Reverse Sear Steak Recipe (2024)

• Steak: This reverse sear method is best for thicker cuts, at least 1 ½ to 2 inches thick. Anything below 1 inch will cook too quickly. Choose a quick-cooking, high-quality steak (USDA prime or choice) with some marbling. My top choices are ribeye, top sirloin, New York strip, porterhouse, T-bone, and filet mignon.
• Oil: Use a high smoke point oil like avocado oil, light olive oil, soybean, or vegetable oil to sear the steaks. Even better, use clarified butter for the richest taste.
• Butter: When the steak is nearly done cooking, I baste it with butter. The milk solids brown, adding toasted aromas and flavor to the meat.
• Seasonings: Salt and black pepper enhance the beefy taste. This technique really enhances the surface flavor and tender texture.

See the recipe card below for all ingredients and measurements (US and metric).

Step 1: Heat the Oven

Set the oven rack in the center position for even heat distribution. Heat the oven to275°F (135ºC). Line a rimmed baking sheet with foil or parchment paper, then place a wire rack on top.

Step 2: Prepare the Steaks

Dry the surface of the steaks with paper towels to remove excess moisture.

Place the steaks on the wire rack and season both sides with salt and pepper.

Pro Tip: Refrigerate the meat uncovered for 2 to 24 hours before cooking for a drier surface and more well-seasoned steak.

Step 3: Cook the Steak in the Oven

Transfer the steaks to the preheated oven. Bake for 15 to 25 minutes, depending on thickness and desired doneness. It should be about 30 degrees below the final serving temperature.

Tips for Perfect Execution: Use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak.

Step 4: Pan Sear the Steak

Heat a large cast iron skillet or stainless steel pan over high heat. Once hot, add the oil and get a good sear on each side, about 1 to 2 minutes. Cook the sides to render the fat, about 30 to 60 seconds per side.

Step 5: Baste with Butter

Reduce the heat to medium-low and add the butter. Spoon the melted butter on top to baste the steaks for 2 minutes to enhance the browning and flavor.

Experimentation Encouraged:Add aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs. Toss them in at the end when basting with the butter.

See Also

How To Cook A Perfect Steak (Two Ways)Crying Tiger (Thai-Style Grilled Steak With Dry Chile Dipping Sauce) RecipeHow to Cook a Perfect Porterhouse SteakOne Pot Camping Wasabi Plum Roast Beef & Green Beans

Step 6: Rest, then Serve

Transfer the seared steak to a clean plate or back to the wire rack set on a baking sheet. Briefly rest for 5 to 10 minutes to allow for carryover cooking to finish heating the steaks. As I’m plating up the sides, I find that the steak is at the perfect serving temperature.

How do you reverse sear a steak?

It’s simple! Cook the steaks in a moderately warm oven at 275°F (135ºC). Sear in oil in a hot skillet on the stovetop until golden brown on the surface.

What is the best steak to cook using the reverse sear method?

This method works best for thick-cut steaks, 1 ½ inches or more. It’s great for tender filet mignon, New York strip steak, porterhouse, ribeye, T-bone, or large tomahawk steaks. This method is also great for grilling tri-tip.

Does reverse searing make steak tender?

Cooking the steak in the oven at 275 degrees activates natural cathepsin enzymes that tenderize the meat and help break down muscle proteins. Gradual heating increases enzyme activity, making the meat more tender over time. The activity reduces at about 122°F (50°C), but the 15 to 25 minutes of slow heating allow the enzymes to work their magic.

Can I reverse-sear a steak on the grill?

For a tasty smoked flavor, reverse sear on the grill. Create an indirect heating side of the grill. Once warm, cover and cook the steaks on the cooler side until they reach 100 to 125ºF (38 to 52ºC), depending on the desired doneness (see recipe). Remove the steaks, then cover and increase the grill’s temperature to high, or transfer to the direct heat side if using a charcoal grill. Sear until char marks form, about 30 to 60 seconds per side.

How does a reverse-seared steak compare to sous vide?

Sous vide steak will have the most consistent doneness because it’s tough to overcook. It takes a much longer time and is more difficult to sear without a lot of drying because it’s cooked in its juices. Reverse-seared steaks quickly develop golden, flavorful crusts after the initial oven cooking. It’s a more quick and affordable process without the need for a fancy immersion circulator, bags, and vacuum sellers.