The reverse sear method slow-cooks steak in an oven then sears it at high heat on a hot pan. It guarantees a perfectly cooked steak every time with a flavorful crust and beautiful pink center.
After grilling and pan frying steaks with frustration, I wanted to find a way to ensure a perfectly cooked steak every time. I discovered the reverse sear method and let me tell you that it's LIFE CHANGING.
Nobody wants an expensive cut of meat to come out dry and to stress over the cooking process.
This method bakes the steak at a low temperature and then finishes it off in a screaming hot pan.
FORGET THE STEAKHOUSE! You can make better than restaurant quality steak at home with this method!
Why You'll Love this Recipe
- It guarantees a perfect steak EVERY. SINGLE. TIME. I promise you.
- It allows you to prep other dishes while waiting for the steak to cook.
- No resting needed. Because the steak is cooked at a low temperature, the fat renders slowly. You don't need to wait a second more to eat the steak!
How to Reverse Sear a Ribeye Steak
- Salt & pepper is your best friend: Generously season the steak.
- It's all about the temperature: Insert a probe thermometer into the center of the steak and bake at 225°F until it reaches 115°F. The temperature will continue to rise during searing for a medium rare steak.
- Smoking hot sear: Sear the steak on all sides then add butter and rosemary and baste the steak for 1-2 minutes.
- Stuff it in your mouth and go to heaven: Slice, season with salt and pepper, and drizzle the butter on top.
- Pick a well marbled steak with an even amount of fat throughout the steak.
- Use a probe thermometer. This is a must have kitchen tool as it notifies you when the steak has reached temperature. It will guarantee your steak is perfectly cooked without guessing games.
- Use a cast iron or heavy skillet to retain as much high heat as evenly as possible. This helps create the perfect golden brown crust.
- Sprinkle more salt and pepper on top after slicing the steak. This is to taste and as desired.
Now go and make this to impress yourself, friends, and family!
Can I use a different cut of steak?
I've tried the reverse seared method with filet mignon and it turned out amazing even though it has less fat. You can also use sirloin, New York strip, porterhouse, or tomahawk as long as they are at least 1 1/2 inch thick.
Our favorite is a bone in ribeye from Costco. In this recipe, I am using a 2.5 pound bone in ribeye steak.
Can I bake at a higher temperature?
The reverse sear method works at temperatures of 200-275°F. I found that 225°F work best but you can cook it faster at a higher temperature.
Can I sear on the grill?
Yes, you can sear on high heat on the grill.
Can I use an instant read thermometer if I don't have a probe thermometer?
Opening the oven frequently will let the heat out, but you can use an instant read thermometer if you're in a pinch. After the first 20 minutes, check the temperature every 5 minutes.
I highly recommend investing in a probe thermometer not only for this recipe but as a staple tool in your kitchen.
How do I store leftover steak?
Store leftovers in an airtight container in the fridge for up to 3 days.
How do I reheat leftover steak?
Reheat on a pan on medium heat until just warm. Alternatively, lay the steak pieces flat on a plate and microwave at 50% power until warm.
More Easy Fancy Dinners You'll Love
Steak Dinner Side Dishes You'll Love
How to Reverse Sear a Ribeye Steak
- 2 1/2 pounds ribeye steak 1 1/2-2 inches thick
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 sprigs rosemary optional
- Bring the steak to room temperature for 30 minutes.
- Preheat the oven to 225°F.
- Generously season the steak with salt and pepper then insert a probe thermometer into the center. Place on a baking sheet lined with parchment paper or foil. Bake the steak until it reaches 115°F for medium rare.
- Heat a large cast iron skillet on high heat and add 1 tablespoon of oil.
- Sear all sides and edges of the steak for 1-2 minutes on each side.
- Add butter and rosemary and baste the steak for 1-2 minutes.
- Slice into 1/4" pieces. Season with salt and pepper and drizzle the butter from the pan on top.
- Use a high smoke point oil like vegetable or avocado oil.
- Cooking time is an estimate and will depend on the size of the steak and desired donesness.
- Adjust the bake time based on how you like your steak.
Leave a Reply