The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan. I’m a fan of this technique as it provides more control of the internal temperature, a stunning browned crust, and a more tender piece of beef.
Most home cooks have prepared a thick cut of filet mignon or ribeye by pan searing, a conventional method to get a golden crust and pink center. However let’s be honest, sometimes you nail just the right temperature, and other times the beef is too rare or just slightly overdone. This process can be especially frustrating when you’ve paid big bucks for the better cut of meat.
The good news, using the reverse sear steak method will allow for more controllable odds of making the perfect steak while maximizing its flavor. With just a few simple changes like gently cooking the beef at a low temperature in the oven first, and then searing it at the very end will undoubtedly result in delight and high fives! Follow this step-by-step guide on how to reverse sear a steak.
Benefits of the reverse sear method
Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.
- The warm oven dries the surface which removes the moisture for more efficient and effective pan searing later on.
- Slow and even heat in the oven provides more control and prevents overcooking.
- More consistent pink internal color, while limiting cooked grey edges.
- A thick cut of beef can be gently cooked to nearly the right level of doneness.
- Pan-searing at the end of cooking in a preheated cast iron skillet creates a beautiful crust by the Maillard Reaction.
- Finishing the cooking in a pan allows for a flavorful sauce to be made using the fond and pan drippings.
- More affordable than using a Sous Vide, but a similar cooking process.
How to Reverse Sear Steak
Cooking a steak using this method is best for thicker cuts, minimum 1 1/2-inch to 2-inch thick pieces. Anything below will cook too quickly. Chose quick cooking, high-quality steak (USDA prime or choice) with some marbling, like ribeye, top sirloin, new york strip, porterhouse, or filet mignon.
1) Prepare the oven and steak
- Place the oven rack in the center position and another below in the lower third.
- Preheat the oven to 275°F (135ºC).
- Place a large cast iron skillet or heatproof pan in the oven to preheat. This process will kickstart the cooking process and speed up the time it takes to sear the surface.
- Line a baking sheet with foil and then place a wire rack on top.
- 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.
2) Cook the Steak in the Oven
When cooking the steak in the oven, use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. Once 15 minutes passes, check the temperature and continue checking every 5 minutes until you hit:
- 90 to 95ºF (32 to 35ºC) for medium-rare
- 100 to 105ºF (38 to 41ºC) for medium
The steaks will finish cooking in the skillet and continue to increase in temperature, so you don’t want to cook the steak in the oven completely.
3) Pan Sear the Steak
- Remove pre-heated cast iron skillet from the oven and transfer to the stove top.
- Turn the heat to high, once the pan is hot add oil that has a high smoke point temperature. I use vegetable oil or clarified butter like ghee.
- Sear the steaks on each side in the hot oil or fat for about 2 minutes, or until the desired doneness internal temperature is reached.
- Aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare or 130 ºF (50ºC) for medium.
- An option is to add 1 tablespoon of butter at the end of cooking. The hot melted butter is spooned on top to baste the steaks for enhanced browning and flavor.
- Sear the sides of the steaks to render the fat, about 30 to 60 seconds per side.
4) Rest the Steak
Remove the seared steak from the pan to a clean plate or wire rack set on a baking sheet. Allowing to rest gives the carryover cooking a chance to finish heating the steaks. Typically the internal temperature will rise about 5 degrees in 10 minutes. Keeping in mind that continued cooking will occur helps to determine the perfect medium-rare or medium serving temperature.
I was introduced to the reverse sear method in an America’s Test Kitchen cookbook. After learning about the advantages, its become my go-to way to cook thick cut steaks. I would love to hear your thoughts and if you’ve found success with this method, let me know in the comments section below.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Cook the steak on low heat to make it more tender
The gradual and low heating temperature in the oven below 300 degrees not only gives a gentle and consistent heat treatment but also activates enzymes that tenderize the meat. Cathepsins are natural enzymes that help to break down muscle proteins. Gradual heating increases enzyme activity, working to make the meat more tender over time. At about 122°F (50°C) the activity reduces, but the 15 to 25 minutes of slow heating allows the enzymes to work their magic. (Source: The Food Lab)
How To Reverse Sear a Steak
Ingredients
- 2 steaks, (ribeye, new york strip, filet mignon, porterhouse) 1 1/2 to 2-inches thick
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon vegetable oil, (15ml)
- 1 tablespoon unsalted butter, (14g) optional
Instructions
- Line a sheet pan with foil and place a wire rack on top, set aside.
- Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
- Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.
- Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
- Generously season the meat with salt and ground black pepper on both sides.
- Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.
- Remove the steaks from the oven and set aside.
- Remove the cast iron pan from the oven and transfer to the stovetop.
- Heat pan over high heat and add oil.
- Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
- Sear the first side until a deep brown crust is formed, about 2 minutes.
