• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Meat Recipes » Reverse Sear Steak

    Reverse Sear Steak

    Last updated: Mar 16, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Reverse searing is a cooking technique for steaks that ensures juicy and evenly cooked meat.

    It takes longer than simply searing the steak, but the tasty, reliably juicy results are well worth it!

    Reverse-sear steak, cut in two and served on a plate with a serving fork.

    I LOVE steaks. 🥩 I just wish they weren't so expensive! One of my favorite cuts is the New York strip and I like to cook it in a hot cast-iron skillet until a wonderfully brown crust is formed on the outside but the middle is medium-rare or even rare.

    Whenever I have extra time I choose the reverse-sear technique. Yes, it requires more time commitment than my usual method. But I love the reliably juicy steaks it produces, and to me, it's well worth the extra time.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Thick steaks: This technique does not work with thin steaks - those can simply be quickly fried. So you'll want your steak to be at least 1 inch thick and preferably 1.5 inches.
    • Kosher salt and black pepper: These are the only seasonings that a good steak needs. And although sea salt is all the rage, I prefer cooking and salting my food with kosher salt.
    • Butter: For topping the cooked steak. This is optional, but really good and highly recommended. Steakhouses always finish their steaks with a pat of butter, and for good reason!
    The ingredients needed to cook a reverse-seared steak.

    Instructions

    The detailed instructions for reverse-searing a steak are listed in the recipe card below. Here's an overview of the steps:

    • You start by preheating your oven. You want it to be at a low temperature to ensure even cooking, so set it to 275 degrees F.
    • Now, season your steak on both sides with kosher salt and black pepper. You don't need to take the steak out of the fridge in advance.
    • Line a rimmed baking sheet with foil for easy cleanup. Fit the baking sheet with a metal rack and grease the rack.
    • Place the steak on the rack. Insert the probe of a meat thermometer into the steak. That's the only way to know for sure when the steak is ready for searing.
    • Bake the steak in the oven until it reaches an internal temperature of 110 degrees F. For me, with a fridge temperature, 1 ½-inch thick steak, this usually takes about 20-25 minutes.
    • Remove the steak from the oven. Transfer it to a plate, loosely cover it with foil, and allow it to rest for 10 minutes.
    • While the steak is resting, heat a cast-iron skillet over high heat until smoking hot, 5-7 minutes. Gently pat the steak dry with paper towels, then place it in the hot skillet. Sear the steak for 1 minute on each side and a few seconds on the edges. That's it! Your perfectly cooked steak is ready.
    A six-photo collage showing the steps for reverse searing a steak.

    Expert tip

    When it comes to searing, the best tool is a well-seasoned cast-iron skillet. It's superb in terms of heat retention and distribution and cooks steaks perfectly. It's the only type of skillet I use when cooking steaks.

    Frequently asked questions

    What is the reverse sear method?

    This method is achieved by changing the usual order in which one prepares steak.

    Normally, you would cook the steak in a very hot skillet for about two minutes on each side. Then you would transfer the skillet to a hot (500 degrees F) oven to roast until the meat is done, 3-5 minutes depending on how done you like your steak.

    When reverse searing, you change the order of these steps. First, you gently bake the steak in a slow oven, bringing it to an internal temperature of 110 degrees F.

    You then rest the meat, allowing the juices to re-distribute; finally a quick sear, 1 minute per side, and you got yourself big, juicy, reliably medium-rare steaks.

    How long does it take to reverse sear a steak?

    That depends on the thickness of your steak and on your own oven. Generally, I find that for a 1.5-inch thick steak at fridge temperature, it takes about 20 minutes in the oven, plus a quick searing in a cast-iron skillet. But the only way to know for sure is to use a meat thermometer.

    At what temperature do you bake the steak?

    You have some flexibility when it comes to the oven temperature. You can go as low as 250 degrees F or as high as 300 degrees F.

    I usually opt for something in the middle, so 275 degrees F. Needless to say, the steak will need to stay longer in a slower oven.

    What are the advantages of this method?

