The Ultimate Guide to Cooking a Juicy Reverse Sear Steak at Home
What is Reverse Sear Steak?
💡Unlike most steak recipes, the reverse sear steak technique cooks the steak slowly at a low temperature in the oven and then sears it in a hot pan to create a crispy crust. This method is similar to sous vide cooking but uses the oven instead.
The reverse sear method for cooking steak is different from the usual sear-then-bake. In this method, the steak is first cooked at a low temperature in the oven until it is almost done according to your preference. Then, it is briefly seared in the pan on high heat to achieve a crispy, brown crust while keeping the inside juicy and tender. This method guarantees even cooking throughout the steak without overcooking the outer part.
The reverse sear technique is great for cooking thick cuts of steak, such as ribeye or filet mignon, which can be challenging to cook evenly with regular methods. When using this technique, the steak will come out perfectly cooked, juicy, flavorful, and delicious.
This post offers a comprehensive guide for cooking a reverse sear steak. It includes valuable pointers and methods to assist you in achieving your desired level of doneness and replicating restaurant-quality meat at home.
Learn how to use the reverse sear technique to improve your steak cooking. Follow this recipe for a deliciously tender steak with a crispy seared crust.
Table of Contents
- Benefits of the Reverse Sear Steak Method
- Reverse Sear Steak Recipe
- Tips to Make the Perfect Reverse Sear Steak
- Reverse Sear Steak on the Grill
- How to Serve Reverse Sear Steak
- Reverse Sear Steak Storage and Reheating
- Reverse Sear Steak FAQs
- Final Words
Benefits of the Reverse Sear Steak Method
This method is simple yet produces evenly pink meat with no gray border, and a crispy brown crust on the outside. No resting time is required unlike other steak recipes, and it consistently results in a perfect medium-rare or any desired doneness.
More Even Cooking
The temperature gradient inside a piece of meat varies from the outer layer to the center. This gradient depends on the amount of energy transferred to the meat during cooking. Using a high temperature to cook will transfer energy at a faster rate, resulting in unevenly cooked meat. Conversely, cooking the meat gently will distribute the heat more evenly across the steak, resulting in evenly cooked meat.
More Tender Meat
The process of dry-aging meat involves aging it for a minimum of four weeks. As the meat begins to heat up, the enzyme activity increases at a faster rate, causing the protein in the meat to break down. Once the temperature reaches approximately 122°F (50°C), the enzyme activity decreases sharply. By slowly heating your steak, you are quickly aging it, resulting in a more tender outcome.
Better Browning
The purpose of searing a piece of meat is to produce a crispy and dark brown coating that contrasts with the juicy and pink meat inside. This requires triggering the Maillard reaction, which is a series of chemical reactions that happen when sugars and proteins are exposed to high temperatures.
The Maillard reaction occurs when the temperature reaches at least 300°F (150°C), which means that the steak’s surface moisture needs to evaporate first. The oven gradually heats the steak, causing its surface to become dry, creating a thin and dry layer that quickly turns brown.
More Flexibility
Cooking steak at a high temperature requires precise timing to achieve a medium-rare center. If the steak is cooked for too little time, it will be raw and if cooked for too long, it will be overcooked. Slow cooking, on the other hand, provides a wider window of time to achieve the desired temperature consistently.
Reverse Sear Steak Recipe
Discover how to achieve a perfectly cooked steak with a tender pink center and crispy crust using the reverse sear method. All you need is your favorite cut of steak, your preferred seasoning, and some basic kitchen tools.
Ingredients for Reverse Sear Steak
Steak: For a reverse-seared steak, it’s best to use thick-cut steaks that are at least 1.5 to 2 inches thick such as filet mignon, top sirloin (the thick kind only), ribeye, porterhouse, strip, or T-bone. Thin steaks will overcook during the searing process, so it’s better to stick to the traditional stovetop-to-oven method for them.
Seasoning: You can either use a store-bought steak seasoning or just use sea salt (or kosher salt) and black pepper to season your steak.
Avocado oil, olive oil, or any oil that is suitable for high heat can be used for searing.
You can add butter and whole peeled garlic cloves to the pan halfway through the searing process to enhance the flavor, but it’s not necessary. Be sure not to use minced garlic because it may burn.
