reverse sear steak

The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan.

How To Reverse Sear a Steak

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

vegetable oil

unsalted butter (optional)

Line a sheet pan with foil and place a wire rack on top, set aside.

Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).

Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.

Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.

Generously season the meat with salt and ground black pepper on both sides.

Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.

Remove the steaks from the oven and set aside.

Remove the cast iron pan from the oven and transfer to the stovetop.

Heat pan over high heat and add oil.

Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.

Sear the first side until a deep brown crust is formed, about 2 minutes.

Carefully flip the steaks over and sear about 1 ½ to 2 minutes.

Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.

OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.&nbsp;

Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.

Serve steaks warm.

Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.

Reverse Sear Steak Recipe

New York Strip Steaks

olive oil

garlic

shallot

thyme

unsalted butter

salt pepper

Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.

Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.

Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This pre-seasoning process will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.

When you’re ready to prepare it, preheat the oven to 200°.

Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.

Remove the steak from the oven and briefly set it to the side.

Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.

For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute.

Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.

Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.

Add the garlic, shallots, thyme, and butter to the pan with the steak.

Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.

Let the steak rest for 3 to 4 minutes.

Slice and serve it as is or with some Maître D’ Butter.

https://www.youtube.com/watch?v=IHMClaLPGUE

Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good. 

Ingredients for this recipe: 

• 1-pound New York Strip Steaks
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste

prep time: 2 hours

cook time: 1 hour 5 minutes

Procedures: 

1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing. 
2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper. 
3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick. 
4. When you’re ready to prepare it, preheat the oven to 200°.
5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is. 
6. Remove the steak from the oven and briefly set it to the side. 
7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak. 
10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute. 
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare. 
13. Let the steak rest for 3 to 4 minutes.
14. Slice the steak and serve it as is or with some Maître D’ Butter.

THIS is the BEST Way to Cook Steak

A delicious and easy guide to creating a restaurant quality pan sauce to accompany your steak.

Steak with Pan Sauce

tbsp finely chopped shallot

tsp dijon mustard

beef broth broth

tbsp heavy whipping cream

salt and pepper

After cooking steak in pan, turn off heat and allow pan to cool for 5 minutes. Use a paper towel to absorb excess oil, leaving small amount of oil and leftover brown bits from steak in pan.

Turn heat to medium low, and add shallots to pan. Once soft, add broth. Whisk in dijon, and thyme. Bring to low simmer, and add heavy whipping cream. Continue to whisk and simmer for 2 minutes. Add salt and pepper to taste.

Serve pan sauce over steak, serve &amp; enjoy!

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Top 3 reverse sear steak recipes from across the web

The most viewed reverse sear steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Reverse Sear a Steak

Reverse Sear Steak Recipe

Steak with Pan Sauce

The most viewed reverse sear steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine