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Do you love steak, but feel intimidated by traditional cooking methods? This easy Reverse Sear Steak might just change your life! A slow and easy bake is followed by a quick sear in the pan, creating tender, juicy, and perfectly-browned steak, every time.
Reverse Sear Steak Recipe
If you’re looking for the best way to make a juicy steak with a perfectly crispy crust on the outside and a tender, juicy inside, this reverse sear steak method is for you. Traditionally, when cooking a tender cut like a ribeye, T-bone, or New York strip, the common advice is to sear it quickly in a super-hot pan, then finish it off in the oven or on the stovetop at a lower heat. While this method often works well, it can be tricky—cook it a little too long or get distracted, and your steak might turn out tough or dry. Sound familiar? We’ve all been there.
That’s why I love the reverse sear technique for cooking steak. With this method, you can achieve that perfectly seared steak without the stress of high-heat, fast cooking. It’s a more relaxed approach that makes it easy to get great results, especially with thicker cuts consistently. Reverse searing helps prevent overcooking and ensures even cooking, often resulting in a crispier sear.
What Is Reverse Sear?
Reverse searing is a cooking technique where you first bake the steak at a low temperature and then finish it off with a hot sear in a pan. This gentler method helps prevent overcooking and ensures even cooking, often resulting in a crispier sear. However, it works best with steaks that are at least 1.5 inches thick, as thinner cuts can dry out. While reverse searing delivers great results, it does take more time, so if you’re in a hurry, searing in a hot pan might be a better option.
Recipe Ingredients
In this reverse seared steak recipe, we use some big thick steaks, a few simple seasonings, and a mix of vegetable oil for searing and butter for flavoring.
- Ribeye: You’ll need one thick-cut ribeye, somewhere around 1.5 to 2 inches thick. Before you cook, take the steak out of the fridge for about 20 minutes and let it come to room temperature.
- Salt and Black Pepper: To taste.
- Oil and Butter: Vegetable oil is great for reverse sear steak, but you can use any high-heat oil you prefer. The butter adds a lot of flavor, but if you’d rather leave it out, that’s fine too. Just substitute a bit more oil, or use vegan butter or ghee.
- Garlic: Peel a few fresh cloves of garlic, and use the side of your knife blade (not the sharp part, only the flat side) to smash each one.
- Fresh Herbs: I love thyme and rosemary. You can also use dried herbs, substitute your favorite herbs, or use a steak seasoning.
How To Pick A Steak
When you’re picking a steak, it’s important to go for one that has enough fat running through it. Avoid steaks with uneven, chunky fat, and look for steaks that are evenly and generously marbled with thin streaks of white fat. Finally stick to steakhouse cuts like ribeye, porterhouse, New York strip, and T-bone. They’re great for reverse searing!
How To Reverse Sear A Steak
- Prep the Oven, Baking Sheet, and Steak. To start, you’ll need to preheat your oven to 250˚F. While it heats, set a wire rack inside a rimmed baking sheet, and sprinkle the steak all over with salt and pepper.
- Bake. Next, bake the steak until it’s almost done. Place it on the wire rack, and place the steak, rack, and baking sheet into the preheated oven. Let it cook for about half an hour, or until the internal temperature registers at about 120˚F. Adjust the bake time if you like a more well-done steak.
- Sear. A few minutes before the steak is done baking, heat up a heavy bottomed skillet with a small amount of oil in it. Heat the oil over high heat, so that the oil actually begins to smoke. Then, add the steak, and cook for one minute. Flip the steak, add the remaining ingredients, and cook for about 1 minute more. Flip once more, and cook for 20 seconds. While the steak sears, baste it with butter.
- Rest. Take the steak out of the skillet, and place it on a cutting board to rest for about 5 minutes.
- Enjoy! Serve your steak with whatever sides you love, and bon appetit!
Recipe Tips
This is the easiest, most guaranteed way to make a great steak without the stress and hassle. Reverse searing is even easier when you have a few helpful tricks up your sleeve, so be sure to check these out:
- Checking the Temperature: I can’t stress this enough, but an instant-read meat thermometer is a priceless tool when it comes to cooking steak (and lots of other things). You can check it multiple times while it’s baking, until you get to the temperature you’re looking for.
