If you’ve ever struggled to achieve a perfectly cooked steak with a deep brown crust and a rosy pink center, the reverse sear is your answer. This method reverses the traditional searing order to provide you with better temperature control and a more consistent texture. It's a favorite among chefs and home cooks, especially for thick cuts of beef.
What is Reverse Sear?
The reverse sear technique involves two steps: slowly bringing your steak to temperature in a low oven (or on indirect heat if grilling), then searing it in a hot skillet or over direct heat for a flavorful crust. By cooking low and slow first, you reduce the risk of overcooking the outer layers while ensuring a more even internal temperature.
Best Cuts for Reverse Searing
Reverse searing is ideal for thick, boneless steaks at least 1.5 to 2 inches thick. The most popular choices include:
Leaner cuts like sirloin can also work, but monitor it to avoid drying the sirloin out.
What You Need To Reverse Sear
- Thick-cut steak (1.5 inch or thicker - shop our ribeyes)
- Kosher salt and freshly cracked black pepper
- Meat thermometer
- Sheet pan with a wire rack
- Cast iron skillet or heavy-bottomed pan
- High smoke point oil (e.g., avocado, grapeseed, canola)
- Optional: butter, garlic, and fresh herbs for basting
How to Reverse Sear a Steak: Step-by-Step
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Pat the steak dry with paper towels and season generously with salt and pepper. Let it sit uncovered in the fridge for 1–2 hours or overnight (dry brining helps improve the crust).
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Preheat oven to 225–250°F.
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Place the steak on a wire rack set over a baking sheet, then insert a meat thermometer into the thickest part of the steak.
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Roast until internal temperature reaches 10–15°F below your desired doneness (e.g., 115°F for medium-rare). This usually takes 30–60 minutes, depending on thickness.
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Let the steak rest for 5–10 minutes while you heat your skillet. This helps the juices settle and allows the pan to get blazing hot.
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Heat a cast-iron skillet over high heat until lightly smoking and add a tablespoon of oil, then sear the steak for 45–60 seconds per side.
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Check the final temp on the steaks. Here is what temperature your steak should be based on the level of doneness you prefer:
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- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
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Click here to learn more information on steak temperatures on our website.
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Slice against the grain and enjoy that tender, juicy interior with a crusty, golden-brown exterior.
With the reverse sear method, you get the best of both worlds. Precise doneness and a rich, flavorful crust!