Reverse Sear Steak Recipe

4.90 from 365 votes
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The reverse sear steak method might change the way you cook beef forever. This two-step process involves baking in the oven and searing in a hot pan. It’s a reader favorite, with hundreds of rave reviews!

Perfect medium-rare reverse sear steak.

Recipe Science

  • The gentle and consistent heat in the oven provides more control of the internal temperature and prevents overcooking.
  • Cooking in the oven below 300 degrees activates enzymes that tenderize the meat.
  • Pan-searing at the end of cooking develops a golden brown crust through the Maillard Reaction.

Why It Works

In culinary school, I was taught to sear filet mignon or ribeye in a hot pan to lock in the juices. After numerous tests, I’ve found that browning adds a flavorful crust, but the juiciness varies. A thick steak requires more time, yielding overcooked and dry exteriors with a small amount of pink center.

America’s Test Kitchen introduced me to the reverse sear method, which has become my go-to technique ever since. With reverse sear, you cook the meat gently first in the oven and then sear it on the stovetop.

  • There is no need to bring the steak to room temperature for even cooking; the oven quickly does the job!
  • The warm oven dries the surface moisture for effective pan-searing later on.
  • 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.
  • A quick pan-searing on the stovetop develops a stunning crust and flavor.

Ingredients You’ll Need

Ingredients needed to reverse sear a steak.
  • 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).

Temperature and Timing

DonenessBake Until Sear UntilServe At
Approximate steak temperatures baked at 275ºF (135ºC), then seared on the stovetop and rested.

How to Reverse Sear Steak

Step 1: Heat the Oven

Set the oven rack in the center position for even heat distribution. Heat the oven to 275°F (135ºC). Line a rimmed baking sheet with foil or parchment paper, then place a wire rack on top.

Person using a paper towel to dry the surface of a piece of meat.

Step 2: Prepare the Steaks

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

Two slabs of ribeye steaks on a wire rack.

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.

Checking internal temperature of steak on a cooling rack.

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.

Metal tongs being used to hold up a piece of steak to sear the edges.

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.

Reverse sear steak cooked to the perfect temperature

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.

Frequently Asked Questions

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.

More Steak Recipes

If you tried this Reverse Sear Steak method, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

How To Reverse Sear Steak

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.
4.90 from 365 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 2 people
Course Entree
Cuisine American


  • 2 steaks, 1 ½ to 2" thick, like ribeye or filet mignon
  • kosher salt, for seasoning
  • black pepper, for seasoning
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter, optional


  • Heat the Oven – Set the oven rack in the center position. Heat to 275°F (135ºC). Line a rimmed baking sheet with foil or parchment paper, and then place a wire rack on top.
  • Prepare the Steaks – Dry the steaks with a paper towel to remove excess surface moisture. Transfer to the wire rack. Generously season both sides with salt and black pepper.
  • Cook in the Oven – Transfer the steaks to the oven and cook until the internal temperature on a meat thermometer reaches: 85 to 90ºF (29 to 32ºC) for rare, 90 to 95ºF (32 to 35ºC) for medium-rare, 100 to 105ºF (38 to 41ºC) for medium, 110 to 115ºF (43 to 46ºC) for medium-well, and 120 to 125ºF (49 to 52ºC) for well done.
    This will take about 15 to 25 minutes, depending on thickness and desired doneness. Check often after the first 15 minutes. Remove the steaks from the oven and set aside.
  • Pan Sear – Heat a large 12-inch cast iron skillet or stainless steel pan over high heat. Wait a few minutes, then add the oil. Once 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 1 to 2 minutes. Flip and sear the other side for about 1 to 2 minutes. Use tongs to turn the steaks on their sides to cook and render the remaining fat, about 30 to 60 seconds per side.
    Cook until the internal temperature reaches: 115 to 120°F (46 to 49ºC) for rare, 120 to 125°F (49 to 52ºC) for medium-rare, 130 to 135°F (54 to 57ºC) for medium, 145 to 150ºF (63 to 66ºC) for medium-well, and 155°F (68ºC) for well done. Adjust the heat and cook time as needed to reach desired doneness.
  • Baste with Butter – Reduce the heat to medium-low and add the butter to the pan. Once melted, use a spoon to briefly baste the tops of the steaks for one minute.
  • Rest and Serve – Transfer the steaks to a clean plate or cutting board. Rest at room temperature for 5 to 10 minutes before serving.

