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close up of a sliced reverse sear steak showing the perfect pink inside and golden sear

Reverse Sear Steak

We've been making the Reverse Sear Steak for a while now and we can safely say, it's fool proof. Its the absolute easiest method to perfectly cooked steak with a perfect sear. You'll need a meat thermometer, and you're off to the perfectly cooked steak.
Course main, Main Course, Main Dish, steak
Cuisine American, French
Keyword how to cook steak, how to reverse sear steak, reverse sear, reverse sear steak, steak, Steak recipe, wagyu steak, what is reverse sear steak
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Calories 106 kcal
Author Mahy

Ingredients

Steak

  • 4 pieces Steak Ribeye or your favorite steak cut
  • 1 Teaspoon salt and pepper

To Sear

  • 4 tablespoons Butter Unsalted
  • 4 cloves garlic whole
  • 2 sprigs rosemary

Instructions

  1. Start by preheating the oven to 275 degrees F. YES that seems low and it is. This low temperature helps activate the enzymes of the meat and creates a tender steak.

  2. Line a baking sheet with a wire rack, and you can place a parchment paper under the rack if you prefer. We didn’t need to.
  3. Season the steak with salt and pepper and steak spice, or just salt and pepper. Place the steak on the wire rack in a single layer.
    The steak sprinkled with salt and pepper and placed on a wire rack over a baking sheet
  4. Cook the Steak in the Oven

  5. This is where a meat thermometer is essential. Based on how well you want your steak to be done, you'll determine the cooking times.

    A hand holding a meat thermometer inserted into the steak to make sure the correct temperature has been reached '

  6. Usually this process takes between 15-25 minutes. See the reference guide below on cooking temperatures.

  7. For rare, you'll bake the steak until  it registers at 90 degrees F internally. For Medium rare, you're looking at 95 degree F. Medium steak should register between 100 -105 degrees F, while medium well is at 110 degrees F. Well done steak starts at 120 degrees F.
  8. Once you have reached the desired temperature, remove the steaks from the oven. You'll notice no water has leaked out or blood, just dried out surfaces. This is optimal for a crisp sear.

  9. Now it's time for that crust on the steak. You'll need a few things to achieve that perfect crust.

    The oven cooked steaks are placed in a heavy duty cast iron pan with lots of butter for achieving the seared crust
  10. Start with a sturdy skillet like a cast iron which retains the heat so beautifully. Add in the butter and some crushe whole garlic cloves.
  11. This is optional, so is adding in some rosemary sprigs or any other herb or lemon zest.
    flipped steak basted with butter in a cast iron skillet with a beautiful golden crust
  12. Since the steak is already cooked on the inside, the searing will add in about 20 degrees F extra. This is how you'll get the optimal doneness.
  13. Flip the steak and continue basting it with remaining butter, adding more along the way.
  14. You'll basically sear for just 1-1.5 minute per side to obtain the optimal crust.
    Three steaks on a board revere seared and perfectly browned on the outside and surrounded by lemon and rosemary
  15. Rest and Slice the Steak
  16. As you rest the steak, some extra carryover cooking will take place, and the juices will hold tighter into the meat. So it's best to hold off on slicing right away.
    A sliced reverse sear steak on a black marble showing the perfect medium rare cooked inside of the steaks
  17. You need to rest the meat for about 5 minutes. And then feel free to serve as is or slice into pieces as shown above. We sliced it to show you the doneness.

Recipe Video

Recipe Notes

Reverse Sear Steak Tips and Tricks

  1. You can use any type of steak for this recipe, so pick your favorite cut. An affordable steak would be the sirloin. A tasty one would be the NY Strip Steak and even more the Ribeye Steak. A super tender one wold be the tenderloin used in Surf And Turf. We even used Wagyu today and it was phenomenal!
  2. When it comes to seasoning, a simple and pepper are perfect. However you can add in your favorite steak spice as well and it would taste amazing!
  3. Make sure you have a meat thermometer for this recipe. It's essential to have it in order to reach the perfect doneness level of your steak.
  4. Use a wire rack over the baking sheet in order to avoid any moisture on the surface of the meat.
  5. You can refrigerate the seasoned steak for 2 hours before cooking for a dryer surface which is highly recommended!
  6. Cooking the steak at low temperature initially is KEY to activate the enzymes that tenderize the meat. It also promotes even heat that is perfect for cooking the meta to desired level.
  7. The oven method also is the only way to prevent over cooking the steak in order to get a perfect crust.
  8. The thickness of the steak doesn't matter here too, since you will reach the desired temperature either way.
  9. If cooking several steaks at the same time, make sure they are the same thickness so it's easier to monitor in the oven.
  10. Cooking the steak in the oven dried out the surface further which is great for searing.
  11. The oven creates the perfect pink interior on the meat without grey-ish edges.

