Reverse-Seared Steak
+4 photos

Reverse-Seared Steak

The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

Ingredients

  • thick-cut beef steak

    at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, t-bone, tri-tip, or filet mignon, s

  • kosher salt and freshly ground black pepper
  • vegetable oil

    if finishing on the stovetop

  • butter

    if finishing on the stovetop

    1 tbsp

Directions

  1. 1

    Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step.

    Step 1
  2. 2

    If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

    Step 2
  3. 3

    Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often. (For approximate cooking times, see the chart above .)

    Step 3
  4. 4

    Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.

    Step 4
  5. 5

    If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .

  6. 6

    Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.

  7. 7

    Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.

  8. 8

    Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

Reverse-Seared Steak
+4

Reverse-Seared Steak

743 cal

Similar Recipes

Reverse-Seared Steak

Reverse-Seared Steak

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it’s a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Pan Seared Round Steak

Pan Seared Round Steak

My round steak recipe brings the 5-star steakhouse experience straight to your dinner table. Seared in garlic and herb butter, this steak cooks up in minutes! Watch the video below to see how I make it in my kitchen!

11 minutes6 servings236 kcal
Cast Iron Steak Recipe with Garlic Butter

Cast Iron Steak Recipe with Garlic Butter

This is the only steak recipe you'll ever need. Steakhouse-level results with a foolproof cast iron method that creates an incredible crust every time. The garlic herb butter takes it completely over the top - people will think you went to culinary school.

25 minutes4 servings352 kcal
Oven Baked Steak

Oven Baked Steak

This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak. You only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve!

45 minutes4 servings
Best Flank Steak Marinade

Best Flank Steak Marinade

The Best Flank Steak Marinade makes super juicy and flavorful flank steak every time! Easy to prepare and perfect for grilling, pan-frying, or broiling in the oven.

10 minutes6 servings270 kcal
Grilled Tomahawk Steak

Grilled Tomahawk Steak

A grilled Tomahawk Steak is impressive to serve to company, though is simple to make with just three ingredients.

45 minutes4 servings472 kcal
Garlic Butter Steak Bites

Garlic Butter Steak Bites

These Garlic Butter Steak Bites are quick, juicy, and totally addictive. Seared until golden and drenched in garlicky butter, they’re ready in 15 minutes and perfect for dinner, parties, or straight-from-the-skillet snacking. No grill, no marinade, no fuss.

316 kcal
Sweet Soy-Marinated Grilled Flank Steak

Sweet Soy-Marinated Grilled Flank Steak

This Marinated Grilled Flank Steak is so simple, but absolutely packed with flavor. The sweet, umami-rich marinade tenderizes the beef and helps it develop a deep, caramelized crust. The marinade also become a glaze, for extra flavor.

80 minutes4 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Dreaming of that perfectly cooked steak, tender inside with a gorgeous, crispy crust, without the guesswork? The reverse sear method delivers exactly that, making restaurant-quality beef achievable right in your own kitchen.

Why This Reverse Sear Steak Works

This technique is arguably one of the best ways to cook a steak, especially thicker cuts. By starting your beef in a low oven, you ensure incredibly even cooking from edge to edge. This gentle, gradual heat brings the steak up to temperature precisely, setting the stage for a spectacular finish. You’ll achieve a consistent rosy-pink interior without the dreaded gray band.

What truly sets the reverse sear apart is the subsequent quick sear in a screaming hot pan or on the grill. This intense heat rapidly caramelizes the exterior, creating a deeply flavorful, crisp crust that contrasts beautifully with the tender inside. It’s a foolproof method for a perfectly cooked steak every time.

What to Expect

Prepare for a steak experience that redefines your expectations. You'll be rewarded with a thick-cut beef steak that boasts unparalleled tenderness and juiciness, encased in a deeply browned, savory exterior. The slow cooking process allows the muscle fibers to relax, resulting in a remarkably even medium-rare to medium doneness throughout.

This naturally low carb dish is satisfyingly rich and full of robust beef flavor, making it an essential addition to any home cook's repertoire. It's a method that consistently produces results you'll be proud to serve.

Customization & Variations

This versatile reverse sear method works beautifully with various thick-cut beef steaks, at least 1 1/2 to 2 inches thick. Choose your favorite, whether it's a robust ribeye, a classic strip, a grand porterhouse, a substantial t-bone, a versatile tri-tip, or an elegant filet mignon.

While vegetable oil and butter are specified for a stovetop finish, you can also opt for a high-heat grill for that smoky char. Beyond kosher salt and freshly ground black pepper, feel free to add your favorite steak rubs or herbs before the oven stage to infuse more flavor.

Serving & Context

Serve this impressive entree for a special occasion, or simply elevate a weeknight meal. It pairs wonderfully with a simple green salad or your favorite roasted vegetables, making for a truly satisfying and memorable plate.

Frequently Asked Questions