Recipe Video

YouTube video


  • Steak Selection: I recommend ribeye, New York strip, filet mignon, porterhouse, T-bone, or top-sirloin. The reverse sear method works best for thick cuts 1 ½ inches thick or more. 
  • Cooking Thinner Steaks: This method can be used for at least 1-inch thick steaks. Check them after 10 minutes of cooking in the oven and then every few minutes after.
  • Oil Options: Use a high smoke point oil, such as vegetable, avocado, or light olive oil. Clarified butter also works well. 
  • Checking the Steaks in the Oven: Take the steaks’ temperature at 15 minutes, testing about every 5 minutes until the target doneness is reached. Open and close the door quickly to minimize heat loss, as this will extend cook time. A probe thermometer works well for monitoring.  
  • Make it Dairy-Free: Omit the butter or use a plant-based butter substitute like margarine.
  • Make it Paleo: Use ghee instead of vegetable oil and butter.

Nutrition Facts

Serves: 2 people
Calories 445kcal (22%)Protein 49g (98%)Fat 26g (40%)Saturated Fat 14g (70%)Cholesterol 159mg (53%)Sodium 125mg (5%)Potassium 800mg (23%)Vitamin A 175IU (4%)Calcium 50mg (5%)Iron 3.6mg (20%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

179 Comments Leave a comment or review

  1. Kenneth W. says

    I’m going to try this method on 1 1/2 inch ribeyes for a gathering we are doing for 100 guests. Looking to serve all medium I think this will assist in hitting that mark.

    • Jessica Gavin says

      Keep the temp the same, but monitor the cooking time based on the meat. You may need more time in the oven since it’s a large bone in ribeye.

  2. Tony T. says

    I tried this for the first time today, seared on my new cast iron pan. I will NEVER cook steak any other way than this way ever again! I did 275°f for 17 minutes on a rack and seared 30 seconds each side and edges… perfect medium, exactly how I love it! Had filet mignon and rice for under $10… ☺️ 👍👍 thanks!

  3. Michael Nichols says

    I have been using the reverse sear for quite sometime now. I started using the reverse sear method about 8 years ago on my Prime Rib Roast. It is the perfect method for regulating the cooking times and always comes out perfect. A slow cook in the oven or a smoker.
    After it reaches an inner temp 120 to 130F. I remove it from the smoker and turn the oven up to 450 to 500 degrees. I place the roast in the oven for about 10 to 15 minutes depending on the size of the roast to sear a beautiful crust on it. Resting time about 15 minutes.

  4. Nick says

    I don’t have a cast iron skillet..after it reaches 90 degrees in oven can I finish it off on the grill? Will it come out the same ?

    • Jeremy says

      I have used reverse sear for thick filets for many years finishing on the grill. I’ve actually never tried stove top searing. I generously coat my steaks with Montreal seasoning, let sit at room temp about 30 min, then bake in toaster oven on fairly low heat (approx 200 F) until center of the cut hits about 113 F (I prefer toaster oven because it preheats faster, uses less electricity, doesn’t heat up the kitchen, and frees up the oven proper for roasted veggies etc).

      I use a fairly cheap Kenmore thermometer that you just leave inside the meat and a wire runs out to the device. It has presets and alarms. All I have to do is wait for the beep when the center of the cut hits about 113 F, then I transfer straight to my preheated grill, which maxes out at 550 F on full blast (all burners on high, lid closed). I hit lightly with cooking spray, and sear each side 2-2.5 min depending on thickness. Then let it rest about 5 min, and cut through the middle. 9 times out of 10, it is perfectly between rare and medium rare all the way through.

      I get grill marks, juicy flavor, tender texture, and ideal temp. I still want to try the cast iron method, but low oven heat then high heat grill sear has been working perfectly for me for years. Key is strict temp control and timing. PS better to slightly undercook and throw back on grill for half a minute than to overcook. We prefer our steaks redder than some people. Long story short, grilling works great if you don’t want to finish pan seared. Best of luck !

  5. Becky says

    This worked out great for me with boneless ribeyes last night. I used my Breville oven airfryer insert for the slow and low cooking, and my pan wouldn’t fit in small oven so I just had it heating on the gas range a bit before it was time to sear. Love this method!

  6. Tawni says

    Can you not just pre heat the cast iron in the oven and add steak to that pan for the oven? Then remove steak, add oil and heat and add steak back on the stove top? What’s the point of the wire rack?

    • Jessica Gavin says

      I like to elevate the steak on a wire rack to evenly circulate the heat on both sides for even cooking. You could try the method you suggested in the pan, maybe turning over halfway through, then searing on the stovetop. I would love to hear how it turns out!

