Cooking steak perfectly can be a challenge. It’s so easy to end up too cooked, too raw, or with a crust that doesn’t quite hit the mark.
Sure, grilling gives that smoky flavor, but it’s harder to control. Pan-searing works better for thinner cuts, and sous vide is precise, but not everyone has the fancy gear. That’s why I love reverse searing — it’s simple, reliable, and produces amazing results every time.
What is reverse searing?
Reverse searing is a cooking method that starts with oven-cooking at a slow, low temperature and finishes with a quick fry in a hot pan. Try it and you’ll agree: Reverse searing consistently delivers evenly cooked, juicy steak with a delicious crust.
What to expect:
- Taste: You can customize the taste by seasoning the meat. Try salt and pepper if you’re a purist, or use a steak rub for a bolder flavor.
- Texture: The texture is where this method shines. A medium-rare steak will be tender and juicy inside, with a tantalizing crust on the outside.
- Foolproof factor: Reverse searing is an approachable method, even if you’re new to cooking steak. Use a meat thermometer to eliminate guesswork and you can achieve great results every time.
- Timing: The process takes an hour or so, but can be longer or shorter depending on the steak’s thickness.
Steps for reverse searing a steak
Here is the step-by-step process for reverse searing.
1. Choose the right steak
When you’re reverse searing, go for a thick cut like ribeye, filet mignon, or New York strip. Thicker steaks hold up better and give you more control during cooking. Thin steaks will cook too quickly in the oven so it’s harder to achieve the medium-rare center.
2. Bring the steak to room temperature
Before anything else, let your steak sit on the counter for about 30 minutes. This simple step makes sure the steak cooks evenly. No one wants to bite into a steak that’s overcooked on the edges and cold in the middle.
3. Preheat the oven
Set your oven to 225°F or 107°C. Let it heat completely before cooking the steak. At this low temperature, the steak will cook evenly and stay juicy. Think of it as a gentle warm-up before the big sear.
4. Season the steak
You can keep it simple with salt and pepper, or try a premade steak seasoning for a bit more flavor. If you’re up for it, whip up your own rub — this Texas Roadhouse Steak Rub is a great option.
5. Cook the steak in the oven
Place the steak on a wire rack over a baking sheet — this helps air circulate around the meat so it cooks evenly. Insert a meat thermometer into the thickest part of the steak. For rare to medium-rare, pull the steak out of the oven when it hits 125°F or 52°C. That’s your cue to move on to the searing.
6. Sear the steak
Heat a cast-iron skillet over medium-high heat and add a splash of oil or a pat of butter. Once the pan is hot, lay the steak down and let it sear for about 2 minutes on each side. This is where the magic happens — you’ll get that gorgeous, golden-brown crust that makes steak so irresistible.
Pro tip: You can also make a quick sauce from the pan juices. Simply remove the steak from the pan, add 1/3 cup of water (or red wine!) plus another pat of butter. Heat, stirring until the sauce thickens slightly. Serve over your steak.
7. No need to rest
Here’s the beauty of reverse searing: You don’t need to rest the steak. Since the juices are already evenly distributed from the slow cook, you can slice it up and serve it right away without losing any flavor.
Side dishes for reverse sear steak
Try these classic pairings to go with your tender, juicy steak:
- Oven-roasted carrots, Brussels sprouts, or green beans
- Easy arugula salad: Mix 2 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1/2 teaspoon of Dijon mustard. Whisk until dressing emulsifies. Pour over baby arugula and toss. Add croutons and grated Parmesan, or not.
- Mashed potatoes
- Garlic bread
- Pasta tossed with olive oil and sun-dried tomatoes
Reverse searing is a game-changer for cooking steak. It gives you the perfect balance of juicy meat and a crisp crust every time. If you’ve struggled with cooking the perfect steak, give this one a try — you might just fall in love with it.