- Resting is Best: Be sure to let the meat rest before you cut it. This gives the juices time to stabilize and absorb into the steak, making each bite even better.
- Handle with Care: When you heat oil to a smoking point, it’s very important to lower the steaks gently into the pan, away from you. Using tongs is a good way to do this without getting your hands too close! Spatters of hot oil can leave serious burns, so always use caution and smooth, deliberate movements.
Serving Suggestions
I like to keep things simple and serve reverse sear steak with baked potatoes! If you’d like something a little different, you’ve got to try these maple mustard roasted potatoes and a side of broccolini.
Another classic to serve with a good ribeye is oven roasted asparagus with hollandaise sauce. Steak and salad is a hearty dinner that’s also uber-fresh, especially when the salad is this dreamy berry Caprese salad or an avocado salad.
For dessert, finish the meal with a rich flourless chocolate cake or a light and refreshing mango sorbet. To round out the evening, pair your steak with a bold red wine like Cabernet Sauvignon or a grapefruit rum cocktail for a bit of a kick.
Storing and Reheating Leftovers
- Refrigerator: Leftovers can be stored in a sealed container in the refrigerator for up to 3 days. It’s best to cool the steak down to room temperature (or thereabouts) before placing it in the refrigerator.
- Freezer: Leftover cooked steak can be stored in the freezer for up to 3 months, tightly wrapped, or placed in a freezer bag with most of the air pressed out. Thaw the steak overnight in the refrigerator before reheating.
- Reheat: To reheat, take the steak out of the fridge about 20 minutes in advance and let it come to room temperature. Then bake at 250˚F oven for 20 to 25 minutes, or until heated through.
More Steak Recipes
- Honey Garlic Steak Bites
- Tomahawk Steak
- Churrasco Steak
- Sheet Pan Steak and Shrimp Dinner
- The Best Steak and Eggs Recipe
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Reverse Sear Steak
Ingredients
- 1 thick-cut ribeye steak, 1.5 to 2 inches thick, at room temperature
- ¾ teaspoon salt, or to taste
- 1 teaspoon fresh ground black pepper, or to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 250˚F.
- Set a wire rack inside a rimmed baking sheet.
- Sprinkle the steak with salt and pepper.
- Place steak on the wire rack and bake for about 30 to 35 minutes, or until internal temperature of the steak registers between 120˚F and 125˚F. Adjust the bake time if you like a more well done steak. *See Notes below for Cooking Temperatures.
- About 3 minutes before taking the steak out of the oven, heat the vegetable oil in a large cast iron skillet set over high heat.
- Once it starts to smoke, add the steak to the skillet and cook for 1 minute.
- Flip it over; add the butter, garlic, thyme, and rosemary.
- Using a large spoon, baste the steak with the butter while cooking for about 1 minute.
- Flip it over; baste and cook for 20 seconds.
- Remove steak from skillet and transfer to a cutting board.
- Let rest 5 to 8 minutes before cutting.
- Serve.
Notes
Cooking Temperatures for Steak
Grab an Instant Read Meat Thermometer and follow this guide for help:- 125˚F to 130˚F internal temperature for RARE
- 135˚F to 140˚F internal temperature for MEDIUM RARE
- 145˚F to 150˚F internal temperature for MEDIUM TO MEDIUM-WELL
- 160˚F internal temperature for WELL DONE
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I just love simple recipes like this that come out tasting like you are a gourmet cook! Both my official taste testers (husband and son) had one word – “Delicious!” Thanks Diethood!
Did I miss it? If I follow your directions exactly, what doneness will my steak be? Thanks!
Oops forgot to put star rating in first review. I’d give this 10 stars if I could!!
This is SOOO good! Our steaks turned out perfect and juicy! My husband said it’s the best homemade steak he’s ever had! Thank you!!!
Thank you so much! I’m very glad you enjoyed it! 🙂