  7. Stephen O'Brien says

    Fifteen min. @ 275° is a bit high for my liking, but I generally use smaller cuts of meat closer to 1″ thick, heated for 9-10min @225°…larger cuts would require the higher heat and more time, and a thermometer used as Jessica describes is probably essential.. but I get away with just eyeballing the process, and somehow get good results…I can consistently produce a better steak on my cheapo indoor electric range using the reverse-sear method than I ever could on an outdoor grill!

  8. Dan says

    Just wanted to drop a thank you for my go to indoor steak recipe. Used it probably a dozen times by now and it never fails me.

  9. Susan says

    My friend and I cooked rib-eyes (medium). They turned our perfectly. In fact, they were the best steaks I’ve ever had. Of course, it helped to get a good, well-marbled piece of meat. I will never cook steak any other way indoors.

  10. Wolfgang says

    Followed the recipe to a T and was way over cooked. Steak was still juicy and tasted fine though.

    • Ella says

      The thickness of your steak will make a huge difference. The thinner the steak, the more likely you are to overcook it. I use minimum 3/4 inch steaks and they always come out tender and perfect using this method.

  11. Annette says

    Can I cook the steak in the oven straight from the fridge or should I bring to room temperature first?

    • Jessica Gavin says

      You can cook the steak straight from the fridge. You don’t need to bring the steak to room temperature since you are heating it in the oven before searing.

      • Ella says

        You can, but the process goes faster if you let them come to room temp first since they are in such a low heat in the oven. Personal preference I guess, but I bring my steaks out of the fridge about a half hour before placing in oven. I always get great results so I don’t fix what isn’t broken. 🙂

      • Allison says

        Tried this tonight and it went extremely well. Sometimes straight searing leaves my home smokey and this was a great solution for that!–Allison

  12. Steve Flinn says

    Okay, so, I wouldn’t peg you as a Gavin based on your picture, which may mean you married into that name….which would be the worst news I’ve heard this year, a year filled with terrible news. Because *damn!* you can cook!

    Thank you for this. Cooking it slow in the oven and then popping it into carbon steel for a sear has finally pushed me over into competent bachelorhood.

  13. Katt says

    I have used this recipe three times now and it is THE best way to cook a steak! Thanks for a great recipe!

    • Jessica Gavin says

      Yes, you can use a stainless steel frying pan. However, I would not preheat it in the oven. I would just allow the pan to heat up on the stove until very hot, then sear the steak.

  14. Joseph says

    Why would you rest the steaks after pan searing them? I’ve always rested the steaks after coming out of the oven for about 10 minutes (as nearly every other reverse sear method indicates as well) – one of the beauties of the Reverse Sear – pull them off the pan, they’ve already rested. I maybe rest them for 1 minute, slice ’em up and eat em hot!

    • Jessica Gavin says

      I like to allow the steak to rest to redistribute the juices back into the meat. However, if you prefer, you can dig in right away.

  15. Doug Alder says

    Thanks – another option is, if you have a digital smoker (lets you set the temperature) use it instead of the oven and give your steak say 20 minutes of smoke (just to give it a bit of wood smoke flavour) then pan sear like you point out it when it reaches the desired temperature

    • Jessica Gavin says

      That addition of the smoke to the steak sounds delicious, Doug! Love that the smoker can be used for gentle cooking, then a quick sear.

  16. Gerri says

    Awesome, awesome, awesome! I followed the cooking instructions for medium rare. Cooking in the oven for 15 mins at 275 F was perfect, then seared stove top for two minutes each side and then turned on the edges. I coated the tenderloins w/ Kosher salt, black pepper and a special seasoning mix. I also sautéed some shrimp (from a totally different recipe) with crushed garlic, red pepper flakes, lemon juice, brine (from a jar of olives), butter and parsley… We wound up putting that buttery, garlicky, lemony, brine sauce over the steak … OMG… it was to die for! But the reverse seared steak with just salt, pepper and butter prepared per the recipe here was also amazing!

  17. NickL says

    I’m going to attempt this on a gas grill this evg. It’s Costco mech tenderized rib steak which I just found out about. Hoping the reverse searing helps as I have to cook it more than I usually like to.

  18. June says

    Excellent recipe instructions – the steak came out beautifully browned, crusted, tender and flavorful. This method also generated a significantly lesser amount of smoke throughout my small NYC apartment. Because I was also simultaneously roasting root vegetables, there wasn’t enough room in the oven to pre-heat the cast-iron pan, so pre-heated it on a low stovetop flame. Also added a bit of fresh rosemary to the pan butter while searing/basting, and of course, finishing salt at the end. Do believe I’m now a convert from my previous favorite (but uneven stovetop method) of cooking start to finish in a searing hot, salted pan. The leftovers the next day even remained tender, usually, they’ve turned to leather!

