Reverse Sear Steak in Oven: Master the Technique

When it comes to preparing the perfect steak, the reverse sear method is a game-changer, especially when utilizing an oven. This technique involves slowly roasting the steak at a low temperature and then finishing it off with a high-heat sear. By reversing the usual searing process, you can achieve a steak with a perfectly even cook and a delectable crust.

The Basics of Reverse Searing

The reverse sear method starts with slowly bringing the steak up to temperature in an oven set to a low heat, around 225°F (107°C). This gentle cooking process allows the steak to cook evenly from edge to edge, minimizing the risk of overcooked outer layers that you might get from traditional high-heat searing. Once the steak reaches a few degrees below your desired doneness, it’s time to give it a quick sear in a hot skillet to create that mouth-watering crust.

Choosing the Right Cut for Reverse Sear

Thick-cut steaks, usually around 1.5 to 2 inches thick, are ideal for reverse searing. Cuts like ribeye, porterhouse, or New York strip work wonderfully due to their marbling and thickness. Leaner cuts can also benefit from this method, as the controlled cooking helps maintain their tenderness.

Prepping Your Steak for the Oven

Before you begin, allow your steak to reach room temperature, which can take about 30 to 40 minutes. This step ensures more even cooking. Pat the steak dry with paper towels and season generously with salt and pepper or your favorite steak seasoning. Some chefs recommend salting the steak a few hours ahead of time or even overnight to allow the salt to penetrate deeply.

Cooking Your Steak in the Oven

Preheat your oven to 225°F (107°C) and place a wire rack over a baking sheet. This setup allows air to circulate around the steak, cooking it evenly on all sides. Place the seasoned steak on the rack and insert a meat thermometer into the thickest part of the steak. Cook the steak until it’s about 10-15°F (5-8°C) below your desired final temperature. For a medium-rare finish, you’ll want to remove it from the oven at around 120-125°F (49-52°C).

Finishing with a Sear

Once your steak is nearly at temperature, preheat a heavy skillet over high heat with a bit of oil until it’s smoking hot. Carefully transfer your steak to the skillet and sear each side for about 1-2 minutes, or until a brown crust has formed. Don’t forget to sear the edges of the steak for a complete crust.

Resting Your Steak

After searing, it’s crucial to let your steak rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite. Cover the steak loosely with foil to keep it warm while it rests.

Slicing and Serving

Always slice your steak against the grain to shorten the muscle fibers, which makes for a more tender eating experience. Serve your reverse seared steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad for a meal that’s sure to impress.

With the reverse sear method, you’ll find that achieving steakhouse-quality results in your own kitchen is not only possible but also quite simple. This foolproof technique takes the guesswork out of cooking a perfect steak, leaving you with a delicious and evenly cooked piece of meat every time.