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.
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
- 2 pound Steak, 1/2 pound per person
- ½ teaspoon Mitchell Street
- 1 teaspoon Mis Rubins Black Magic
- 1 tablespoon Olive oil
- 2 teaspoon Butter
- 1 tablespoon Worcestershire sauce
- 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 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.