Ingredients:
- 1 1/2 to 2 inches thick beef steak
- Salt and pepper (or any seasoning)
- Oil (for searing)
- Unsalted butter (optional)
Tools Required
Baking Sheet with Rack: It can be used to create airflow around steaks while cooking.
Probe Thermometer: It allows you to set the desired internal temperature and notifies you with an alarm once the meat has reached it, eliminating the need for constant checking and preventing heat loss from the oven.
Cast iron skillet: It is recommended to own a good cast iron skillet as it is necessary for preparing reverse sear steak recipes and many other dishes.
How to Reverse Sear a Steak in the Oven
For best results, use this cooking method for thicker steak cuts that are at least 1 1/2 inches to 2 inches thick. Thinner cuts will cook too fast. Select high-quality steak with some marbling that can be cooked quickly, such as ribeye, top sirloin, filet mignon, strip, or porterhouse.
To prepare the steak, season it generously with salt and pepper. You can also place it on a wire rack over a baking sheet and refrigerate them overnight for a drier exterior.
Place the steak on a wire rack that is placed on a baking sheet with rims. Preheat the oven between 200 and 275°F (93 and 135°C). If your oven can go lower, adjust it accordingly, but keep in mind that cooking time will be longer.
Use an instant-read thermometer to check the temperature. For rare, cook until the thermometer reads 105°F (41°C). For medium-rare, cook until it reads 115°F (46°C). For medium, cook until it reads 125°F (52°C). For medium-well, cook until it reads 135°F (57°C). The cooking time varies but should take around 20-40 minutes. Remember to check the temperature regularly.
Reminder: The temperatures mentioned are not the final cooking temperatures for the steaks. These temperatures only indicate the minimum temperature that needs to be reached in the oven. The temperature will increase by 10-15 degrees more while searing.
Next, in a cast iron skillet, heat 1 tablespoon (15ml) of oil over high heat until it smokes. Then, add the steak and cook each side for about 45 seconds or until well browned. To sear all sides of the steak, use tongs to hold it on its sides. You can serve the steak immediately, and there’s no need to let it rest since it’s reverse-seared.
Nutritional Information
A serving of one 8-oz steak has the following nutritional value:
- Calories: 406
- Total Carbs: 1.3g
- Fiber: 0.3g
- Fat: 23g
- Protein: 49g
- Net Carbs: 1g
Tips to Make the Perfect Reverse Sear Steak
To enhance the taste, you should sprinkle a good amount of salt on the steak before cooking. You can either use only salt and pepper or any other steak seasoning of your choice. A general guideline is to use 1 teaspoon of salt per pound of meat. Therefore, make sure to include the required amount of seasoning in order to achieve the desired saltiness for your steak.
For a crispy exterior and perfect sear, it’s suggested to refrigerate the steak overnight to dry it out. Once seasoned, place it on a wire rack over a baking sheet and leave uncovered in the fridge for 8 to 24 hours.
To achieve uniform cooking, it is recommended to let the steaks reach room temperature before cooking. After, place them on a wire rack and slow-roast them at a low temperature. This technique guarantees that the heat is distributed evenly around the steaks. The optimal temperature for reverse sear steak in the oven is 200°F, but if your oven cannot reach that temperature, use the lowest possible setting.
For this recipe, it’s crucial to accurately measure the reverse sear steak temperature, so it’s recommended to use a high-quality meat thermometer. An instant-read thermometer works, but a probe thermometer is even better since it will alert you with a beep once the ideal internal temperature is reached. It’s best to use a good quality thermometer that’s precise and efficient at taking readings. If you use a cheap thermometer, your steak may end up overcooked.
To achieve a good sear on your steaks, start by heating a heavy skillet. A cast iron skillet is recommended as it can heat up evenly. If you have large steaks, it is best to sear them in two batches to prevent steaming. Save half of the butter and garlic for the second batch and wipe the pan between batches.
For an extra burst of flavor, try brushing garlic butter onto your steak. It will give it a slight garlic taste, while also helping to keep the moisture and create a crispy outside.
Reverse Sear Steak on the Grill
Instead of using the oven, you can also reverse-sear a steak on the grill. Here’s how:
To start, ignite one chimney filled with charcoal. Wait until the charcoal is lit and ashed over. Then, spread it evenly over one side of the coal grate. If you’re using a gas grill, set half of the burners to high heat instead. After 5 minutes of preheating, clean and oil the grilling grate.
