How To Reverse Sear Steak

Prep: 10

Cook: 30

Total Time: 40

Yield: 2 people

Course: Entree

Cuisine: American

Calories: 445kcal

Author: Jessica Gavin

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.

Ingredients

▢ 2 steaks, 1 ½ to 2" thick, like ribeye or filet mignon
▢ kosher salt, for seasoning
▢ black pepper, for seasoning
▢ 1 tablespoon (15 ml) vegetable oil
▢ 1 tablespoon (14 g) unsalted butter, optional

Instructions

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.

Notes

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 1/2 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

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