by Kylie PerrottiPosted on January 1, 2021December 28, 2021
This post may contain affiliate links, please see our privacy policy for details.
Jump to Recipe
One of my favorite techniques for cooking steak is the reverse sear method. But what is reverse sear and why is it so awesome? This post will teach you how to reverse sear steak!
What is reverse sear?
Basically, the concept of reverse searing steak is to cook a large steak at very low temperature in the oven, allow it to rest, and then sear it at very high temperature for just a minute or two.
Wait, won’t I just end up with gray steak?
No, surprisingly not! The steak is cooked at such a low temperature that YES, it will be gray on the outside but the inside will be whatever internal temperature you cook it to. It’s super important to have a meat thermometer to track your internal temperature.
If you can get a meat thermometer that you live in for the entire time, that’s ideal. My favorite is the ThermoPro because I can pop the thermometer on the stove and it will ding when it reaches my desired internal temperature.
What kind of steaks should I use for reverse sear?
Reverse searing is not meant for thin sticks or steaks that cook relatively quickly, such as skirt steak or filet mignon.
Opt for this method when you have a big hunk of steak like a big NY strip or ribeye or large sirloin steak.
This method really works best when your steak is at least one poundand at least 1½ inches thick.
I absolutely love preparing steaks this way. It’s so easy! I have a few reasons why the reverse sear method is my favorite:
Cooking the steak in a low-temp oven removes a lot of moisture from the surface of the steak, meaning you’ll be able to get a beautiful crust when you sear it later.
The low, even heat means you’ll have more control over the final temperature. It’s very similar to the concept of sous vide cooking without the expensive equipment.
You’ll have nearly edge-to-edge pink, without any gray rings
So that’s why reverse searing is amazing, but here are two unexpected results of the method that I love:
While the steak is cooking in the oven, you can get the rest of your dinner prepared without worrying about overcooking the steak.
Second, you rest before you sear which means you get to slice the steak and serve immediately when it’s piping hot but perfectly rare or medium-rare.
What temperature should I cook my steak to?
When I do this method, I like to cook it to 127ºF (precise, I know) because I like to sear for closer to 2 minutes per side because I like a really dark crust on my steak. Below are general temperature recommendations:
Rare: 125ºF
Medium Rare:130ºF
Medium:140ºF
Well done: 160ºF (But you wouldn’t do this, right? RIGHT?)
Reverse Seared Steak
Reverse seared steak is an easy method that guarantees perfect temperature every time.
Optional aromatics, such as crushed garlic, rosemary, or thyme
Instructions
Bake the Steak:
Start with a large, thick steak. Pat the steak dry and season liberally all over with salt and pepper. Preheat oven to 250ºF.
Line the sheet pan with foil and place the wire frack on top. Place the steak on the wire rack and transfer to the oven for 45-60 minutes or until desired internal temperature is reached. If you don't have a thermometer in the steak constantly, check it regularly after the 30 minute mark.
Once the steak reaches desired internal temperature (between 125ºF and 135ºF for rare to medium rare), remove from the oven and transfer to a plate to rest for 10 minutes. You do not need to tent it with foil.
Sear the Steak:
In a skillet, heat the neutral oil over high heat until almost smoking.
Add the steak and the butter and aromatics, if using. Baste the steak with the melted butter for 1-2 minutes until a crust forms on the steak. Flip and cook 1-2 minutes more. Remove from heat.
Slice the steak immediately and enjoy!
Notes
Nutrition facts are for one one-pound top sirloin steak.
By cooking the steak slowly at a low temperature, you have the power to achieve the exact doneness you desire without fail. Whether you prefer a rare, medium-rare or well-done steak, the reverse sear method allows you to hit that sweet spot every time without any guesswork.
It takes about 30-60 minutes to reverse sear ribeye steak, depending on the thickness of the steak and the temperature of your oven. Generally, we recommend setting the oven to 275 degrees and cooking to an internal temperature of 110 degrees before searing for 1-2 minutes on each side.
Set up your grill for indirect heat at 225 degrees. Cook the steak on the cooler side of the grill until the internal temperature reaches about 115 degrees fahrenheit. This will take 30-45 minutes depending on your grill, the temperature, and airflow.
To reverse sear a steak, you'll first need to preheat your grill or smoker to a low temperature, around 225-250 degrees Fahrenheit (107-121 degrees Celsius). Place the steak on the grill and let it cook until it reaches an internal temperature of around 110-115 degrees Fahrenheit (43-46 degrees Celsius).
The first is time. It's much faster to simply season a steak and throw it in a hot pan, flipping it every so often until it's cooked. The second disadvantage is that steaks cooked via the reverse sear produce almost no fond, the browned bits that get stuck to the pan and form the base for pan sauces.
Reverse sear only works on thick cut meat. This is an important point – the piece of meat needs to be at least 1.5 inches thick for the reverse sear method to work. It will not work on minute steaks or any thinner cuts of meat. You will just end up overcooking the meat.
Thicker cuts have the biggest advantage when using the reverse-sear method. Since this is Over the Fire Cooking – not 'In the Oven Cooking' – we're going to be indirectly cooking the meat over the coals which will provide an amazing smoke flavor! Look for steaks that are a minimum of 1 ½-inch thick to 2 inches thick.
The traditionally seared one went a lot faster and had a great crust on the outside.But the reverse seared one was cooked way more even all the way through, with no under-or overcooked areas. It also retained its moisture better, resulting in a tender, flavorful end product.
Step 1: When Reverse Searing a Steak, It Needs to Be a Least an Inch Thick, Thicker the Better. Season with coarse salt and pepper, make sure to press the seasoning into meat.
Start by seasoning the meat and cooking it on a sheet pan in the oven at a relatively low temperature (think somewhere between 225 to 275 degrees Fahrenheit). Lining the pan with a wire rack is not essential, but it does allow air to circulate more evenly, which will ultimately cook the meat a little more evenly.
The answer is the same no matter if the person's cooking their steak on an electric stove, gas grill, or any other method. Reverse searing takes about two hours for every inch of thickness, and it should be done in temperatures between 200°F and 250°F.
Reverse searing is the process of cooking a steak in the oven or on an indirect heat source before finishing it off on the grill. It's a great way to add more flavor to your steaks, and it helps to tenderize them as well.
Preheat your oven or grill to 200 to 275 degrees. Place your steaks in the oven or on the grill. Depending on the thickness of the steaks and the temperature of your oven, this may vary. For a 1-inch Crowd Cow steak and a 275 degree F oven, 8 to 10 minutes will do the trick.
GARLIC AND HERB REVERSE SEARED NEW YORK STRIP STEAK
Season steaks with salt and pepper or steak rub and place in the center of a preheated 275 degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115-120 degrees, about 20 to 30 minutes.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