Place the steak on the grill’s cooler side and cook it without a cover. Turn the steak occasionally. Keep checking the steak until it reaches your desired temperature, by using an instant-read thermometer. The cooking time may differ, so it is important to keep monitoring the steak.
After cooking the steak, put it on a platter and cover it with foil. If you’re using a charcoal grill and the coals have burned out, add more coals to intensify the heat. If you’re using a gas grill, turn all burners to their highest setting and let the grill heat up with the lid closed.
Return the steak to the hottest part of the grill and cook while flipping it often until it’s evenly crispy and charred, which typically takes about 1 and a half minutes. Serve immediately.
How to Serve Reverse Sear Steak
To complement your perfectly reverse-seared steak, here are some classic side dishes that would be perfect:
For the ideal steak toppings, consider compound butter or sautéed mushrooms.
You can try different potato side dishes such as oven-roasted potatoes and mashed sweet potatoes. For healthier options, you can go for mashed cauliflower or roasted rutabaga.
For a delicious meal, you can pair reverse-sear steaks with classic steakhouse sides such as roasted asparagus or Brussels sprouts, mixed roasted vegetables. Other options include sautéed zucchini or keto-friendly coleslaw.
Reverse Sear Steak Storage and Reheating
For the best results, it is recommended to make a reverse sear steak just before serving. However, you can prepare it by seasoning and drying it out a day ahead. You can store any leftovers in the refrigerator for 3-5 days.
If necessary, steak can be frozen for 2-3 months. For best results, wrap it tightly in foil, place it in a freezer bag, try to remove as much air as possible, and then freeze it.
To reheat your steak, first thaw it in the refrigerator for 24 hours. When ready, preheat your oven to a low temperature of around 250 to 300F. To retain moisture in the steaks, place them in a baking dish and pour some broth into the bottom. After, cover the dish with foil and bake the steaks in the oven for 10-15 minutes until they are properly heated.
If you want to keep the crust intact, wrap the steaks in foil and put them on the oven grates for reheating. Make sure not to use a baking dish as it may overcook the steaks.
You can also repurpose your reverse sear steak by making sandwiches, salads, or tacos with it.
Reverse Sear Steak FAQs
Is Sous-Vide Steak Better Than Reverse-Seared Steak?
Initially meant to imitate sous vide cooking, the reverse sear method surpasses it in one key aspect: searing. Sous vide steak ends up wet, making it hard to sear well even after patting it dry. Conversely, reverse searing results in a superior crust, with a deeper, roasted flavor.
How Long Should You Reverse Sear a Steak?
To cook a reverse-seared steak, the time will depend on how big and thick your steak is, as well as your oven. It’s recommended to use a probe thermometer and refer to a reverse sear steak time chart for guidance. For 1.5 to 2-inch steaks in a 250°F (120°C) oven, follow the recommended cooking time below:
| Doneness | Target Temp. in the Oven | Approx. Time in Oven | Final Temp. |
| Rare | 105°F (40°C) | 20 to 25 minutes | 120°F (49°C) |
| Medium-Rare | 115°F (46°C) | 25 to 30 minutes | 130°F (54°C) |
| Medium | 125°F (52°C) | 30 to 35 minutes | 140°F (60°C) |
| Medium-Well | 135°F (57°C) | 35 to 40 minutes | 150°F (66°C) |
Final Words
The reverse sear method is an excellent technique for preparing steak. It produces a crispy and flavorful crust while keeping the meat juicy, tender, and perfectly cooked. This technique has become popular among both home cooks and chefs, as it can produce restaurant-quality outcomes without needing expensive equipment or a professional kitchen.
If you use the reverse sear method, you can cook your steak evenly by controlling the temperature and timing. This involves cooking the steak slowly at a low temperature, which results in a more consistent and tender texture. Then, you sear the outside of the steak with high heat to create a delicious crust that enhances its flavor.
The reverse sear method works for many types of steaks, including ribeye and filet mignon. It’s easy to follow and only requires a few tools and ingredients, which makes it a great way to improve your cooking at home.
If you want to impress your dinner guests or simply enjoy a delicious steak at home, the reverse sear method is the way to go. Go ahead and see the difference for yourself.