Reverse Sear Steak Recipe - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Thick steaks: This technique does not work with thin steaks - those can simply be quickly pan-fried like I do in this steak and eggs recipe. So you'll want your steak to be at least 1 inch thick, preferably 1.5 inches.
• Kosher salt and black pepper: These are the only seasonings that a good steak needs. And although sea salt is very fashionable, I prefer cooking and salting my food with kosher salt.
• Butter: For topping the cooked steak. This is optional but delicious and highly recommended. Steakhouses always finish their steaks with a generous pat of butter, and for good reason!

I like New York strip steaks, so that's what I usually use in this recipe. But you can use this cooking method with any thick-cut steak, including ribeye and filet mignon.

The only steak I wouldn't cook using this method is picanha steak. The thick fat cap needs good searing, so it's best to use the traditional method when cooking this cut.

The detailed instructions for making reverse sear steak are listed in the recipe card below. Here's an overview of the steps:

You start by preheating your oven. You want it to be at a low temperature to ensure even cooking, so set it to 275°F. You don't need to take the steak out of the fridge in advance.

Season your steak on both sides with kosher salt and black pepper. Place the steak on a rimmed baking sheet fitted with a rack. Insert the probe of an oven-safe meat thermometer into the steak. That's the only way to know for sure when the steak is ready for searing.

Bake the steak until it reaches an internal temperature of 110°F. In my experience, a fridge-temperature 1.5-inch-thick steak usually takes about 20-25 minutes.

Remove the steak from the oven. Transfer it to a plate, loosely cover it with foil, and allow it to rest for 10 minutes. At this point, your steak won't look very appetizing. No worries! You'll soon sear it in a skillet, and then it will look great.

While the steak is resting, heat a cast-iron skillet over high heat. Sear the steak for one minute on each side and a few seconds on the edges.

That's it! Your perfectly cooked steak is ready. Top it with butter and serve.

Take a look at these two steaks:

Both are New York Strip steaks. The difference is clear: the one cooked the traditional way has a nice, deep, thick crust. The medium-rare inside is wrapped by a thin layer of gray band - meat that became overcooked because of the searing.

The steak that was reverse-seared is not as browned and crusty. However, the meat inside, also medium-rare, appears juicier and more uniform - it doesn't have a gray band surrounding it.

Expert Tip

When it comes to cooking steaks, the best tool is a well-seasoned cast-iron skillet. It's superb in heat retention and distribution and cooks steaks perfectly. It's the only type of skillet I use when cooking steaks.

What is the reverse sear method?

How long does it take to make a reverse sear steak?

That depends on the thickness of your steak and on your oven. In my experience, a 1.5-inch thick steak at fridge temperature takes about 20 minutes in the oven, plus a quick searing in a cast-iron skillet. But the only way to know for sure is to use a meat thermometer.

At what temperature do you bake the steak?

What are the advantages of reverse searing?

What are the disadvantages of this method?

Serving Suggestions

You can serve reverse sear steak with any side dish that you would typically serve with a steak, such as mashed cauliflower, arugula salad, steamed broccoli, or jicama fries.

For a more elaborate side dish, I recommend green beans almondine, green beans with bacon, or creamed spinach.

If you have some sauteed onions or caramelized onions (or if you have the patience to make them), they make an excellent topping for steaks, as do sauteed mushrooms.

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently so as not to dry them out in the microwave, covered, at 50% power.

Or slice them and use them cold in a steak salad or lettuce sandwich. That's my favorite way to use them.

Reverse Sear Steak

Reverse sear steak comes out evenly cooked and reliably juicy. This method takes longer, but the juicy result is well worth it.

Servings: 1 serving

Calories: 597kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1steak | Calories: 597kcal | Carbohydrates: 0.1g | Protein: 83g | Fat: 29g | Saturated Fat: 13g | Sodium: 447mg