Reverse Sear Steak

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A perfectly cooked pan-seared steak is a thing of beauty—but there’s more than one way to get that gorgeously crusted, perfectly medium-rare result. Reverse searing, so-called because it starts by cooking the steak in the oven low-and-slow and finishes it over high heat in the pan (literally the reverse of a typical pan-sear process), promises a beautiful, evenly-cooked result with a gorgeously browned crust that will likely be the best steak of your life.

The reverse sear method has a few advantages over more traditional pan-searing. Because it cooks the steak low-and-slow, you’re able to have more precise control over the internal temperature of the steak as it cooks. The lower cooking temperature also allows for more even cooking, resulting in an evenly pink steak (if that’s how you want to serve it) from edge to edge. Finally, starting the steak in the oven helps dry the steak’s exterior, which leads to better browning once it hits the pan. You may think you got a fantastic crust on a steak before (and maybe you have)—but just wait until you try it with the reverse sear!

Reverse searing might sound complicated at first, but it’s actually very simple. In fact, once you’ve done it a few times, you’ll probably think it’s easier than the more typical pan-sear. First time? Don’t worry. Here’s everything you need to know to make your first attempt a smashing success:

How To Make Reverse Sear Steak

INGREDIENTS

• Steak: You can reverse sear many different cuts of steak, including ribeye, strip, and filet mignon. Whatever cut you select, just make sure that the steak is at least 1 1/2" thick—if it’s thinner, this specific technique won’t be as effective.
• Kosher Salt: Salt is just as essential to this steak as the steak itself. This recipe was tested with Diamond Crystal kosher salt. If using Morton or table salt, both of which are more dense (and more salty) by volume, I recommend using 1/2 tsp. instead of 1 1/4 tsp.
• Black Pepper: Always use freshly ground. I like a pretty aggressive shower on a steak, but you do you.
• Oil: A high-heat neutral oil is best for getting a great sear and crust on the steak. Vegetable and canola are my go-tos, but any neutral oil will work here.
• Unsalted Butter: All the best steaks I’ve eaten have been basted with frothing butter. Do you need more fat when you’re already eating a juicy steak? No. Does it bump up the deliciousness factor by at least 10%? Absolutely.
• Garlic: Crushed whole garlic cloves are added to the skillet with the frothing butter (and therefore the steak), bringing out all its aromatics.
• Thyme: Technically you can use any hearty herb here. Some like rosemary. My personal go-to is thyme.

STEP-BY-STEP INSTRUCTIONS

To begin, line a baking sheet with a wire rack and arrange the steak on top. The wire rack will allow the oven heat to circulate evenly around the steak, allowing for more even cooking. Season the steak on both sides with kosher salt and pepper. In testing, I found 1 1/4 tsp. Diamond Crystal kosher salt per pound of steak to be the perfect level of seasoning, but feel free to adjust this according to your personal preference. If you’re using a denser salt that is saltier by volume (like Morton kosher or table salt), make sure to only use 1/2 tsp. so you don’t end up with an over-salty steak!

At this point you can, if you like, chill the steak in the refrigerator on the sheet rack for 6 to 12 hours. Letting the steak chill out in the refrigerator helps to dry out the exterior, which leads to better browning; however, since the steak is going into the oven (which will help dry it out) before searing, this isn’t absolutely necessary. In testing, I still achieved a beautiful sear without the refrigerator.

Regardless of whether or not you pre-season the steak and let it sit in the refrigerator, you do not—I repeat—do NOT need to let the steak “come to room temperature” before cooking it. In fact, it’s better to go straight from the fridge to the oven. Starting with a fridge-cold steak ensures that the steak is all one even temperature, and with this low-and-slow cooking method, that will help ensure a more even cook.

Before cooking the steak, make sure your oven is preheated to 275°, rack in the middle position. Transfer the steak to the oven and cook until the internal temperature of the steak is 20° below your desired final temperature (110°if you want it medium-rare, 120° if you want it medium, and 130° if you want it medium-well). This should take 25 to 35 minutes for medium-rare, 30 to 35 minutes for medium, and 35 to 40 minutes for medium-well. These timings are all approximate, and can vary depending on the steak, the oven, and the environment, so use an instant-read thermometer and begin checking at the lower time limit. When the steak has reached the desired temperature, remove the steak from the oven and get ready to sear.

To sear the steak, heat up 1 Tbsp. oil in a large stainless steel or cast-iron pan over medium-high heat. Heat the pan until you see tiny wisps of smoke rising from the pan. You don’t want it smoking smoking, but you do want to see those wisps rising: They signal the pan at the right temperature to get that perfect sear. Add the steak to the pan, top side down.

The bottom will most likely be marked with a grid from the wire rack it cooked on, so it’s especially important here to keep the presentation side in mind and ensure it’s hitting the pan first. Let the steak sear, undisturbed, for exactly 1 minute (yes, set a timer), then use a pair of tongs to flip the steak.

At this point, add the butter, crushed garlic, and thyme to the pan. Grasping the handle, tilt the pan slightly toward you, allowing the melting butter to run down and congregate at the bottom. Using a large metal spoon, spoon the frothing butter over top of the steak again and again until the steak is glistening. Don’t baste for more than 45 seconds. You don’t want the steak to stay in the pan too long or it will overcook.

Once the steak has been basted, transfer it immediately to a large clean plate or cutting board to rest. Many respected recipes for reverse seared steak claim that you do not need to rest a reverse seared steak, since the low and slow cooking process means that the juices within the steak aren’t running so actively; however, in testing, I found that the juices flooded out when I didn’t rest the steak. Resting for 5 to 10 minutes, on the other hand, made a world of difference. My opinion? You can use all the scientific rationalizing in the world, but for me the ultimate proof is what is (or isn’t) flooding your cutting board. Rest your steak. You’ll be glad you did.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Get a good thermometer: Gauging the internal temperature accurately is critical to achieving a perfectly cooked steak, so a good probe or instant-read thermometer is key. Check the steak at the lowest cooking time indicated and keep checking to ensure you’re cooking it to your desired temp.
• Use a cast-iron skillet: When it comes to searing a steak, you can’t beat a cast-iron pan. Cast iron provides super-even heat and also retains the heat well, which leads to a more consistent and better sear.

Storage

Steak is always best right after it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave if desired, but keep in mind that reheating will affect the “doneness” of the steak. My preference is usually to avoid this and just eat any leftover steak cold or at room temperature—but you do you.