How to Reverse Sear Steak
Best Reverse Sear Steak Recipe – Learn the easy steps and tips to reverse sear a beautiful Filet Mignon, Ribeye, New York Strip, or Porterhouse Steak so that it’s juicy and melt-in-your-mouth tender!
Why We Love the Reverse Sear Method of Cooking
Reverse searing steaks is one of the easiest and best methods for cooking a steak of any variety… Whether it’s a filet mignon or a big ribeye, you have the ability to slowly bring the interior of the steak up to the exact right temperature, then sear the outside quickly.
Great! … But What is Reverse Sear?
A classic method of cooking a steak is searing the steak first to lock in the juices, then placing it in the oven or on the grill at lower heat to bring the temperature up and cook the interior. However, you must be careful to watch the temperature closely when cooking with this method because just a few degrees higher can cook your steak interior past your desired doneness.
Reverse searing is the exact opposite of the traditional method… You slowly cook the steak at a low heat to create the exact right temperature on the inside. Then quickly sear the exterior to create a crispy crust. This allows you to have an evenly cooked steak on the inside with deep beefy flavor, and a perfectly crisp crust on the exterior.
This is similar to the way you would sous vide a steak. However, no special bags or contraptions are necessary. You simply use your grill or a smoking hot skillet on the stovetop and in the oven!
Best Types of Steaks to Reverse Sear
When reverse searing, you should always buy steaks that are at least 1 – 1 ½ inches thick, but this method also works well for extra-thick steaks. Try this fabulous method with any of these quality cuts of beef:
- Filet mignon
- Ribeye steaks
- New York strip steak
- Porterhouse or T-Bone
- Sirloin – but needs to be very thick
We also use our favorite homemade Steak Seasoning Blend and a generous amount of butter to finish the reverse sear steaks. But feel free to season the meat with a bit of kosher salt and freshly ground black pepper, if you prefer.
You’ll need a quality high-heat cooking oil to sear the steaks after baking in the oven. I suggest avocado oil, canola oil, or extra virgin olive oil.
Best Steak Toppings
Once your beef is seared and ready to serve consider topping it with optional garnishes, like:
- Fresh chopped parsley
- Unsalted butter
- Compound Butter
- Cowboy Butter
Or any of these FABULOUS Best Steak Toppings options, like quick zippy pickled veggies!
How to Reverse Sear a Steak
Here we are, obviously, reversing the typical process for cooking a thick steak. They start in the oven or smoker, and finish on the stovetop in a cast iron skillet.
So to start, preheat the oven to 190°F. Pat the meat dry before seasoning it well. Then set the meat on a rimmed baking sheet and place it in the oven. Cook for just under an hour for a medium-rare steak
Pro Tip: You can also do this in an electric smoker or low-heat grill! Set it to 190°F and cook your steaks for the same amount of time as cooking steaks in the oven.
*Exact cooking times are listed on the recipe card below.
Near the end of the cooking time, preheat a cast iron pan to high heat, 450-500°F. (Or preheat a gas grill to high heat.) Once hot, sear (or grill) the steaks for 1 minute per side to create caramelization. Don’t move or shift the steaks as you reverse sear filet mignon, ribeye, or other cuts of beef.
If cooking steak over 2 inches thick, sear them for 2 minutes per side.
When you’ve got your ribeye or filets to just the right temp, top each perfectly cooked steak with a pat of butter and allow it to rest for at least 5 minutes before cutting.
Steak Doneness Guide
Ready to serve? Let’s check to be sure! Here are the different internal temperatures and levels of doneness of cooked steaks:
- Rare – 120-125°F with a cool red center
- Medium Rare – 130-135°F with a warmer, but still deep pink center (this is the best level of doneness for flavor, in our opinion!)
- Medium – 140-145°F with a warm, thin line of pink in the center
- Medium Well – 150-155°F for a mostly brown center with barely any pink
Get the Complete (Printable) Guide for How to Reverse Sear Steak in the Recipe Card Below + Video. Enjoy!
