Reverse Searing Steak is a simple, and sure-fire way to cook restaurant quality steak at home, using both the oven and stovetop. In this ultimate steak cooking guide, we’ll show you how to make the most tender, delicious, melt in your mouth steak, using the reverse sear method!

What is Reverse Searing?

Reverse Searing involves baking the steak in the oven on low heat, followed by searing it in a pan with olive oil and butter. By baking the steak low and slow, you allow the steak to rise to the proper temperature, followed by searing it in a hot pan, giving the steak a tender slow cooked interior, with a crispy, pan seared exterior. This method works very similarly to the Sous Vide concept of cooking steak, but without the fancy, expensive equipment. The reverse searing method provides more control over how you cook your steak.

What Kind of Steak is Best to Use?

For this cooking method, I recommend using a thicker cut of steak, and one with some fat marbling in it. Top Sirloin, Ribeye and Filet Mignon are great cuts to use. Using a thin cut of steak with the reverse sear method will likely overcook it, so be sure to use a cut that is at least 1.5 inches thick. If you are using a thin cut steak, try pan cooking it for the best results using this recipe.

PRO TIP: Quality is key! You can read all about how to tell the quality of steaks here, this is useful information, as the best quality steaks will yield the best results!

Steps to Cook Steak using Reverse Sear Method

Preheat the oven to 275 degrees fahrenheit.
Next, pat the steaks with a paper towel to remove excess moisture, and then liberally coat each side with salt and pepper.
Place each steak on a sheet pan with a wire rack, and place the steaks in the oven for about 15-20 minutes. The wire rack allows for the heat to evenly cook the steak all around. Remember, we will be searing the steaks in a pan, so the finished baking temperature will not be considered ‘fully done’.
- Use an electronic meat thermometer for the most accurate temperatures.
  - For a medium rare steak (more pink, like the steak in our pictures), bake the steak until it is 90-95 degrees fahrenheit.
  - For a medium steak, bake the steak until it is 105-110 degrees fahrenheit.
  - Read all about what level of ‘doneness’ you prefer here, this website offers helpful charts to aid in your reverse searing cooking adventure, as well as offers precise temperatures to get your steak cooked to your liking.
Remove the steaks from the oven. Next, we’ll move on to the searing portion of the recipe.

A seasoned cast iron pan works best for searing steaks, and gives the most even crust.

Heat a cast iron pan on medium heat. Add butter and olive oil to pan (using both allows for searing at a higher temperature, with more flavor from the butter than using only oil). Once sizzling (but NOT smoking), add steaks to pan. Sear on each side for about 3-5 minutes, depending on how you like your steak cooked. Again, be sure to use an electronic meat thermometer, and insert it to the middle of the steak for the most accurate temperature reading.

For a medium rare steak, sear the steak to 120-125 degrees Fahrenheit.
For a medium steak, sear the steak to 130-35 degrees Fahrenheit.

Allow the steaks to rest for 10 minutes to keep them juicy and tender.

Keep in mind, the steaks will increase in temperature as they rest outside the pan (anywhere from 5-12 degrees) so plan accordingly with your temperatures.

Slice the steaks after they’ve rested, and you’re ready to serve!

My favorite dishes to serve with delicious steak is a wedge salad, fondant potatoes, or even garlic cheese bread.

If you love steak and hearty meaty recipes, here are a few more we love!

Let us know what you think about this innovative cooking method, and especially let us know how your steaks turn out! – Kathi and Rachel