- Carefully flip the steaks over and sear about 1 1/2 to 2 minutes.
- Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
- OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
- Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
- Serve steaks warm.
Notes
- When steaks are in the oven, check the temperature of the steaks using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium.
- When steaks are searing, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) for medium.
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definitely going to try this one. I am drooling while reading….and it is early morning! Gonna go get me a big thick juicy steak for dinner. I will let you know how this turns out.
I can’t wait to hear what you think about the reverse sear method Cathy!
Hello Jessica, I have used the Reverse Sear Method and Love it… I tend to read 4 or 5 recipes and combine some of them. Air Fryers are up and coming. I will be attempting to adjust the Reverse Sear Method to the Air Fryer, using a Chuck Steak. I will Marinade the Chuck with a mixture found for Beef Jerky ( Lots of salt containing ingredients). I will then Par-Cook the Chuck in my Air Fryer and then Sear in a Cast Iron Pan… Looking forward to the results so as to Share them with you…
I would love to hear how your testing goes in the air fryer!
I just learned about the reverse sear method. I am definitely going to try it.; makes a lot of sense.I will also try this method with the barbecue. Next to Alton Brown, you are one of my favorites.
How did reverse searing work with the barbecue?
I’ve tried this method and the steak turned out perfect. Thank you Jessica!
Thank you for your feedback Rebecca! I’m curious, what type of cut did you cook?
Hi Jessica,
Can you share the make and model of your instant-read thermometer, please? The one I have is unreliable. Thanks much in advance!
Yes! I have the thermapen MK4. It’s an investment but works so well. I don’t think I will need a new thermometer for a while!
I am the worst cook in the world and using this method I can finally cook steaks that anyone would eat!
You are a rockstar Janet! Thank you for giving the recipe a try and nailing it 🙂
I cooked boneless ribeye steaks and used bacon grease in the cast iron skillet to sear them…DELICIOUS! Thanks Jessica!
Tried this tonight with filet and it turned out AMAZING!!! Thank you. I’d love to include a photo too if that’s possible.
Whoo hoo! I don’t think there is a way on the site, but you can on Pinterest or share on IG or facebook 🙂
Interesting and makes perfect sense. I currently have a couple of filets in the sous vide and came across this by accident while looking into wine reduction recipes. What I like about this approach (which I MUST try) is that the oven should, indeed, dry the surface, making it easier to sear.
The only thing I don’t understand is the list of temperatures you state for varying degrees of cookedness. They are well below any others I have encountered. For example, you say 90-95f for a medium-rare, whereas most other sources would suggest somewhere around 125f. I realise that resting increases the core temperature, but surely not by that much?
I would be interested to understand why your temperatures are so much lower.
Cheers
Simon (from NZ)
Agreed. Just did this and took steak out at 103 F and when I was done searing it wasn’t over 120. I like my steak a nice 135 F when resting.
Hi Simon, nice to meet you! Sorry for the confusion. The lower temperatures are what should be targeted once you remove them from the oven, before transferring them to the skillet. That’s why they have a lower internal temperature so it doesn’t overcook. Once they hit the hot skillet then they’ll reach the higher 125-135 range or your desired doneness. Let me know if that makes more sense 🙂
I’ve used this specific recipe several times over the past couple years. Steaks are always perfect!
Thanks!
I can’t wait to try this recipe tonight on a 1.75″ dry aged ribeye. Thank you for the very well written article/recipe.
I can’t wait to try this recipe tonight on a 1.75″ dry aged ribeye. Thank you for the very well written article/recipe.
Edit: perfect results! Thank you again!
Whoo hoo! Thank you for he feedback Kyle 🙂
I finally have the perfect recipe for a 2inch steak! I cooked a top sirloin steak to medium with this recipe and it was the best steak I’ve ever cooked. Now I have confidence that I can cook a thick steak indoors. I followed the recipe exactly-I cooked the steak for two minutes on each side in the pre-heated skillet. I’m having guests for dinner tomorrow and will be using this recipe! Thank you!
I’m so proud of you Suzanne! I’m excited for your guests to tasted your professionally made steak!
I like my steak rare (almost mooing). What temperature would you recommend to get it to in the oven before the sear?
Hi Bruce- Rare is about 120-125ºF after resting, so I would target 80 to 85ºF coming out of the oven, then stop cooking when it reaches 115-120ºF after searing in the pan. Let me know how it goes!
This is the exact question I was going to ask. Thanks for the answer!
Worked out wonderfully. Thanks a lot, Jessica. Doing it again tonight!
I want to try this method to make steaks for my family for my daughter’s birthday dinner. Can I sear the steaks in batches (1-2) at a time in my cast iron skillet without affecting the outcome? There are 5 of us, so I need to make 4-5 steaks depending on the cut that I get. Thank you!