Best Recipe Tips
- Remove the steaks from the fridge and let them come to room temperature for about 20-30 minutes before cooking. This helps the meat to cook more evenly and become super tender.
- Season the meat generously and really rub it into the surface.
- You can use the timed method or the internal temperature method. The easier timed method has worked on every single steak variety and thickness we have tried! (You just have to be sure your oven/grill thermostat is accurate.)
- If you want to use a meat thermometer for tracking, insert a probe thermometer into the center of one steak. When the temperature reaches 130°F, remove the steaks and sear the exterior of the steak as directed. The searing will continue to move the interior temperature up just a couple more degrees for a perfect medium rare.
- When you are ready to sear the steak, turn on the vent or open the windows first. It can get a bit smoky when the fatty beef hits that hot skillet!
- Let the reverse sear filet mignon or ribeye rest for several minutes before slicing. This allows the meaty juices to redistribute evenly throughout the steaks.
- When ready to serve, slice the steaks against the grain to keep the meat tender and moist. Look down at the meat and notice the lines – AKA “the grain” – running up and down, like a board of wood. Cut across these lines to soften and tenderize the fibers of the beef as you slice.
Serving Suggestions
Here, we serve reverse-seared filet mignon with our classic 2-Ingredient Roasted Potatoes as a side dish, which are nice and crisp on the outside and soft on the inside. Make the steak and potato pairing of your dreams with any of these potaTOtally awesome recipes:
- Baked Potato
- Air Fryer Potato Wedges
- Best Duchess Potatoes
- Russet Potatoes every which way!
- Spicy Mesquite Twice Baked Potatoes
- Crispy Ribbon Fries
- Mashed Potatoes
- Cheesy Scalloped Potatoes Au Gratin
Or bring something a bit sweeter with yummy and nutrient-packed sweet potato side dishes. We love these Scalloped Sweet Potatoes, Twice Baked Sweet Potatoes, Instant Pot “Baked” Sweet Potatoes, and Mashed Sweet Potatoes recipes.
Round out your meaty, starchy, and delicious dinner with a fresh and crisp salad! These classic recipes for Steakhouse-Style Caesar Salad, Romaine Hearts Salad, and Blue Cheese Wedge Salad are always a hit.
Frequently Asked Questions
It doesn’t necessarily mean your steak will be more or less tender than traditional sear-first methods. However, because it makes cooking the meat to the ideal temperature much easier, doing a reverse sear makes it more likely that the steaks will be tender.
Absolutely, yes! Although it isn’t the quickest way to cook a steak, it’s by far the best way to practically guarantee that the beef will be the perfect level of doneness you crave.
Cooked steak will keep well in an airtight container for up to 3-4 days in the refrigerator.
Looking for More Handy How To Guides? Be Sure to Try:
- Best Beef Bacon Recipe
- How to Cook London Broil
- Temperature for Cooked Chicken (Cooked Chicken 101)
- Spatchcock Turkey (Smoked or Roasted)
- How to Cook Italian Sausage
How to Reverse Sear Steak
Ingredients
- 2-4 steaks at least 1 – 1.5 inches thick (filet mignon, ribeye steaks, ny strips)
- 2-4 tablespoons Best Steak Seasoning or salt and pepper
- 2-4 tablespoons butter
Instructions
- Preheat the oven to 190°F. Season the steaks well and place them in the oven for 55 minutes. (You can also do this in an electric smoker! (Make sure the temperature is accurate.)
- Near the end of the cooking time, preheat a cast-iron skillet to high heat, 450-500°F. (Or preheat a gas grill.) Once hot, sear (or grill) the steaks for 1 minute per side to create caramelization. *If cooking steak over 2 inches thick, sear them for 2 minutes per side.
- Top each steak with a pat of butter and allow it to rest for at least 5 minutes before cutting.
Steaks were cooked perfect! So easy too! Served mine with roasted potatoes and a salad.
I made this for friends and it was great. Everyone agreed the steaks were delicious!
I’ve never been good at making steak, but this recipe makes it so easy! Thank you.