Reverse Sear: The Ultimate Guide to Cook Steak in Oven Then Sear

If you’re looking to elevate your steak game, reverse sear is a technique that promises a perfectly cooked steak every time. This method involves a two-step process: first, you cook steak in oven then sear it for that delectable crust. It’s a foolproof way to achieve steakhouse-quality results at home.

Understanding Reverse Sear

The reverse sear method flips the traditional steak-cooking approach on its head. Instead of starting with a hot pan, you begin with a low-temperature oven. Cooking steak in the oven slowly allows for more even internal cooking, producing a steak that’s perfectly cooked from edge to edge. Once the internal temperature reaches your desired level of doneness, the steak is then quickly seared in a hot pan to develop a rich, flavorful crust.

The Benefits of Reverse Sear

There are several advantages to using the reverse sear method:

• Even Cooking: Slowly bringing the steak up to temperature in the oven promotes even cooking throughout.
• Less Stress: By cooking steak in the oven first, there’s less pressure to get the perfect sear under time constraints.
• Control: The reverse sear gives you more control over the final temperature of your steak, reducing the risk of overcooking.

How to Cook Steak in Oven Then Sear

Now that you’re familiar with the benefits of reverse sear, let’s dive into the process step by step.

Step 1: Prepare the Steak

Start with a high-quality steak, at least 1-inch thick. Season it generously with salt and pepper. Place the steak on a wire rack over a baking sheet to allow for airflow around the entire piece of meat.

Step 2: Slow Cook in the Oven

Preheat your oven to a low temperature, around 225°F (107°C). Insert a meat thermometer into the thickest part of the steak and set it in the oven. Cook until the steak is about 10-15°F (5-8°C) below your desired final temperature. For medium-rare, this is typically around 120°F (49°C).

Step 3: Sear the Steak

Once the steak reaches the target temperature, remove it from the oven and let it rest while you heat a heavy skillet or cast iron pan over high heat. Add a high-smoke-point oil to the pan and, once hot, sear the steak for 1-2 minutes per side, until a dark crust forms. Don’t forget to sear the edges for a complete crust.

Step 4: Rest and Serve

After searing, let your steak rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite.

Pair your reverse-seared steak with your favorite sides for a restaurant-quality meal at home.

Tips for the Perfect Reverse Sear

Here are some additional tips to ensure your reverse sear success:

• Use a Meat Thermometer: This is crucial for monitoring the steak’s internal temperature.
• Allow the Steak to Reach Room Temperature: Take your steak out of the fridge at least 30 minutes before cooking.
• Choose the Right Pan: A cast iron skillet is ideal for achieving a perfect sear.

Creative Variations and Finishing Touches

Enhance your reverse-seared steak with compound butter, fresh herbs, or a splash of red wine during the resting phase for added flavor complexity.

Mastering the reverse sear method might take a few tries, but once you’ve experienced the precision and perfection it offers, you’ll be a convert for life. Whether you’re preparing a special meal for two or impressing guests at your next dinner party, reverse sear is the way to go when you cook steak in oven then sear.