Reverse Sear Steak and Cook in Oven: The Ultimate Guide

When it comes to cooking the perfect steak, the reverse sear method is a game-changer, especially when you sear steak and cook in oven. This technique involves slow-cooking the steak at a low temperature and finishing with a high-heat sear. The result is a steak with a beautifully caramelized crust and a consistently cooked interior that’s full of flavor.

What is Reverse Searing?

Reverse searing is a two-step process. First, you begin by cooking your steak in a low-temperature oven. This allows for an even and gradual rise in the steak’s internal temperature. The second step involves searing the steak on a hot pan or grill, creating a delicious crust that steak lovers crave. The reverse sear method is ideal for thicker cuts of steak, typically those that are at least 1.5 inches thick.

Step 1: Slow-Cooking in the Oven

Start by preheating your oven to a low temperature, between 200 to 275°F (93 to 135°C). Season your steak generously with salt and pepper or your preferred steak seasoning. Place the steak on a wire rack over a baking sheet. This allows the heat to circulate around the steak, cooking it evenly.

Insert a meat thermometer into the thickest part of the steak. Cook the steak in the preheated oven until it reaches an internal temperature that is about 10-15°F (5-8°C) below your desired final temperature. For a medium-rare finish, you’ll want to remove the steak from the oven at around 120-125°F (49-52°C).

Step 2: The High-Heat Sear

Once the steak has reached the desired internal temperature, remove it from the oven and let it rest while you heat a heavy skillet or cast iron pan over high heat. When the pan is extremely hot, add a small amount of high-smoke-point oil like canola or grapeseed oil. Place the steak in the pan and sear each side for about 1-2 minutes, until a deep brown crust has formed. Don’t forget to sear the edges of the steak as well.

For an added touch of flavor, you can add butter, garlic, and fresh herbs to the pan during the final minute of searing. Baste the steak with the melted butter mixture to infuse it with aromatic flavors.

Letting Your Steak Rest

After searing, it’s crucial to allow your steak to rest on a cutting board for about 10 minutes. This gives the juices time to redistribute throughout the steak, ensuring each bite is succulent and tender.

Tips for a Perfect Reverse Sear Steak:

• Use a Meat Thermometer: To achieve the perfect doneness, an accurate meat thermometer is essential.
• Resting Time: Don’t skip the resting phase after the initial slow-cook and again after searing. This is vital for a juicy steak.
• High-Quality Cut: Choose a high-quality cut of meat. The reverse sear method can elevate a good steak to greatness.

Serving Your Perfectly Cooked Steak

Once rested, your reverse seared steak is ready to be served. Pair it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. The beauty of the reverse sear method is that it delivers a restaurant-quality steak that’s evenly cooked and full of flavor.

Whether you’re cooking for a special occasion or just looking to improve your steak game, reverse searing is a technique well worth mastering. With practice, you’ll be able to nail the perfect sear steak and cook in oven every time.