Hi Kathy- Yes, you can sear then in batches. I actually think that would be better than try to overcrowd the pan. Let me know how it goes!
We have used this method twice now and absolutely LOVE it! Tender, juicy and delicious! It is our go to method now.
I tried your “Reverse Sear” method today. I experimented with a Tri-Tip, the results were PERFECT. The color, tenderness and flavor were 5-Star restaurant quality. This is perhaps the Best beef steak I’ve ever made.
Thank you for sharing.
Can you do the reverse searing with a marinated steak? I was just looking at your marinade and would love to try both but not sure how it’ll work?
Yes I think you can! Just dry the meat off before adding into the oven. Let me know how it goes!
What’s your opinion about not using Nonstick cookware? What about Saladmaster ones?
I have used the reverse sear method and it works very well. But the best way to cook thick steaks is to use the sous vide method. It’s pretty much like a hands free method. Just set the circulator to what temp you want, place vacuum sealed steak (or other meats) in water bath and just let cook for 1 to 1 1/2 hours. Pull steak out of bag, dry, reseason and sear over high heat in cast iron skillet. Perfect steak every time.
I just got a sous vide and need to try it! What temperature do you set it at?
Reverse side so much better than sous vide. I tried sous vide one time. I think reverse searing does the most justice to a dry brined cut of meat.
Perfect!! I am enjoying a fabulous ribeye cooked with your method, thank you so much!! I need to make sure my cast iron is piping hot before searing though, as I was trying to get a good crust while keeping it rare, ended up medium rare. Still great! Thank you!
Jessica,
Thanks for this recipe! I’d like to try it tonight but I don’t have an instant read thermometer and my analog one just died. For a .4lb tenderloin steak about 1.5 inches thick, do you have a good estimate for how much time in the oven if I’m aiming for rare to med. rare? Or am I crazy to try to wing it without a thermometer?
It is tough to wing it without a thermometer. I would do bake the filet for 15 to 20 minutes, it should feel like your palm when you touch your thumb and pointer finger together.
I feel like this method is even better than sous vide. With sous vide, you need to fidget with bags and vacuum sealing etc. And you still need to wind up pan searing anyway. Like you say, the oven for ~15-25mins at 275F is sous-vide-ish. Another key to good steak is let it warm up to room temperature before cooking; I usually set mine out of the fridge for at least an hour. (And yeah a meat thermometer is vital!)
I am doing this tonight with a 2.5 inch London broil. i have it in the oven at a much lower temp, 135 (before I read you instructions ☹️) . I plan on it in the oven for an hour then onto the grill. Hope I don’t kill anyone! I agree with everyone here that this is much better than Sous Vide.
I don’t know what I did wrong. I bought 2 large, beautiful looking ribeyes almost 1 1/2 inch thick. Brought them approximately to room temp. I did the thing where I salted them 15 min. before cooking, so that the salt would melt and be drawn inside the steaks. I thought I followed the instructions to the letter. But my steaks came out tough. I’m pretty sure I over seared one of them. But according to my instant read thermometer, I thought the other one was going to be perfect. But they were tough, even though the flavor was good. I don’t know what I did wrong. I had looked so forward to this, but I must have screwed it up somewhere along the line. I’m sure we’ll try again. Thanks.
Hey Mike! What temperature were the steaks when you removed them from the oven? Just to double-check, you cooked them on the wire rack on top of a sheet pan in the oven, and not the cast iron pan, right?
I cooked this tonite with a prime ribeye steak, probably 1.75” thick.
15 min in oven, then ~2 min per side in the pan, added some smashed garlic to the cast iron pan for additional flavor, threw a knob of butter in at the end and gave it a basting, then a short rest, result was beautiful, pink went almost all the way to the edges. I’m going to use this method from now on – thanks for the recipe!
Hi Jessica! I just wanted to let you know I followed this recipe for my boyfriend, hours mom, and myself and it was a big hit! This was the first time I tried this method and I think I’ll do this for thicker steaks from now on. I didn’t have a working meat thermometer or a hood vent so it was a little overwhelming but the results were worth it! Thanks for sharing. 🙂
Your final temp of 120-125 degrees for medium rare is lower than other online sources who generally say 130: I think you are a bit of an outlier. Do you disagree with that temp? Do you anticipate the steak ending at a higher temp after resting 5-10 minutes?
Thanks for this information on how to reverse sear steaks. Easy to read and follow.
Not a story like other teaching instructions.
My steaks turned out great. I used a pellet grill and then the open flame of pellet grill to sear. 120f was perfect.
Thanks
I know, straight and to the point. I really hate reading about someones upbringing, parents divorce and the other details of their life JUST-the recipe please!
I don’t have a wire rack at this time, do you think using my oven’s broiler pan will work?
