• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×

    Home » Recipes » Entree

    Reverse Sear Steak

    Published: Mar 1, 2019 · Modified: Jan 4, 2020 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook82
    • Twitter
    Jump to Recipe Print Recipe
    The reverse sear steak method is the best way to cook a steak. #steak #beef

    If you are looking for the best way to cook a steak, you need to try the reverse sear steak method. You will get perfect results every time!

    Grab your ribeyes, sirloins, t-bones, porterhouses, and whatever else you can get your grubby little hands on. We are cooking up the best dang steaks you've ever had, and we are doing it in reverse! Oh, and best of all, the method is pretty much full proof. Let's eat!

    Reverse Sear Steak

    Reverse Sear Steak

    As the name implies, the reverse sear steak method requires you to cook the steak in reverse order, first bringing the interior up to temperature and finishing the steak by searing the exterior. This is similar to the approach described in my How to Cook Frozen Steak tutorial in that it utilizes both the stovetop and the oven.

    Best Way to Cook Steak

    Many people agree, reverse searing a steak is the best way to cook a steak because it prevents the overcooked gray bands of meat from surrounding the edges of the steak. Instead, the interior is evenly cooked right to the edge of the steak where the sear begins.

    Best Way to Cook Steak

    Reverse Sear Steak Oven Temperature

    The steak is first brought to your desired temperature in an oven preheated to 250 degrees. Any temperature between 225 and 275 will work just fine, but I find 250 to be a good compromise between the considerably slower cooking 225 degrees and the almost too warm higher temperature ranges.

    Since you cannot actively monitor the steak while it roasts in the oven, you will want a digital meat thermometer (affiliate link) to keep an eye on the temperature of the meat. For the price of one steak you will get perfectly cooked steaks for years to come.

    Reverse Sear Steak - Grill

    I have previously written about How to Grill Steak, but there is no reason why you cannot also reverse sear steak on a grill. To do so, you will need to use zone heating by piling the coals on the far side of the grill and set the steak on the opposite side while the interior comes to temperature.

    Once the steak is at the temperature you desire, move the steak onto the grate directly over the hot coals and sear each side.

    Seared Steak

    Reverse Sear Steak Thickness

    It is often said that steaks need to be 1 ½" thick, or thicker to use the reverse sear method. However, I have tested it out with steaks between ¾" to just under 1 ½" and they all turned out fantastic. Obviously, thicker steaks are always more preferable, but don't let the thickness of your steak dissuade you from reverse searing.

    When is Steak Done?

    I typically take my steak out of the oven when it is 5 degrees below my intended target, as the temperature will still rise a bit outside of the oven and while the steak sears. The following can be used as a guide for your desired steak's final temperature:

    • 125 degrees for rare steak.
    • 135 degrees for medium-rare steak.
    • 145 degrees for medium steak.
    • 150 degrees for medium-well steak.
    • 160 degrees for well-done steak. (there is no point in reverse searing a steak to well-done, as there are quicker methods to achieve a fully cooked steak)
    How to Reverse Sear Steak

    Steak Dinner Ideas

    The reverse sear steak method is adaptable to many steak recipes, so you need not worry about having to eat boring steak. Try using this method to prepare my Blue Cheese Crusted Steak, or create a flavorful steak mushroom sauce to serve over it. You can even use a steak seasoning rub or a steak marinade, however, a wet marinade can reduce the quality of your final sear a bit, but the tradeoff is added flavor. Alternatively, you could go a different route and try my steak bites instead.

    Reverse Sear Steak

    Reverse Sear Steak

    If you are looking for the best way to cook a steak, you need to try the reverse sear steak method. You will get perfect results every time!
    5 from 1 vote
    Print Pin Rate Save Go to Collections
    Course: Entree
    Cuisine: American
    Prep Time: 2 minutes
    Cook Time: 21 minutes
    Resting Time: 5 minutes
    Total Time: 23 minutes
    Servings: 1
    Calories: 1190kcal
    Author: Fox Valley Foodie

    Ingredients

    • 16 ounce Ribeye Steak (or any cut or size of your choice)
    • Salt and Pepper
    • 2 tablespoons Cooking Oil

    Instructions

    • Season steak liberally with salt and pepper (can use a steak seasoning rub as well).
    • Optional: Let steak rest uncovered in the refrigerator overnight to dry the exterior. 
    • Preheat oven to 250 degrees.
    • Set steak on a wire rack on a rimmed baking sheet and cook in the oven until it is 5 degrees shy of your desired final temperature.
    • Heat oil in a skillet over medium-high heat on the stovetop and add steak, searing on each side for 45 seconds, or until nicely browned.
    • Let steak rest for 5 minutes and serve.

    Notes

     
    Serve your steak with mashed potatoes, or if you have a double oven whip up some steak fries or twice baked potatoes!

    Nutritional Information

    Calories: 1190kcal | Protein: 91g | Fat: 92g | Saturated Fat: 30g | Cholesterol: 276mg | Sodium: 235mg | Potassium: 1215mg | Vitamin A: 70IU | Calcium: 32mg | Iron: 7.8mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Oven Baked Steak Fries
    Scalloped Potatoes and Ham »

    Reader Interactions

    Comments

    1. Of Goats and Greens

      March 05, 2019 at 12:17 pm

      I've started reverse searing with sous vide, it looks great to be able to do this with more conventionally cooked meats.

      Reply
    2. Phil Sharp

      March 01, 2019 at 1:47 pm

      5 stars
      Very practical, tasty and healthy recipes. Very much enjoy reading and using you ideas.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Close up Sloppy Joes

    Homemade Sloppy Joes - Better Than Manwich

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    How to make paprika

    How to Make Paprika

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Venison Meatloaf Recipe

    Venison Meatloaf

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme