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.
- Use an electronic meat thermometer for the most accurate temperatures.
- 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!
- Easy Salisbury Steak
- Flank Steak with Bleu Cheese and Mushrooms
- Pork Loin Stuffed with Apples and Cranberries
- Pan Seared Pork Chops
Let us know what you think about this innovative cooking method, and especially let us know how your steaks turn out! – Kathi and Rachel
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Pin RecipeA delicious, and simple guide to reverse searing steak, resulting in the most tender and easy restaurant style steak you can make!
- 2 steaks (We used Filets)
- salt
- pepper
- 1 tbsp olive oil
- 1 tbsp butter
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Preheat oven to 275 degrees farenheit. Line a sheet pan with foil and place oven safe wire rack on top. Set aside.
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Dry steaks with paper towel to remove excess moisture. Liberally salt and pepper each side of steak. Place steaks on prepared pan with wire rack, and place in oven. Bake for 15-20 minutes, or until desired temperature is reached, and remove from oven.
Use an electronic meat thermometer to check temperature at 15 minute mark. Add time in 5 minute increments if needed to achieve desired temperature if necessary.
- For a medium rare steak, bake the steak until it is 90-95 degrees fahrenheit. - For a medium steak, bake the steak until it is 105-110 degrees fahrenheit.
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After removing steaks from oven, heat a seasoned cast iron pan on medium heat. Add butter and oil. Once sizzling (but not smoking), add steaks. Sear on each side for 3-5 minutes, or until desired temperature is reached.
- For a medium rare steak, cook the steak to 120-125 degrees Fahrenheit.
- For a medium steak, took the steak to 130-35 degrees Fahrenheit.
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Once steaks are cooked to your liking, place them on a cutting board or platter, and allow them to rest for 10 minutes before serving. Slice, serve & enjoy!
Food Safety Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Be sure to check with a thermometer, as color alone is not a foolproof indicator.
This recipe is the absolute best for cooking steaks. As someone who struggled with the undercooked / overcooked cooking of steaks, FINALLY there is a fool- proof recipe for cooking steaks! I have made this recipe over and over again now and every time it results in a perfect steak!!
Love this idea … do you think searing on the grill would work as good as in a cast iron pan on the cooktop?
Hi Kristi- I don’t see why not, and it will add some nice grill marks, too. Let us know how it turns out if you try it!