Introduction

The reverse sear steak method delivers a perfectly cooked interior with a beautifully caramelized crust. By slowly baking the steak first and finishing it with a hot sear, you get a tender, juicy steak every time. This technique works wonderfully for thick cuts like ribeye, filet mignon, or strip steak.

The image shows a close-up of a thick, richly browned steak sizzling in a black cast iron pan. The steak has a deep caramelized crust with a glossy, slightly oily surface from cooking juices. Around the steak, there are three browned garlic cloves that have softened, and a sprig of fresh thyme, slightly blackened from heat, lies next to them. To the right side of the pan is a silver spoon with bits of browned seasoning and oil on it. The pan's surface is rough with darkened spots and cooking residue, highlighting the intense searing. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12- to 16-oz.) ribeye, filet mignon, or strip steak (1 1/2″ to 2″ thick)
1 1/4 tsp. kosher salt
Freshly ground black pepper
1 tbsp. neutral oil
2 tbsp. unsalted butter
2 garlic cloves, peeled and crushed
2 to 3 thyme sprigs
Flaky sea salt

Instructions

Step 1: Arrange a rack in the center of your oven and preheat it to 275°F. Place a wire rack inside a metal baking sheet and set the steak on the rack. Season the steak all over with kosher salt and a generous amount of freshly ground black pepper, gently pressing the seasoning into the meat. For deeper seasoning, chill the steak on the rack in the refrigerator for 6 to 12 hours before cooking.
Step 2: Transfer the baking sheet with the steak to the oven and bake until an instant-read thermometer registers 20°F below your desired final temperature—110°F for medium-rare, 120°F for medium, or 125°F for medium-well. This usually takes 25 to 35 minutes for medium-rare and can be up to 40 minutes for medium-well, depending on thickness.
Step 3: Heat a large cast-iron skillet over medium-high heat and add the neutral oil. Heat until small wisps of smoke start to rise. Using tongs, place the steak presentation side down in the skillet and cook until it develops a deep brown crust, about 1 minute.
Step 4: Flip the steak and add the butter to the pan. Tilt the pan toward you so the melted butter pools at the bottom. Add the crushed garlic and thyme sprigs to the butter pool, then spoon the frothing butter over the steak continuously for about 30 seconds to baste it until glistening.
Step 5: Transfer the steak to a large cutting board and let it rest for 5 to 10 minutes. Slice the steak against the grain, sprinkle with flaky sea salt, and serve.

Tips & Variations

For even more flavor, dry-brine the steak overnight in the refrigerator before cooking.
Use a digital instant-read thermometer to accurately gauge doneness and avoid overcooking.
Swap thyme for rosemary or sage for a different herbal note.
Resting the steak after searing lets juices redistribute, keeping the meat juicy.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on the stovetop with a little butter to keep it moist and flavorful. Avoid microwaving, which can dry out the meat.

How to Serve

Cut slices of medium-rare steak show a pink center with a dark brown crust on a wooden cutting board. The large steak piece next to it has a mix of textured charred and golden brown edges. A woman's hand holds a black fork piercing a juicy slice, while a knife rests on the meat. Small roasted garlic cloves lie on the side. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is reverse searing and why use it?

Reverse searing involves slowly cooking the steak at a low temperature in the oven first, then searing it quickly in a hot pan. This method ensures an evenly cooked interior with a crispy, flavorful crust.

Can I use this method for thinner steaks?

Reverse searing works best for steaks that are at least 1.5 inches thick. Thinner cuts may overcook during the low-temperature bake and can dry out faster during searing.