Just a heads-up, we may earn money or products from the companies mentioned in this post and some of the links may be affiliate links. Also, before you send us hate mail, know that we aren't doctors, dietitians, or medical professionals of any kind and the nutritional information provided here is a courtesy calculated from the nutrition plugin API. We cannot guarantee its accuracy.
How to Reverse Sear a Steak like a mofo! Our method to Reverse Sear a Ribeye Steak guarantees tender, juicy, and flavorful melt-in-your-mouth steak every time.
For those of you who can’t cook a steak for shit, this is the method for you. If you’re too lazy to go fire up the grill, this is the method for you. And if nothing but the most succulent and juicy meat will do, this is the method for you. Yeah, go buy a ribeye.
This cooking method starts off low and slow in the oven, and then finishes hard and fast in a screaming hot skillet on the stovetop. We top it with butter (because we can), and because my girlfriend says I never eat green food I added some fresh parsley. Be a man, skip the parsley. But whatever you do, make your girl a steak too.
How to Reverse Sear a Steak
You’ve heard of seared steak, but what about reverse seared steak? That’s right. Reverse searing is a method of cooking steak that you’ll be using for years to come. Flavorful, juicy, savory cuts of meat are what you get when you use our reverse searing method!
With this cooking method, not only do you enjoy a flavor packed, tender steak, but reverse searing also requires much less attention than other cooking methods.
What is the reverse sear method?
You may be familiar with a cooking method that is called searing, and is often used for thick cuts of steak, but have you ever heard of reverse searing? With the normal searing method, you would sear the steak in a pan (preferably a cast iron skillet), and then bake it in the oven. When using the reverse searing method, you simply flip these two steps. First, cook the steak in the oven, and then sear it in a cast iron skillet.
What steak is best to pan fry?
When pan searing, it is best to choose a steak that is about 1 to 1 1/2 inches thick, and has a lot of visible marbling (fat throughout the meat). Ribeye and New York strip steaks are the best choices for pan frying or searing steak.
What temperature do you reverse sear steak?
When reverse searing a ribeye steak, you first want to bake it in the oven on low heat. You should set your oven to about 250 to 275F. After you’ve cooked your ribeye or other steak in the oven, you’ll want to pan sear it on max heat.
How long does it take to reverse sear steak?
In total, it takes about an hour to reverse sear a steak. For the reverse searing method, you should cook your ribeye steak on low heat in the oven for about 40 to 45 minutes. Once removed from the oven, let your ribeye sit for about 10 to 15 minutes before pan searing. Have your cast iron skillet preheated at max temperature, then sear your ribeye for about one minute on each side…and you’re done!
How do you reverse sear steak in the oven?
First, preheat your oven to 275F. Next, place a wire rack on a large baking tray. Then, place your ribeye on top of wire rack and cook until it reaches an internal temperature of 135F, about 45 to 60 minutes. Let the meat rest at room temperature for about 15 minutes.
Next, preheat a cast-iron skillet over high heat until screaming hot, and then add avocado oil or other fat of choice. Sear the steak until browned on both sides, about 1 to 2 minutes per side. Season with salt and pepper, top with butter, and serve that baby up.
What are the internal temps for rare, medium rare, medium, etc.?
“How would you like that cooked?” If you like your steak cooked to a certain doneness (if you don’t like it rare, are you really a man?), compare these temps below! And get yourself meat thermometer because nobody likes overcooked meat!
- Rare = 130F
- Medium Rare = 145F
- Medium = 160F
- Well Done = 170F
Does searing steak seal in juices?
No, searing doesn’t contribute to the juiciness of a steak, but it definitely adds flavor! Though the process of searing doesn’t seal in juices, allowing the steak to sit for about 10 minutes before searing (after you’ve taken it out of the oven) and a few minutes after searing will help the steak retain its juicy goodness.
Is reverse searing better than other cooking methods?
Reverse searing has a lot of benefits as compared to more traditional steak cooking methods. Reverse searing allows your steak to cook more evenly, gives you better heat control, and the low oven temp, high searing temp allows it to be served hot off the pan!
Reverse searing vs grilling
Grilling a steak is a quick way to put food on the table, but grilling takes a lot of close attention. There is a very narrow margin for error when it comes to grilling a steak.
Leave your steak on the grill for a smidge too long and it’s rubbery and dry. Reverse searing involves a lot less hands-on cooking time than other methods of cooking steak, such as grilling. Simply pop your steak in the oven for about 45 minutes, let it sit, then sear it for 1 to 2 minutes on each side.
Other Reverse Sear Steak Recipes to try
How to Reverse Sear a Ribeye
What are you waiting for?
If you make this dish, leave us a dope ass comment below.
How to Reverse Sear a Ribeye Steak
- Preheat oven to 275F. Place wire rack on large baking tray. Place ribeye on top of wire rack and cook until it reaches an internal temperature of 135F, about 45 to 60 minutes. Let the meat rest at room temperature for 15 minutes.
- Preheat a cast-iron skillet over high heat until screaming hot, and then add the avocado oil. Sear the steak until browned on both sides, about 1 to 2 minutes per side.
- Season with salt and pepper and top with butter.