    • Jessica Gavin says

      You’re an inspiration, June! Great idea to preheat the pan over a low flame on the stovetop if you don’t have room in the oven. Love the addition of the rosemary, great job!

  19. Elijah Sugay says

    My wife’s favorite cut is a NY strip – I’ve been preparing them for her since we’ve been married – nearly six years. I attempted your recipe this evening and we both agree, it is literally THE BEST preparation of a NY strip (next time I’ll take photos!). Thank you for sharing your talent and knowledge. I am eagerly looking forward to trying out more of your recipes. Have a great evening!

      • Baz says

        I’ve been afraid to try reverse searing. Tonight I did it for the first time, with a couple of prime NY steaks. It took about half an hour at 275, maybe because they’d been in the freezer, but they were brown on the outside and a perfect medium pink-red all the way through! I will never cook steak any other way.

    • Jessica Gavin says

      I haven’t tried coating and searing the steak with cheese. Grated Parmesan might work well, but the steak might not get browned. Let me know if you try it!

  20. Anand m says

    Excellent idea this reverse searing – worked wonders to reduce sogginess. Served with red wine and shallot sauce which normally makes it runny and soggy but none of that! Could taste the crisp seared layer despite smothering the steak in the wine sauce.

  21. Rob Z says

    I made this for a Christmas Dinner and it could not have turned out better. Three ~1.25 pound ribeyes in the over for 20 minutes and then a 1.5 minute sear per side with a little butter basting at the end. It made 3 perfectly medium rare steaks

  22. Burnt hand says

    I burned my hand because this recipe said to preheat the pan in the oven. Took it out, put it over a burner. A minute later, I forgot that I had preheated the pan–handle included–and accidentally grabbed it using my bare hand. Will probably have a quarter-sized blister in the middle of my palm, and burns on the rest of my hand.

  23. Heiko says

    Thank you for this post. I just made my first steak, and it was the best I ever had !
    Two inch thick Filet Mignon, cooked to perfection. Better than what I had at premium steak houses, at half the price, with twice the fun and sense of accomplishment 🙂

  24. Richard Fellows says

    Since I learned of the reverse sear, it is my go-to way to cook any meat over an inch thick, I slow cook roast lamb or beef then give it a really high temp 5 or 10 mins before resting. Always perfectly done no guessing.

  25. Joanie B says

    It really is a shame I can’t post a pic of my steak. It was pink all the way to the crust and cut like butter. I did use sea salt but that’s just a personal choice. I also used my cast iron pan that has grooves so I got beautiful grill marks. I used a 2inch ribeye from my local meat market. I would highly recommend this recipe. Easy to follow and great results!

  26. Evan Gunter says

    I used this recipe to a tee, and nearly smoked out the entire neighborhood with veg oil in the cast iron. Thought I was gonna start a fire

      • Eric Leman says


        Your instructions, copied from your article read as follows:

        “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.”

        I’d say he followed your instructions correctly.

      • Case says

        true, but the author of the recipe also states “I use vegetable oil” in the instructions, so I can see how the mistake was made

  27. Peter Tassani says

    This is now the only way I cook thick steaks! I was so tired of eating rubbery expensive tasteless steaks. No more. Thank you!

  28. Jesse says

    I’m 63, and my cooking skills include boiling water.
    I tried this tonight, adding butter and basil for final basting. My wife’s jaw hit the floor. Absolutely perfect! 1” New York strips. I did extrapolate oven temp and final temp to push a little more towards medium well. You have a new fan!

  29. Mark says

    Just cooked a beef fillet using this method, and employing the benefits of the MEATER+ bluetooth wireless thermometer.

    It was, hands down, the best steak I’ve ever tasted, seasoned liberally with Maldon sea salt approx 30 mins before putting in the oven. The Meater told me the exact moment to remove the steak, then finishing in my red hot cast iron skillet just elevated the flavour to beyond what I thought was possible.

    Reverse sear is now my go-to cooking method. A life-changing culinary moment!

  30. Katie Kruse says

    Jessica you saved our coronaville kitchen potential disaster. I went to grill my steaks and oh no the propane is gone! So straight to you for a reverse sear recipe. My Mother’s Day steaks turned out perfect thanks to you! So from one mother to another thank you!

