak recipes, try my Air Fryer Steak Bites, Flat Iron Steak, and the best Steak Marinade next.
Why You Should Reverse Sear Steak
The reverse sear technique has changed how I cook steak. Using low temperature and a slow process, brings the steak to perfect doneness with no dry, overcooked spots.
It’s like having steakhouse-quality results at home, with juicy, tender meat and a crisp, browned crust. Drying the steak on a wire rack is key to removing excess moisture. This allows the Maillard reaction to work its magic in the pan.
This method avoids the unevenness of high-heat cooking and keeps the flavors pure. It takes a bit more time, but the results make it worth every minute.
Ingredients
- 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 of heads of garlic and sprig of thyme to the butter for more flavor.
How to Reverse Sear a Steak
See recipe card for ingredient quantities and full instructions.
I start by preheating the oven to 275°F (135°C) and setting a wire rack over a baking sheet. Then, I dry my steaks with a paper towel to make sure they’re completely dry, which helps achieve that perfect crust later.
I sprinkle each side with half the seasoning and black pepper to get them nicely coated.
While the oven heats, I place a 12-inch cast iron skillet on the bottom rack to let it get really hot.
Once everything’s ready, I place the steaks on the wire rack and put them in the oven, cooking them for about 15-20 minutes, depending on thickness and my preferred doneness.
After that initial cook, I take the steaks out and set them aside. I carefully remove the hot skillet from the oven and place it on the stove over medium-high heat.
Then, I add the steaks directly to the hot skillet, searing them for about 1-2 minutes on each side until they’ve developed a gorgeous, golden-brown crust.
For extra flavor, I sometimes add a bit of butter, garlic, and thyme, basting the steaks as they sear. Finally, I transfer the steaks to a cutting board and let them rest for at least 10 minutes before slicing. This last step is key for keeping all those juices locked in.
Timing and Temperature for Reverse Sear Steak
See chart below for desired doneness and corresponding temperature of your meat.
Pro Tips
- Thick cuts of steak work best for this recipe. They cook more evenly during the slow roast and develop a rich crust when seared.
- Preheat your cast iron skillet in the oven while reverse searing. A hot skillet helps create a perfectly browned crust on the steak’s exterior.
- Low and slow cooking breaks down enzymes for tenderness. This gentle process activates cathepsins, resulting in a super tender cut of beef.
- Add butter, thyme, and garlic while searing for extra flavor. Use a spoon to baste the steak with the seasoned butter, enhancing its richness.
- This method works for various cuts. While I’m using ribeye, it’s also great for New York strip, filet mignon, and other thick steaks.
Storage
Reverse sear ribeye steak is best enjoyed immediately. However, you can store leftovers in an airtight container in the fridge for up to three days. To reheat, add the steak to a hot pan for a quick sear until warmed through.
Kitchen Tools
A meat thermometer or instant-read 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 by checking the temperature. I prefer cooking the steak until it reaches an internal temperature of 165°F.
A wire rack is essential to lift the steak off the pan, allowing heat to circulate evenly during cooking. 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.
What to Serve with Reverse Seared Steak:
- Potatoes: Reverse seared steak is so delicious with a Baked Sweet Potato.
- Roasted Veggies: Roasted Broccoli or Roasted Balsamic Glazed Brussel Sprouts are delicious sides for steak as well.
- Pasta: For an extra fancy meal, indulge with Lobster Mac & Cheese.
- Leftover Steak: Use up any leftover steak you may have by adding it to Steak Egg and Cheese Sandwiches, Spaghetti Squash Alfredo with Steak, Cheesesteak Stuffed Bell Peppers, or this Beef and Broccoli Recipe.
Storage
Reverse sear steak is best enjoyed immediately after cooking. However, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add the steak in to a hot pan for another sear until warmed through.
FAQ
What's the difference between reverse seared steak and sous vide?
Reverse searing uses dry, low oven heat, so it's perfect for achieving a great crust. Sous vide cooks the steak in water, preventing it from drying out and making it nearly impossible to overcook, though it doesn’t naturally form a crust.
Do steaks need to rest before cutting?
Yes, it’s essential to let steaks rest before cutting to allow carryover cooking, where the temperature rises about 5 degrees, helping achieve the desired doneness. This pause ensures the juices settle, keeping the steak tender and flavorful. For accuracy, check the final temperature after searing to hit your perfect medium-rare or medium steak.
How long to put steak in oven for reverse sear?
Place the steak in the oven for 15-20 minutes, depending on how thick the steak is and your desired doneness.
More Steak Recipes
Looking for other recipes like this? Try these:
After you try this Reverse Sear Steak recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
Related: Try this delicious Steak au Poivre!
📖 Recipe
Ingredients
- 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)
Instructions
- 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.
Troy says
Amazing
Tony says
My favorite!