When you reverse sear steak, you are ensured of an evenly cooked, tender piece of meat just the way you like it. This method works for both boneless and bone-in steaks.
We have all been there. The steak looks great until you cut into it, and then the top is hard as a rock and the inside is as tough as the shoe on your foot. It can go the other way, too, where the first bite is charred and the rest is dripping like it’s going to bleed out and needs emergency care. No more suffering. Reverse sear works to slowly and evenly cook the meat so only the very outside has a nice char while the rest is perfectly cooked – every time!
How to Reverse Sear Steak
The process is very simple. Heat your oven to 250°F / 121°C. Make sure you have a good instant-read thermometer. You can use a sheet pan or any other pan that a rack will fit. The rack is important so the hot air circulates when cooking the steak. You want to cook the meat until it’s 10 degrees less than your ideal temperature. Check it after 20 minutes then check every 5 minutes thereafter. Food continues cooking for a few minutes after it’s removed from the oven and searing will bring the meat to your desired temperature.
A simple pan sauce of butter and Worcestershire enhances the steak and is very easy to prepare. You could also use compound butter, gorgonzola, black pepper, and butter are a good combination. We like sauteed mushrooms with shallots and sherry with our steak, similar to the Turkey Burger with Sauteed Mushrooms and Gruyère. Make Air Fryer Twice-Baked Potatoes and Artichoke, Avocado and Shaved Parmesan Composed Salad to go with it. A chilled bottle of Shiraz would be a perfect accompaniment.
Email Me the Recipe
Reverse Sear Steak
Equipment
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Ingredients
- 2 pound Steak, 1/2 pound per person
- ½ teaspoon Mitchell Street
- 1 teaspoon *Mis Rubins Black Magic
- 1 tablespoon *Olive oil
- 2 teaspoon unsalted butter
- 1 tablespoon Worcestershire sauce
Instructions
- Mise en place
- 2 pound Steak, 1/2 teaspoon Mitchell Street, 1 teaspoon Mis Rubins Black MagicSprinkle the front and back of each steak liberally.
- Put the steaks on a rack and into the refrigerator for about 30 minutes while you preheat the oven to 250°F / 121°C.
- Put the steaks in the oven and check them with an instant-read thermometer after about 20 minutes. Remove them from the oven when they are 10 degrees less than your desired temperature.
- Heat a cast iron skillet until it is smoking. Add the oil to the pan then quickly add the steaks.
- 1 tablespoon Olive oilChar the steaks on one side for about 30 seconds then turn and char for another 30 seconds.
- Keep flipping them until they are the color you want.
- 2 teaspoon unsalted butterTop with a small pat of butter
- 1 tablespoon Worcestershire sauceAdd the Worcestershire sauce.
- Let the butter melt on top of the steaks then turn them over. Remove them from the pan and serve them with the sauce.
- Enjoy!
You’re so skilled! Man, was that a good steak! The seasoning was perfect and the meat stayed nice and moist. I learned something. Thank you!
It’s actually a nice and helpful piece of information. I was thinking about trying this and came across your recipe. It looked good and was pretty easy to make. My husband took the steak and put it on the grill. It turned out perfectly. Best steak ever – five stars! Thanks for sharing.
I don’t understand what all the hype is about. I tried this, turned the oven to 350 for 30 minutes, and the steaks were so overcooked I could have used them for shoes! Can I give this a negative 1 star?
Greetings Roberto. I am sorry that you had a bad experience. I noticed in your review that you turned the oven to 350 for 30 minutes? That would be why it failed. The oven should be no more than 250°F or 121°C. If you decide to try it again and run into problems, you can always contact me and I’ll be happy to help.
Thanks for talking about this. I’ve been trying to convince my roommate that reverse sear was better than cooking it to death in a pan. My roommate’s steaks always turn out dry and tough. He watched me do this and he decided he’s going to do it this way from now on, too. We even ordered an [eafl id="308826" name="Instant-Read Thermometer" text="instant-read thermometer"] on your recommendation.
My husband and I felt really joyful sharing a steak I cooked using your method. It was juicy and cooked just the way we like it when we go to a restaurant. We still don’t feel comfortable eating at restaurants due to COVID-19, and it was nice to enjoy a lovely steak together with baked potatoes and a shared bottle of red wine. Thank you!
Fantastic steak! I wish to apprentice with you and watch you cook. Very good steak, thank you for teaching me how to make it.
I made this exactly according to your directions and it was THE BEST STEAK I HAVE EVER HAD. Seriously. Loved it! If I could give it 10 stars I would!
Thanks for enabling me to achieve new concepts about steaks. I didn’t think it would work, but low and behold, it’s delicious! I cooked my steak at 225 and seared it outside on my grill. Everyone loved it. Thanks for this!
Thanks for the blog post, how can I make is so that I receive an email sent to me every time you publish a new update?
Greetings Casey! When you sign up for the What’s Cookin’ newsletter, you will receive an email every time there is a new post. Happy cooking!
I’ve heard people talk about this but I was hesitant to try it. Thanks for the great explanation and pictures showing just how you did it. I made my steak the same way, and I’m never going back. Thank you so much!
May I simply say how good this was? Now that I stumbled on this recipe, I’ve made it over and over and it has never disappointed. I have never had an overcooked steak. Thank you so much!
So, I like my steak on the grill, and I have to say, this is really, really close. Great job. Thanks!
Thanks a bunch for sharing this with all of us you really know what you are talking about! Bookmarked.