To reverse sear a steak, you must first cook the steak at a low temperature and then sear it at a high temperature to finish
. This method allows for more even cooking, a tender texture, and a flavorful crust
- Prepare the steak Remove the steak from the refrigerator 30–60 minutes before cooking to bring it to room temperature
. Pat the steak dry with paper towels to remove excess moisture, and season generously with kosher salt and freshly ground black pepper
. For a more well-seasoned steak, refrigerate the meat uncovered for 2 to 24 hours before cooking
- Cook in the oven Preheat your oven to 200° to 275°F (93 to 135°C)
. Place a wire rack on a baking sheet
. Position the steak on the rack and insert a meat thermometer into the thickest part of the steak
. Cook for 15 to 60 minutes, depending on the thickness and desired doneness
. The steak should be about 10° to 30°F (5° to 17°C) below your final serving temperature
- Sear the steak Heat a large cast iron skillet or stainless steel pan over high heat
. Add 1 to 2 tablespoons of oil
. Sear the steak for 30 to 60 seconds per side, pressing lightly for even contact
. Sear the edges as well
- Baste with butter (optional) Reduce the heat to medium-low and add butter, along with aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs
. Baste the steak by spooning the melted butter on top for about 2 minutes to enhance the browning and flavor
- Rest and serve Transfer the seared steak to a clean plate or wire rack set on a baking sheet, and let it rest for 3 to 10 minutes to allow the juices to redistribute
. Slice against the grain and serve immediately
