How To Reverse Sear a 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.
Ingredients
- 2 steaks (1 ½ to 2-inches thick, (ribeye, new york strip, filet mignon, porterhouse))
- kosher salt (as needed for seasoning)
- black pepper (as needed for seasoning)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (optional)
Directions
- 1
Line a sheet pan with foil and place a wire rack on top, set aside.
- 2
Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
- 3
Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.
- 4
Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
- 5
Generously season the meat with salt and ground black pepper on both sides.
- 6
Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.
- 7
Remove the steaks from the oven and set aside.
- 8
Remove the cast iron pan from the oven and transfer to the stovetop.
- 9
Heat pan over high heat and add oil.
- 10
Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
- 11
Sear the first side until a deep brown crust is formed, about 2 minutes.
- 12
Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
- 13
Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
- 14
OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
- 15
Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
- 16
Serve steaks warm.