Reverse sear steak for evenly cooked and reliably juicy results. Reverse searing takes longer than traditional cooking, but it’s well worth the trouble.
What is the reverse sear method?
Reverse sear steak is made by reversing the usual order in which one prepares steak. Normally, you would sear the steak in a very hot skillet for 2 minutes on each side. Then you would transfer it to a hot (500 degrees F) oven to roast until done, 3-5 minutes depending on how done you like your steaks.
When making reverse seared steak, you first gently bake the steaks in a slow oven, bringing them to an internal temperature of 110 degrees F. You then rest them, 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, reverse searing takes about 20 minutes in the oven, plus a quick searing in a cast iron skillet.
At what temperature do you cook the steak?
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.
What type of skillet should you use for searing the steak after it’s been in the oven?
When it comes to searing the steaks, the best tool is a well-seasoned cast iron skillet. It’s superb in terms of heat retention and distribution, and sears steaks perfectly.
What are the advantages of reverse searing?
The main advantage of reverse sear steak is that you get reliably juicy, evenly cooked steaks. In addition, since you rest the steaks before the final searing, you can eat them hot, right off the skillet.
What are the disadvantages?
The disadvantages are that reverse seared steaks take longer to cook, and that 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 – see the photo in my How to Cook Steak tutorial – you can see those have a thicker crust on them.
Still, whenever I have the extra time, I use reverse searing when cooking steaks. I find that the juicy, evenly cooked result is well worth it.
Can you reverse sear ribeye steaks?
Yes! In this recipe and video, I used NY strip steaks. But you can use this cooking method with any type of steak. And if you prefer to cook a whole roast, definitely try this super easy recipe for delicious, juicy ribeye roast!
Reverse Seared Steak
- 1 (10 oz) NY strip steak, 1 1/2 inch thick
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon butter
- Preheat 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 1/2 inch thick steak, this usually takes about 20 minutes.
- Remove the steak from the oven. Transfer to a plate, loosely cover with foil and allow 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 1 minute on each side and a few seconds on the edges, then top with butter and serve.