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Want to cook the perfect steak? Try reverse-searing. This method cooks your steak in the oven first, then finishes it with a quick sear on the stove. It’s a great way to get an evenly cooked steak with a crispy crust.
You’ll need a thick steak, at least 1.5 inches. Season it well, then cook it in a low oven until it’s almost done. After that, sear it in a hot pan for a minute on each side. The result? A juicy, flavorful steak that’s cooked just right.
Exact Ingredients (+ Possible Substitutes)
For a perfect reverse-seared steak, you’ll need:
- 1-2 thick-cut steaks (ribeye, NY strip, or filet mignon)
- Salt
- Black pepper
- 1 tablespoon neutral oil (canola or grapeseed)
- 2 tablespoons butter
- 2-3 garlic cloves (optional)
Can’t find thick steaks? Ask your butcher to cut them at least 1.5 inches thick.
No fancy oil? Regular vegetable oil works too. Olive oil is okay but may smoke at high heat.
For a dairy-free option, swap butter with ghee or more oil.
Want extra flavor? Try these add-ons:
- Fresh herbs (rosemary or thyme)
- Worcestershire sauce
- Steak rub or seasoning blend
Remember, quality matters. Pick well-marbled steaks for the best taste and texture.
Don’t have a cast iron skillet? Use any oven-safe pan. Just make sure it can handle high heat for the searing step.
Instructions
Preheat your oven to 225°F (107°C). Season your thick-cut steak generously with salt and pepper.
Place the steak on a wire rack set in a rimmed baking sheet. Put it in the oven and cook until it reaches 10°F below your desired doneness.
Use a meat thermometer to check the temperature. For medium-rare, aim for 115°F (46°C).
While the steak cooks, heat a cast-iron skillet over high heat. Add a bit of oil to the pan.
Once the steak reaches the right temperature, remove it from the oven. Sear it in the hot skillet for about 30 seconds on each side.
For extra flavor, add butter and herbs to the pan. Spoon the melted butter over the steak as it sears.
Let your steak rest for a few minutes before slicing. This helps keep the juices inside.
Enjoy 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. This allows for better browning during the searing step.
Use a meat thermometer to check the internal temperature. It’s the most accurate way to get your desired doneness.
Try adding herbs like rosemary or thyme to the pan when searing. They’ll infuse extra flavor into your steak.
Don’t forget to let your steak rest after cooking. This keeps the juices inside, making it more tender and flavorful.
For storing leftovers, wrap the steak tightly in plastic wrap or foil. Keep it in the fridge for up to 3-4 days.
To reheat, warm the steak gently in a low oven until it reaches your desired temperature. Avoid the microwave, as it can make the meat tough.
Try slicing leftover steak thinly for sandwiches or salads. It’s a great way to enjoy your reverse-seared steak the next day.