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Reverse Sear Steak Recipe

Rachid Yousfi
Reverse searing guarantees a perfectly cooked steak with an even, pink interior and a beautifully crisp crust—better than any restaurant-quality steak, and easily achievable at home.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine United States
Servings 2 people
Calories 580 kcal

Equipment

  • Meat thermometer
  • Baking sheet with a wire rack
  • Cast iron skillet or heavy pan
  • Tongs
  • Sharp knife

Ingredients
  

  • 2 ribeye or strip steaks
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic
  • 2 sprigs fresh rosemary or thyme

Instructions
 

  • Preheat Oven: Set your oven to 225°F (107°C). Place a wire rack on a baking sheet.
  • Season the Steak: Generously season both sides of the steak with salt and black pepper. Let it sit at room temperature for 30 minutes.
  • Slow Cook: Place the steak on the rack and bake until the internal temperature reaches 120°F (49°C) for medium-rare (about 45-60 minutes).
  • Preheat Skillet: Heat a cast iron skillet over high heat until very hot. Add olive oil.
  • Sear the Steak: Sear each side for 45-60 seconds, adding butter, garlic, and rosemary. Baste the steak with the melted butter for extra flavor.
  • Rest and Serve: Remove the steak, let it rest for 5 minutes, then slice and serve.

Related Video

Notes

  1. Use a Meat Thermometer: This ensures precise doneness and eliminates guesswork.
  2. Let the Steak Rest Before Searing: This allows juices to redistribute, preventing dryness.
  3. Use a Hot Skillet: A cast iron skillet ensures the best crust and caramelization.
  4. Baste with Butter: Adding butter and aromatics during searing elevates flavor.
  5. Slice Against the Grain: This keeps the steak tender and easy to chew.

Nutrition

Nutrition Facts
Reverse Sear Steak Recipe
Serving Size
 
200 g
Amount per Serving
Calories
580
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
18
g
Cholesterol
 
145
mg
48
%
Sodium
 
900
mg
39
%
Potassium
 
600
mg
17
%
Protein
 
52
g
104
%
Vitamin A
 
300
IU
6
%
Calcium
 
30
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Reverse Sear Steak
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