    The main advantage of this cooking method is that you get reliably juicy, evenly cooked steaks. None of those steaks that are nearly burnt on the outside but still raw in the middle!

    In addition, since you rest the steaks before the final searing, you can eat them hot, right off the skillet. There's no need to rest them after cooking.

    What are the disadvantages?

    The main disadvantages are that it takes longer to cook when using this method and that to truly make it work, you need a meat thermometer.

    You also get less of a crust on your steaks because you only sear them for a minute or so.

    Personally, when I have the extra time, I find that the juicy, evenly cooked result is well worth the drawbacks.

    Variations

    I like New York strip steaks so that's what I normally use. But you can use this cooking method with any type of steak, including ribeye and filet mignon.

    The only steak I wouldn't cook using this method is picanha steak. The thick fat cap needs good searing, so it's best to use the traditional method when cooking this cut.

    Serving suggestions

    You can serve these steaks with any side dish that you would normally serve with meat, such as mashed cauliflower, arugula salad, steamed broccoli, or jicama fries.

    And if you happen to have some sauteed onions (or if you have the patience for making them), they make a great topping for steaks.

    Storing leftovers

    Keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them VERY gently so as not to dry them out, in the microwave, covered, on 50% power.

    Or slice them and use them cold in a steak salad or in a lettuce sandwich. That's actually my favorite way to use them.

    Reverse-sear steak served on a white plate..

    Related recipes

    • Beef Tenderloin Roast.
      Beef Tenderloin Roast
    • Pulled beef.
      Pulled Beef
    • Ribeye Roast.
      Ribeye Roast
    • London Broil
      Stovetop London Broil

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Reverse-sear steak served on a white plate..
    4.98 from 94 votes
    Pin Recipe Share on Facebook Print Recipe

    Reverse Sear Steak

    Reverse sear steak comes out evenly cooked and reliably juicy. This method takes longer, but the juicy result is well worth the trouble.
    Prep Time10 mins
    Cook Time25 mins
    Resting time10 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Servings: 1 serving
    Calories: 597kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • 1 New York strip steak 10 oz, 1 ½ inch thick
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ tablespoon butter

    INSTRUCTIONS

    • Preheat your oven to 275 degrees F. Season your steak on both sides with kosher salt and black pepper. You don't need to take the steak out of the fridge in advance.
    • Line a rimmed baking sheet with foil for easy cleanup. Fit the baking sheet with a metal rack. Grease the rack.
    • Place the steak on the rack. Insert the probe of a meat thermometer (I got mine on Amazon) into the steak. Bake the steak until it reaches an internal temperature of 110 degrees F. For me, with a fridge-temperature, 1 ½ inch thick steak, this usually takes about 20 minutes.
    • Remove the steak from the oven. Transfer it to a plate, loosely cover it with foil and allow it to rest for 10 minutes.
    • While the steak is resting, heat a cast-iron skillet over high heat until smoking hot, 5-7 minutes. If the skillet is well-seasoned, you don't need to grease it.
    • Gently pat the steak dry with paper towels, then place it in the hot skillet. Sear the steak for 1 minute on each side and a few more seconds on the edges, then top with butter and serve.

    WATCH THE VIDEO:

    NOTES

    1. The USDA recommends cooking steaks to 145F which is medium. 
    2. When it comes to searing, the best tool is a well-seasoned cast-iron skillet. It's superb in terms of heat retention and distribution and cooks steaks perfectly. It's the only type of skillet I use when cooking steaks.
    3. While this recipe was written for New York strip steaks, it also works with other thick cuts, including ribeye and filet mignon. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1steak | Calories: 597kcal | Carbohydrates: 0.1g | Protein: 83g | Fat: 29g | Saturated Fat: 13g | Sodium: 447mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Low-Carb Meat Recipes

    • Picanha Steak.
      Picanha Steak
    • New York Strip Steak.
      Perfect New York Strip Steak
    • Pork jowl.
      Crispy Pork Jowl
    • Pork stir fry.
      Pork Stir-Fry

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023