I think you can use the broiler pan, but just check the doneness temperature sooner. The pan may heat the meat quicker.
Hey Jessica,
Thoughts on resting for 10 minutes after oven, so when you sear it goes straight to the pan? I’ve never rested after sear using this method, only rested after oven. Think it changes anything?
Tried it tonight, and it was literally the most perfect cooked steak I have ever made. Medium rare heaven. Thank you!
Just tried this recipe and it came out perfect,2 boneless ribeyes about 2 inches thick. 21.30minutes in the oven at 275 then I seared probably did an extra minute or two on each side because the cast iron wasnt quite hot enough, you really want that cast iron pretty scorching hot. Also I wait to add butter till after its out the pan i melted enough butter on top to make sure it had plenty to soak up and reabsorb during resting. It was picture prfect witha nice 2/3 of an inch sear and then a perfect bright pink med rare the rest rest of the way through, all the fat rendered perfect.Thank you for the easy guide!
Thank you for sharing your exact timing and results! Great tip on making sure that the cast iron skillet is VERY hot before searing the steak. Now I’m craving steak!
Jessica! I followed your instructions and finished with a delicious steak! I have never been happy with the way my steaks come out at home, no matter what method. Until now. Crispy seared crust, tender inside, I am 63 years old and this is the best home cooked steak I have made! Kudos to you!
Wow Craig, you rock! I’m so happy to hear that you’ve had success with reverse searing the steak.
Most people buy their meat in supermarkets. They don’t have access to a butcher who will cut their steaks one and a half to 2 inches thick. Most supermarket stakes are 1/2 , 3/4 or 1 inch thick it. How would you Use the reverse see year method?
Just tried it out, the cut wasn’t even that great but it was sooo tender. The crust was unbelievable. Thank you!
Great to hear that this method works well with less tender cuts of beef. Thanks James! Those cathepsin enzymes that help to break down muscle proteins must be working!
I can’t wait to try it out on a 1.75 in dry age New York strip! But I have one problem I don’t have a instant read thermometer how long should I cook my steak in the oven for Jessica ?🤔
thank you 🤗
I would definitely recommend an instant-read thermometer, lots of good affordable ones out there! But if you don’t have one, it will be a lot more guessing, but you can certainly give it a try! I would check after 15 minutes as the recipe recommends, then keep cooking until about rare is reached (how to test to follow). The steak after coming out of the oven should still be very rare (90-95F). To check by touch, with your left hand touch the index and tip of thumb together. Push with your right index finger that fleshy area between the thumb and the base of the palm. It should have a good amount of give still, that is rare. Touch the meat for a similar resistance in the center of the steak. Target that doeness before adding the meat to the hot pan for searing. You might need to reduce the searing time, depending on how done you like your steak.
Besides setting off the smoke alarm, prompting my home security company to call in a panic, this steak was… oh… my… goodness!!! I cooked a ribeye and a T-bone. I think my wife fell in love with me all over again, too (she had the ribeye). Hahaha. Thanks for sharing.
Wow! So glad that a little bit of smoke was worth it. Especially that your wife enjoyed it so much!
Tried this at home – it worked great. I’m a huge fan of putting patties, steak and all other kinds of meat into the oven first to pre-cook them!
First time ever trying this method, and it was phenomenal!! Plus, the slower cook time allowed me to spend the time getting the side dishes prepped to perfect
Your timing on everything was spot on!
Thanks for sharing..I will be sure to pass along your site to my steak loving friends!
I’m so thrilled to hear that you had steak success!
Neat idea, I dont buy steaks that thick personally too expensive. I think you’re finished cooking temps are a little low. Rare is 135 med rare is 140. I have been a butcher for 15 years.
Makes sense. Can’t wait to try this for sure. My only concern is constantly stabbing the steak with the thermometer to check temp thus creating holes for all the juices to flow out. I would think a thermometer that can stay in the oven would be better and you know when it’s done and without constantly opening the oven letting heat out and poking holes in it. Your thoughts.
That’s true I did notice a lot of lost juice lol but that happens most of the time after you cook a steak…
Wow!!! This was so easy and I feel like I have really mastered making steaks now!! They were so delicious!!
You are a rockstar Steph!
Wowza. I’ve been cooking steaks for a while now, and just recently started scooping thick NY Strips and Sirloins/Ribeye’s… last night I used this method on a huge ribeye, the steak only needed about 15 in the oven and it was good to go for the pan… after turning the steak and basting it w garlic butter and thyme, letting it rest, finally eating it….. wow.
Never had more of a tender steak than this one. Next time I’m going to melt the butter garlic and thyme in a different pan because it’s hard to baste on a very on pan w/ oil jumping out of it… but the most tender things ever… no joke. Thanks for this method!