Cooking Temperature Guide for Reverse Sear Steak

  • Rare: Bake until 90 degrees F, sear until 120 degrees F.
  • Medium Rare: Bake until 95 degrees F, sear until 125 degrees F
  • Medium: Bake until 105 degrees F, sear until 135 degrees F
  • Medium Well: Bake until 115 degrees F, sear until 140 degrees F
  • Well: Bake until 125  degrees F, sear until 155 degrees F

Troubleshooting

  • Why Didn't My Steak Develop a Crust?: The pan was not hot enough or the steak surface was too wet.
  • What if My Steak is Gray Inside?: The steak stayed on the searing heat too long.
  • Why Is My Steak Dry?: The internal temperature exceeded the target doneness.
  • What if my Steak Smoke Excessively?: The oil had a low smoke point or the pan was overheated.
  • Why Is the Crust Burning?: The pan is too hot relative to the searing time.
  • Why Use a Wire Rack?: A rack allows air circulation around the steak for more even cooking.
  • How a Thermometer Matters: Reverse searing is temperature driven rather than time driven. Thermometers provide precision.
  • Why Thick Steaks Work Best: Thin steaks reach target temperature too quickly to benefit significantly from reverse searing.

Storage and Reheating

  • Storage: Store in the refrigerator in an airtight container for up to 4 days.
  • Reheating: For best results reheat gently at low temperature and finish briefly in a hot pan if desired
  • Avoid microwaving whenever possible.

What is Reverse Sear?

As the term is, basically you'll reverse the traditional process. You'll start by cooking the steak in a warm oven until the met reaches the temperature you're opting for. Then you'll sear the meat in a hot skillet on the stove to obtain the perfect golden crust.

Does Reverse Searing makes Steak more tender?

The process ensures you'll have the perfect doneness to your steak and this means you'll have a tedner steak. Another factor is the low temperature cooking of the meat which tenderizes it by activating enzymes.

Can you Reverse Sear Steak Ahead of time?

YES! You can cook the meat in the oven until you reach the desired temperature. Refer to the guide above. At that point you can keep the meat aside until you're ready to sear. Sear it right before serving. This is best to maintain the juiciness of the meat, unlike cooking entirely ahead of time.

What is the best steak to use?

ANY! Ribeye Steak has tremendous flavor and marbling. The NY Strip Steak is also a great candidate, along with tenderloin or fillet mignon. Today we used Wagyu sirloin and it was perfect. The most affordable would be a sirloin.

Can I do the reverse sear on the grill?

You can either make the whole process using a temperature controlled grill, or just sear in the grill. To do the whole process, make sure the grill is set to 275 degrees and you'll need indirect heat. Place the steaks inside, covering the lid, making sure to maintain the temperature.

When ready, remove from the grill and turn up the heat. Return the steaks back to the grill for the final charr and finish with a dab of butter when serving.

Is reverse searing better than traditional searing?

For thick steaks, reverse searing typically provides more even doneness and greater control.

What temperature should I cook a reverse sear steak?

Low oven temperatures are used initially, followed by an extremely hot final sear.

How thick should a steak be for reverse searing?

At least 1½ inches thick is ideal.

Do I need a thermometer?

A thermometer is strongly recommended for accuracy.

Is reverse sear steak worth it?

For thick premium steaks, it is one of the most effective cooking methods available.

Nutrition Facts
Reverse Sear Steak
Amount Per Serving
Calories 106 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 673mg29%
Potassium 19mg1%
Carbohydrates 1g0%
Fiber 0.1g0%
Sugar 0.04g0%
Protein 1g2%
Vitamin A 352IU7%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.