Reverse-Seared Steak Recipe

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Want to cook the perfect steak? Try reverse searing. This method gives you a juicy inside and crispy outside. Reverse searing involves cooking your steak in a low-temp oven first, then searing it in a hot pan.

You’ll need a thick steak, salt, pepper, and a meat thermometer. Season your steak well and cook it slowly in the oven. Then finish it off with a quick sear in a hot skillet. The result? A steak that’s evenly cooked and full of flavor.

Exact Ingredients (+ Possible Substitutes)

For a perfect reverse-seared steak, you’ll need:

• 1-2 thick-cut steaks (ribeye, New York strip, or filet mignon)
• Salt and pepper
• 1 tablespoon vegetable oil or avocado oil
• 2 tablespoons butter
• 2-3 garlic cloves (optional)

Don’t have these exact items? No worries! Here are some substitutes:

• Instead of thick-cut steaks, you can use a roast cut into thick slices.
• Swap regular salt for sea salt or kosher salt.
• Replace black pepper with a steak seasoning blend.
• Use olive oil or ghee instead of vegetable oil.

For a dairy-free option, skip the butter or use a plant-based alternative.

Remember, the key is having a thick cut of beef and some basic seasonings. The cooking method matters more than fancy ingredients.

Want to add extra flavor? Try these optional add-ons:

• Fresh herbs like rosemary or thyme
• A splash of red wine for the pan sauce
• Sliced mushrooms to cook alongside the steak

Instructions

Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet.

Season your steak generously with salt and pepper. Put it on the wire rack.

Slide the baking sheet into the oven. Cook until the steak reaches 120°F (49°C) for medium-rare. This usually takes 30-40 minutes.

Remove the steak from the oven and let it rest. Heat a cast-iron skillet over high heat until it’s smoking hot.

Add a bit of oil to the pan. Sear the steak for about 30 seconds on each side.

Don’t forget the edges! Hold the steak with tongs and sear them too.

For extra flavor, add butter and garlic to the pan just before you finish searing.

Let your steak rest for 5 minutes before slicing. This helps keep the juices inside.

Slice against the grain and serve your perfectly cooked reverse-seared steak.

Tips, Tricks & Storing

Let your steak come to room temperature before cooking. This helps it cook more evenly.

Pat the steak dry with paper towels before seasoning. This improves the sear.

Use a meat thermometer to check doneness. It’s the most accurate way to get your desired result.

Try different seasonings besides just salt and pepper. Garlic powder, rosemary, or a spice rub can add great flavor.

Let the steak rest for 5-10 minutes after cooking. This helps the juices redistribute.

For leftovers, wrap the steak tightly in plastic wrap or foil. Store it in the fridge for up to 3-4 days.

To reheat, warm the steak gently in a 250°F oven until it reaches your desired temperature.

Slice leftover steak against the grain and use it cold on salads or sandwiches.

Freeze uncooked steaks for up to 6-12 months. Wrap them individually in plastic wrap, then foil.

Thaw frozen steaks in the refrigerator overnight before cooking. Never thaw at room temperature.