Reverse Sear Method for Perfect Steak

If you’re a steak enthusiast looking for a method that ensures a perfectly cooked steak every time, the reverse sear and oven technique is your answer. This innovative approach to cooking steak has gained widespread acclaim among chefs and home cooks alike for its ability to produce a steak with a beautifully crisp exterior and a tender, evenly cooked interior.

What is Reverse Sear?

The reverse sear method involves two main steps: starting with a low-temperature oven bake to cook the steak gently from the inside out, and finishing with a high-heat sear on the stovetop for that desirable crust. This technique flips the traditional sear-first method on its head, hence the name “reverse sear.”

Choosing the Right Cut of Steak

Before you begin, selecting the right cut of steak is crucial for the reverse sear method. Thick-cut steaks that are at least 1.5 inches thick, such as ribeye, New York strip, or filet mignon, work best. These cuts provide enough thickness to prevent overcooking during the searing process.

Step-by-Step Guide to the Reverse Sear and Oven Steak

Step 1: Slow Cook in the Oven

Preheat your oven to a low temperature between 200-275°F (93-135°C). Season the steak generously with salt and pepper, and if desired, other herbs and spices. Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook in the oven until the steak reaches an internal temperature of about 10-15 degrees below your desired final temperature.

Step 2: Rest the Steak

After removing the steak from the oven, let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy bite every time.

Step 3: Sear to Perfection

While the steak is resting, heat a cast-iron skillet or heavy pan over high heat. Once the skillet is smoking hot, add a high-smoke-point oil like canola or grapeseed oil. Carefully place the steak in the pan and sear for about 1-2 minutes on each side, or until a brown crust has formed. For added flavor, you can also add butter, garlic, and fresh herbs to the pan and baste the steak.

Step 4: Checking Doneness

Use a meat thermometer to check the steak’s internal temperature. Aim for 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. Keep in mind that the internal temperature will rise slightly during the sear.

Step 4: Serving Your Reverse Sear and Oven Steak

Once your steak has reached the desired doneness, transfer it to a cutting board and let it rest for a few minutes before slicing. This final rest allows the juices to settle, resulting in a moist and flavorful steak. Serve the steak with your favorite sides and enjoy the fruits of your reverse sear labor.