How to Reverse Sear Steak

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.
Reverse sear steak

Last Updated on April 24, 2022

Reverse sear steak
Reverse Sear Steak

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.

Reverse sear steak

Reverse Sear Steak

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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Difficulty: Easy
Newsletter: 2021-11-30
Servings (slide to adjust): 4
Calories: 752kcal

Ingredients

  • 2 pound Steak, 1/2 pound per person
  • ½ teaspoon Mitchell Street
  • 1 teaspoon Mis Rubin’s Black Magic
  • 1 tablespoon Olive oil
  • 2 teaspoon Butter
  • 1 tablespoon Worcestershire sauce
Ingredients necessary for the recipe step are in italic.

Instructions

  • Mise en place
    Reverse sear steak
  • 2 pound Steak, 1/2 teaspoon Mitchell Street, 1 teaspoon Mis Rubin’s Black Magic
    Sprinkle the front and back of each steak liberally.
    reverse-sear-beef-steak
  • Put the steaks on a rack and into the refrigerator for about 30 minutes while you preheat the oven to 250°F / 121°C.
    reverse sear steak
  • 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.
    Reverse sear steak
  • Heat a cast iron skillet until it is smoking. Add the oil to the pan then quickly add the steaks.
    Reverse sear steak
  • 1 tablespoon Olive oil
    Char the steaks on one side for about 30 seconds then turn and char for another 30 seconds.
    reverse-sear-beef-steak
  • Keep flipping them until they are the color you want.
    reverse-sear-beef-steak
  • 2 teaspoon Butter
    Top with a small pat of butter
    reverse-sear-beef-steak
  • 1 tablespoon Worcestershire sauce
    Add the Worcestershire sauce.
    reverse-sear-beef-steak
  • Let the butter melt on top of the steaks then turn them over. Remove them from the pan and serve them with the sauce.
    reverse-sear-beef-steak
  • Enjoy!
    Reverse sear steak

Video

Nutrition

Serving: 238gCalories: 752kcalCarbohydrates: 0gProtein: 53gFat: 58gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gCholesterol: 155mgSodium: 1061mgPotassium: 595mgFiber: 0gSugar: 0g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

14 Responses to How to Reverse Sear Steak

  1. Madalyn Weafe says:

    5 stars
    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.

  2. Roberto Houge says:

    1 star
    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?

    • arbpen says:

      5 stars
      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.

  3. Bud Axelsen says:

    5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    Fantastic steak! I wish to apprentice with you and watch you cook. Very good steak, thank you for teaching me how to make it.

  6. Priscilla Huckabee says:

    5 stars
    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!

  7. 5 stars
    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!

  8. Casey Carrao says:

    5 stars
    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?

    • arbpen says:

      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!

  9. Don says:

    5 stars
    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!

  10. Robert Haw says:

    5 stars
    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!

  11. Doug says:

    5 stars
    So, I like my steak on the grill, and I have to say, this is really, really close. Great job. Thanks!

  12. Elvis Grotheer says:

    5 stars
    Thanks a bunch for sharing this with all of us you really know what you are talking about! Bookmarked.