Name: How to Reverse Sear Steak
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2-4 steaks Steaks (at least 1.5 inches thick (filet mignon, ribeye, or New York strips)); 2-4 tablespoons Steak Seasoning (or salt and pepper); 2-4 tablespoons Butter (for basting)

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There’s something undeniably satisfying about sinking your teeth into a perfectly cooked steak. The reverse sear method is a game changer, allowing you to achieve a beautifully even cook with a stunning crust. If you haven’t tried this technique yet, you’re in for a treat. Let’s dive into the world of reverse searing, where the magic of low and slow meets the satisfying sizzle of a hot skillet.

What Makes This Recipe Special

The reverse sear method is special for a few reasons. First, it ensures that your steak cooks evenly from edge to edge, eliminating the dreaded overcooked outer layer. By starting in a low oven, the steak warms up gradually, allowing the muscle fibers to relax. After reaching the desired internal temperature, a quick sear in a hot skillet creates that irresistible crust. This technique not only enhances the flavor but also locks in juices, resulting in a tender, succulent steak that’s perfect for any occasion.

Your Shopping Guide

Steaks: Choose 2-4 steaks that are at least 1.5 inches thick. Options include filet mignon, ribeye steaks, or New York strips. The thickness is crucial for this method to work effectively.
Best Steak Seasoning: You can use 2-4 tablespoons of your favorite steak seasoning or simply salt and pepper. A good seasoning blend can elevate the flavor of the meat.
Butter: You’ll need 2-4 tablespoons of butter for basting. It adds richness and flavor during the searing process.

Toolbox for This Recipe

Oven: A standard kitchen oven is required to slowly cook the steak initially.
Skillet: A cast-iron skillet is ideal for that perfect sear, but any heavy-bottomed skillet will work.
Meat Thermometer: An instant-read thermometer is essential for monitoring the steak’s internal temperature accurately.
Tongs: Use these for flipping the steak without piercing it and losing valuable juices.

Build How to Reverse Sear Steak Step by Step

Step 1: Prepare the Steaks

Start by taking your steaks out of the refrigerator and allowing them to come to room temperature for about 30-60 minutes. This step is crucial as it helps in cooking the steak evenly. Pat the steaks dry with paper towels and season them liberally with your chosen steak seasoning or salt and pepper on both sides.

Step 2: Preheat the Oven

Preheat your oven to 250°F (120°C). This low temperature is perfect for gently cooking the steak without overcooking the exterior.

Step 3: Cook the Steaks in the Oven

Place the seasoned steaks on a wire rack set over a baking sheet. This allows air to circulate around the meat, ensuring even cooking. Insert a meat thermometer into the thickest part of one of the steaks and place it in the oven. Cook until the internal temperature reaches about 10-15 degrees below your desired doneness (for medium-rare, aim for around 115°F to 120°F).

Step 4: Sear the Steaks

Once the steaks reach the desired temperature, remove them from the oven. Heat your skillet over medium-high heat and add the butter. When the butter is melted and bubbling, carefully place the steaks in the skillet. Sear each side for about 1-2 minutes or until a beautiful golden-brown crust forms.

Step 5: Baste and Finish

As the steaks sear, use a spoon to baste them with the melted butter. This not only adds flavor but also enhances the crust. After searing, remove the steaks from the skillet and let them rest for about 5-10 minutes before slicing.

Step 6: Serve and Enjoy

Slice the steaks against the grain and serve with your favorite sides. Enjoy the perfect combination of a tender, juicy interior and a crunchy, flavorful exterior.

Texture-Safe Substitutions

Steaks: If you’re looking for alternatives to ribeye or filet mignon, try sirloin or flank steak for a more budget-friendly option.
Seasoning: Feel free to experiment with different seasonings like garlic powder, onion powder, or even a spice rub for a unique flavor profile.
Butter: For a dairy-free alternative, use olive oil or a plant-based butter substitute.

Notes from the Test Kitchen

Always use a meat thermometer for the best results, as cooking times can vary based on the thickness of the steaks and your oven.
Letting the steak rest after cooking is crucial as it allows the juices to redistribute, leading to a more flavorful bite.
For added flavor, consider adding garlic cloves and fresh herbs like thyme or rosemary to the butter while you baste the steak.
Experiment with different cuts of steak to find your personal favorite; each cut brings a unique flavor and texture.

Save for Later: Storage Tips

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain tenderness. If you want to keep it longer, consider freezing the cooked steak. Wrap it tightly in plastic wrap and then aluminum foil, and it can last up to 3 months in the freezer.

Ask the Chef

Can I use a grill instead of an oven for the reverse sear method?

Yes, you can absolutely use a grill! Start by cooking the steaks on the cooler side of the grill until they reach the desired internal temperature, then sear them over direct heat for that perfect crust.

What’s the best way to tell when my steak is done?

The best way to tell if your steak is done is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130°F to 135°F. Remember that the steak will continue to cook slightly while it rests.

Can I reverse sear thinner steaks?

While the reverse sear method works best with thicker steaks (1.5 inches or more), you can use it on thinner cuts, but you’ll need to adjust the cooking times accordingly. Thin steaks may not need to go in the oven for long before searing.

What sides pair well with reverse-seared steak?

Reverse-seared steak pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. You can also serve it with a rich sauce like chimichurri or a classic red wine reduction for added flavor.

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