Reverse Sear Steak Recipe (2024)

This post was last updated on July 18, 2023 at 4:39 pm

November 12, 2022 by Tamara J. Leave a Comment

Take me to the Recipe

This reverse sear steak recipe is a great method to get a steakhouse-worthy, juicy, and tender piece of seared ribeye steak every time! Once you try this cooking method, you will cook your thick steaks like this forever.

A great piece of beef always makes for a delicious dinner! For more delicious steak recipes, try chicken fried steak fingers and these steak egg and cheese sandwiches while you're here!

Jump to:

The best part about reverse searing a steak:
Ingredients you need:
Kitchen tools used to cook the perfect steak:
How to Reverse Sear a Steak:
Do steaks need to rest before cutting?
Pro-Tips:
What to Serve with Reverse Seared Steak:
Storing and Reheating:
FAQ:
More Beef Recipes to Try
📖 Recipe
Be sure to tag me on Instagram or Facebook when you make this Reverse Seared Steak recipe! I would love to see your creation, and give you ashoutout!

One thing about being a Texan is that we love our beef! And the best steak is cooked using the reverse sear method. Thick-cut steaks are generously seasoned, placed in the oven at a low temperature, and then seared over medium-high heat for perfectly cooked steaks.

A good sear adds a golden brown crust that packs taste and texture. And although I am cooking a ribeye, you can also use this for New York strip, filet mignon, and more! Once you learn the ins-and-outs of this reverse sear steak recipe, you will want to eat your steak like this every time!

The best part about reverse searing a steak:

Easy! Cooking steak does not have to be complicated. This recipe is straightforward and made with just a handful of simple ingredients.

No more dry steak! Reverse searing your cut of meat means that it is cooking from the inside first, then browning the outside. What this means is that all of the natural juices and flavors get trapped inside the steak.

Reverse sear any cut of steak! Some of the most popular cuts of steak are of course the ribeye, filet mignon, porterhouse, t-bone steak, and sirloin. However, you can even use the reverse sear method on london broils and chuck steaks too!

Must try: Steak Egg and Cheese Bagel

Ingredients you need:

Steak: You will need steaks that are at least 1 ½ inches thick. This is to ensure that the reverse sear method cooks the steak perfectly.
Seasoning: A good steak seasoning is always a great spice to keep on hand. Of course you can also season your sirloin up with salt and pepper as well.
Butter: Adding butter to your skillet is a great way to get a good baste on the steaks as you're searing them. You can also add a couple of heads of garlic and sprig of thyme to the butter for more flavor.

How to Reverse Sear a Steak:

Season Steak

Preheating your oven to 275°F (135°C). Completely dry your steaks using paper towels and then season them.

Preheat Skillet

Place a 12" cast iron skillet into the bottom rack of the oven so that it can preheat.

Cook Steak in Oven

Place your dried and seasoned steak on a wire rack that is sitting on top of a baking sheet.

Then place the steaks into the oven and cook for 15 minutes. Use a digital thermometer to check the temperature. (See chart below for desired doneness and corresponding temperature of your meat.)

Pan Sear Steak

Once the desired temp is reached in the oven, remove them immediately and sear them in the cast iron skillet. Take them out of the hot pan and let them rest for at least 10 minutes before slicing.

Do steaks need to rest before cutting?

Resting a steak before cutting it is important. Remember that the temperature and doneness of the steaks will increase when you remove them from the oven and sear them in the skillet.

The steak temperature will also rise about 5 degrees while they are resting after searing. This is called carryover cooking.

You can check the final temperature once you take them out of the pan to ensure you get your perfect medium-rare steak, or medium steak.

Related: Try this delicious Steak au Poivre!

Pro-Tips:

Thick cuts of steak work best for this recipe.
Preheat your cast iron skillet in the oven while you are reverse searing the steaks. This helps to create the perfect brown crust on the outside of the meats.
Cooking the steaks low and slow help break down the enzymes in the steak; which are called the Cathepsins. This creates a super tender cut of beef.
Add butter to the skillet while you sear the steaks. Then add a sprig of thyme, and a couple garlic cloves. Use a spoon to scoop the seasoned butter over the steaks to baste them.

What to Serve with Reverse Seared Steak:

Potatoes: Reverse seared steak is so delicious with a Baked Sweet Potato.
Roasted Veggies: Roasted Broccoli or Roasted Balsamic Glazed Brussel Sprouts are delicious sides for steak as well.
Pasta: For an extra fancy meal, indulge with Lobster Mac & Cheese.
Leftover Steak: Use up any leftover steak you may have by adding it to Steak Egg and Cheese Sandwiches, Spaghetti Squash Alfredo with Steak, Cheesesteak Stuffed Bell Peppers, or this Beef and Broccoli Recipe.

Storing and Reheating:

Store leftover steak in an airtight container in the fridge and consume within 3 days. Reheat leftovers at low heat in the oven or air fryer until warmed through for the best results.

FAQ:

How long do you reverse sear a steak?

Reverse seared steak takes about 1-2 minutes per side, or until a nice crust is formed.

Do you use butter or oil to reverse sear steak?

For this recipe, I sear the steak with butter for maximum flavor. You can also sear with a neutral oil like vegetable oil because it has a higher smoking point.

How long to put steak in oven for reverse sear?

Place the steak in the oven for 15-20 minutes, depending on how thick the steak is and your desired doneness.

More Beef Recipes to Try

Steak Fajita Bowl Recipe
Brown Gravy Smothered Hamburger Steaks
Carne Guisada
Beef Fried Rice

📖 Recipe

Yield: 2 Steaks

Reverse Sear Steak Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

2 thick cut Steaks, ribeye, New York Strip, Porterhouse at least 1 ½- 2 inches thick
1 tablespoon Steak seasoning of choice (add more seasoning to taste)
2 teaspoons Black pepper
1 tablespoon Butter, unsalted to sear steaks
2 heads Garlic, to sear with steaks for flavor (optional)
1 sprig Thyme, to sear with steaks for flavor (optional)

Instructions

Place a wire rack (cooling rack) over a baking sheet.
Place your oven rack in the center part, and preheat it to 275 degrees fahrenheit (135 degrees celsius).
Dry the steak with a paper towel to make sure they are completely dry. Sprinkle half of the steak seasoning and half of the black pepper evenly on each side of the steak.
Place a 12" cast iron skillet into the bottom rack of the oven to get it nice and hot.
Put the steaks onto the wire rack, and place it into the preheated oven. Cook for 15-20 minutes depending on how thick they are, and your preferred level of doneness (chart in the post above).
Remove the steaks from the oven and set them aside. Take the cast iron skillet out of the oven and place it on the stove over medium high heat.
Add the steaks directly into the hot skillet and sear for about 1-2 minutes per side, or until a nice crust is formed.
(optional) Add the butter, garlic, and thyme to baste the steaks for added flavor.
Transfer the steaks onto a clean cutting board or plate, and allow them to rest for at least 10 minutes before cutting.