Reverse Sear Steak in Oven: The Ultimate Guide

When it comes to cooking steak, reverse sear is a technique that has garnered a strong following among culinary enthusiasts. In this ultimate guide, we’ll explore the ins and outs of reverse cooking steak in the oven, a method that promises a perfectly cooked, juicy steak every time.

Understanding the Reverse Sear Method

The reverse sear technique is a two-step process. Traditionally, steaks are seared at a high temperature and then moved to a lower heat to finish cooking. The reverse sear flips this method on its head. It starts with slowly heating the steak in the oven at a low temperature and then finishing it off with a quick sear on a hot skillet or under the broiler. This method ensures even cooking and a beautifully browned crust.

Why Choose Reverse Sear?

Using the reverse sear method for cooking steak in the oven has numerous benefits:

• Even Cooking: Slowly bringing the steak up to temperature allows for more uniform cooking from edge to center.
• Better Maillard Reaction: A dryer exterior from the initial low-heat cooking results in a superior sear and a more flavorful crust.
• More Control: Less guesswork is involved in achieving your desired level of doneness.

Choosing the Right Cut

Thicker cuts of steak, such as ribeye, New York strip, or filet mignon, typically around 1.5 inches or thicker, are ideal for reverse sear. The technique allows the heat to slowly penetrate to the center of thick cuts without overcooking the outside.

Step-by-Step Guide to Reverse Cooking Steak in Oven

1. Preparing Your Steak

Begin by patting the steak dry with paper towels. Season generously with salt and pepper or your choice of steak seasoning. Let the steak come to room temperature for about 30 minutes before cooking.

2. Low and Slow in the Oven

Preheat your oven to a low temperature, around 200-275°F (93-135°C). Place a wire rack over a baking sheet and lay the steak on the rack. This allows the heat to circulate around the steak for even cooking. Insert a meat thermometer into the thickest part of the steak and place it in the oven. Cook until the steak reaches about 10-15°F (5-8°C) below your desired final temperature.

3. The Searing Finish

Once the steak has reached the target temperature in the oven, remove it and let it rest while you preheat a skillet over high heat or preheat your broiler. Add a little oil to the skillet, then sear the steak for 1-2 minutes on each side to create a rich, caramelized crust. If using the broiler, place the steak on a broiler pan and broil briefly on each side.

4. Rest and Serve

After searing, let the steak rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite. Slice against the grain and serve.

By following this guide for reverse cooking steak in the oven, you can achieve a restaurant-quality steak with a perfect edge-to-edge doneness and a delectable seared exterior. Experiment with different seasonings and finishing butters to customize your steak to your taste preferences.