  31. Ryan C says

    Started with prime filet. Put some salt and fresh ground pepper for rub. Then initial heat on a pellet grill with electronic temp control and meat probes to both gently heat to temp and also provide a little smokiness, followed by a pan sear with some black truffle butter added on the flip side sear and spooned over top. Nice medium rare inside. Best steak ever.

    • Jessica Gavin says

      Wow, I’m sure the added smoke creating incredible flavor in the fillet. Truffle butter is always a good idea, great job!

  32. Dave says

    I like my steak rare. How long do you let a thick new York strip rest after say it gets up to 115 post sear? and do you cover with foil? I’ve read anywhere from 5 to 10 minutes… I don’t want it continuing to cook up to medium-rare. Thanks!

  33. Patricia Guentzler says

    Cooked two small but thick filet mignons today they came out perfect. I had to let them go 25 minutes in the oven, probably should have been 23 as the temp was a little high shooting for medium, but did the 2 minute per side sear and gave myself 2 minutes to completely sear around the sides (bacon wrapped). I have never had a better steak even in a restaurant.

  34. Carlos says

    Thank you thank you thank you! I just did this with a whole lot of different cuts of meat in my freezer (feeding a large family and staying home), and they all turned out great! Some cuts were rarer than others, but with a lot of people, you have the “I want mine well” and the “I want mine rare”! Meat thermometer is essential. But everyone raved about the steak(s). So, one more time, thank you! From now on, THIS is how I will cook steaks!

  35. Dylan says

    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!

  36. Edward Scully says

    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.

  37. P says

    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.

  38. Nancy Jensen says

    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!

  39. Mark says

    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!

  40. Aaron says

    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.

  41. Salah Dawud says

    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 ?

    • Jessica Gavin says

      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.

    • Jessica Gavin says

      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!

  42. larry moss says

    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?

  43. Craig deFreese says

    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!

    • Jessica Gavin says

      Wow Craig, you rock! I’m so happy to hear that you’ve had success with reverse searing the steak.

  44. Josh Brecher says

    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!

    • Jessica Gavin says

      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!

  45. Jeff Simonton says

    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?

    • Jessica Gavin says

      I think you can use the broiler pan, but just check the doneness temperature sooner. The pan may heat the meat quicker.

  46. Lyle Schultz says

    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.

    • Amy says

      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!

  47. Jim says

    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?

  48. Sonja says

    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. 🙂

  49. Karl says

    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!

  50. Mike H. says

    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.

    • Jessica Gavin says

      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?

  51. Todd says

    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!)

    • Amy says

      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.

  52. Blair says


    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?

    • Jessica Gavin says

      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.

  53. Jackie says

    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!

  54. Richard Kohout says

    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.

      • Kyle says

        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.

  55. Cindy says

    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?

  56. Mike Mertz says

    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.

  57. Linda Rice says

    We have used this method twice now and absolutely LOVE it! Tender, juicy and delicious! It is our go to method now.

  58. Kathy says

    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!

    • Jessica Gavin says

      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!

  59. Bruce Rogers says

    I like my steak rare (almost mooing). What temperature would you recommend to get it to in the oven before the sear?

    • Jessica Gavin says

      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!

  60. Suzanne says

    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!

  61. Kyle Golden says

    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.

  62. Alphonso ScottCross says

    I’ve used this specific recipe several times over the past couple years. Steaks are always perfect!

  63. Simon Williams says

    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.


    Simon (from NZ)

    • Mark says

      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.

    • Jessica Gavin says

      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 🙂

    • Cin says

      Resting only adds about 5 degrees but you forgot to add in the amount that searing it in a skillet that was heated until it was just starting to smoke and then adding ghee and hearing it some more before you put the steak in. That definitely adds way more than 5 degrees.

    • Robin Allen says

      I was a little confused at first too but, if you cook to full temp in oven, when you sear it it will be overdone. The searing and the resting will cause it to rise way past the temp you want it to end up at.

  64. Jeanine Adkin says

    Tried this tonight with filet and it turned out AMAZING!!! Thank you. I’d love to include a photo too if that’s possible.

    • Jessica Gavin says

      Whoo hoo! I don’t think there is a way on the site, but you can on Pinterest or share on IG or facebook 🙂

  65. John Kutsmeda says

    I cooked boneless ribeye steaks and used bacon grease in the cast iron skillet to sear them…DELICIOUS! Thanks Jessica!

  66. Yvette Hirth says

    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!

    • Jessica Gavin says

      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!

  67. Mr. Ron says

    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.

  68. Cathy Camp says

    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.

      • Frederick Squires says

        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…