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how to reverse sear a steak

how to reverse sear a steak

The reverse sear method revolutionizes how steak is cooked, ensuring even doneness, a juicy interior, and a flavorful crust. By slowly cooking the steak at a low temperature before searing it in a hot pan, home cooks can achieve restaurant-quality results every time. This technique provides better temperature control, moisture retention, and texture compared to traditional searing methods.
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Prep Time 15 minutes
Cook Time 45 minutes
Dry Brining (Optional) 6 hours
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick-cut steaks ribeye, New York strip, or filet mignon, 1.5–2 inches thick
  • 1–2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp high smoke point oil grapeseed or avocado
  • 1 tbsp unsalted butter optional
  • Fresh herbs like thyme or rosemary, optional

Equipment

  • Oven or grill with indirect heat setup
  • Cast-iron skillet
  • Meat thermometer
  • Wire rack and baking sheet
  • Tongs
  • Sharp chef’s knife

Method
 

  1. Preparation:
    Pat steaks dry, season with salt and pepper, and let sit at room temperature for 30–45 minutes.
  2. Low-Temperature Cooking:
    Heat oven to 225–275°F (107–135°C).
    Place steaks on a wire rack over a baking sheet and cook until the internal temperature is 10–15°F below your desired doneness.
  3. Searing the Steak:
    Heat a cast-iron skillet over high heat (450–500°F).
    Add oil and sear steaks for 45–60 seconds per side.
    Add butter and herbs in the final 15 seconds for flavor.
  4. Resting and Serving:
    Transfer to a cutting board, rest 10–15 minutes, then slice against the grain and serve.

Notes

  • Always remove steak from heat slightly before it reaches the final temperature to allow for carryover cooking.
  • Pat dry before searing to create a perfect crust.
  • Resting is essential, it allows juices to redistribute for a tender, flavorful result.
  • You can use a grill or sous vide for the low-heat phase if preferred.
  • Adding herb butter or a light sprinkle of finishing salt enhances presentation and taste.