This Reverse Sear Steak Recipe is made with a thick piece of steak, grapeseed oil, butter, garlic, thyme and baked and seared to perfection.
Your steak should have excellent marbling throughout the entire piece. The marbling, or the fat, are the white lines that run through the steak. This is fat that renders down, adding flavor and tenderness to the meat as you cook it. The bone will give it so much flavor as well. I promise this steak will taste like restaurant quality steak and you won’t have to pay the price of eating it at a steakhouse!
When cooking steak, you want to measure the temperature before you cut it. For rare it is 125°F. If you prefer medium-rare it is 135°F. For medium it is 145°F. For medium-well it is 150°F and well done is 160°F (highly suggest you don’t go to well done). Always let your beef rest after cooking and seal it well. I like waiting 5 to 10 minutes before slicing. When you do slice, cut against the grain, which are the little lines running through the beef, so you will cut in the opposite direction.
- What is reverse sear?
- Why Should You Reverse Sear Your Steak?
- Types of steak to reverse sear
- How to make Reverse Sear Steak Recipe
- What to serve with Reverse Seared Steak
- Reverse Sear Steak Recipe Variations
- How to store Reverse Sear Steak
- Reverse Sear Steak Recipe Top tips
- Reverse Sear Steak Recipe
What is reverse sear?
Reverse sear is a cooking technique used for meat, particularly steak, where the meat is cooked at a low temperature first and then finished with a high-heat sear. The process involves cooking the steak in an oven or on a grill at a low temperature, typically around 200-250°F (93-121°C), until it reaches an internal temperature that is below the desired level of doneness. Once the steak has been cooked low and slow, it is then seared quickly at high heat to create a crust on the outside.
This method is called "reverse sear" because it is the opposite of the traditional cooking method, where the steak is first seared at high heat and then finished in the oven at a lower temperature. Reverse searing allows for more control over the cooking process and helps to prevent the steak from becoming overcooked or dry.
The benefits of reverse searing include more even cooking, a better crust, and a juicier, more tender steak. The slow cooking at a low temperature allows the steak to cook more evenly and retain more moisture, while the high-heat sear at the end creates a delicious crust on the outside. Reverse searing is particularly useful for thicker cuts of meat, such as ribeye or filet mignon.
Why Should You Reverse Sear Your Steak?
Reverse searing is a cooking technique used to cook steak to perfection. It involves cooking the steak at a low temperature in the oven or on a grill first, and then finishing it with a quick high-heat sear. Here are some reasons why you might want to try reverse searing your steak:
- Even cooking: By starting with a low and slow cook, you can ensure that the steak is cooked evenly throughout. This helps prevent the center of the steak from being undercooked while the outer edges are overcooked.
- More tender and juicy: Reverse searing can result in a more tender and juicy steak. Cooking the steak at a low temperature first allows it to cook more slowly and evenly, which can help prevent the steak from becoming dry.
- Better crust: The high-heat sear at the end of the cooking process helps create a delicious crust on the outside of the steak. This adds texture and flavor to the steak, making it even more delicious.
- More control: By using a meat thermometer, you can monitor the internal temperature of the steak more easily and accurately. This allows you to cook the steak to your desired level of doneness.
- Bone in Rib Eye/Cowboy Steak
See recipe card for Reverse Sear Steak Recipe quantities.
Types of steak to reverse sear
The reverse sear method can be used with various types of steak, but it works particularly well with thicker cuts of beef. Here are some types of steak that are well-suited for reverse searing:
- Ribeye: A well-marbled and flavorful steak that benefits from the low-and-slow cooking method of the reverse sear.
- Strip steak: A leaner cut of steak with a robust beefy flavor that can be elevated with the reverse sear method.
- Filet mignon: A tender and delicate cut of steak that can benefit from the gentle cooking of the reverse sear to maintain its tenderness and juiciness.
- Sirloin: A lean and affordable cut of steak that can be transformed into a tender and flavorful meal with the reverse sear method.
- Porterhouse or T-bone steak: A thick and meaty cut that can be cooked to perfection using the reverse sear method, with a delicious crust on the outside and a juicy, tender center.
Remember that the key to a successful reverse sear is using a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
How to make Reverse Sear Steak Recipe
Preheat the oven to 200°F. Pat the steak dry with paper towel, and generously season with salt on all sides of the steak. You want to salt the steak one hour before cooking per inch thick the steak is. Transfer the steak to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the temperature reaches 125°F for medium-rare. Adjust the bake time if you like your steak more well done.
In a cast iron, heat the grapeseed oil over high heat until smoking. Do not use olive oil as the smoke point is lower. Sear the steak for 1 minute and then flip.
Add the butter, garlic, and thyme and swirl in the pan until the butter melts. Transfer herbs and garlic on top of steak and baste the steak using a large spoon. Keep basting for 1 minute and baste the other side for 30 seconds.
Place the steak on a cutting board and wrap it in aluminum foil. Let it rest for 5 minutes before cutting.
Hint: Check the internal temperature (should be 125°F) before adding onto grill pan.
What to serve with Reverse Seared Steak
This Reverse Sear Steak Recipe is a delicious and flavorful main dish that pairs well with a variety of sides.
- Roasted vegetables: Roasted asparagus, Brussels sprouts, or carrots are a great way to add some color and nutrition to your plate.
- Grilled vegetables: Grilled zucchini, peppers, or mushrooms can add a smoky flavor and texture to your meal.
- Baked potatoes: A classic baked potato with butter and sour cream is a satisfying and filling side dish that complements the rich flavors of the steak.
- Creamed spinach: A creamy and flavorful side that pairs well with steak, this classic dish can be made with fresh spinach, cream, and seasonings.
- Caesar salad: A crisp Caesar salad with homemade dressing and fresh parmesan cheese can balance out the richness of the steak.
- Garlic bread: A simple and delicious addition to any steak dinner, garlic bread can be made by toasting a baguette with garlic butter and parmesan cheese.
Rib eye: A rib eye and a cowboy steak is the same cut of meat. I would definitely get the steak bone in for best taste.
Garlic: The garlic infuses when you baste the steak. I would jut smash the garlic instead of mincing.
Herbs: You can use a variation of thyme, rosemary, or sage.
Reverse Sear Steak Recipe Variations
- Garlic Butter Steak: Add garlic butter to the skillet during the searing process. This will give the steak a rich and savory flavor.
- Chimichurri Steak: Serve the steak with a tangy and herbaceous chimichurri sauce. It pairs well with the rich and savory flavors of the steak.
- Smoky Steak: Add a smoky flavor to the steak by using wood chips on the grill. Simply soak the chips in water for 30 minutes, then place them on the grill before cooking the steak.
- Steak with Blue Cheese Butter: Top the steak with a dollop of blue cheese butter for a decadent twist. Simply mix blue cheese and butter together, then refrigerate until firm.
- Asian-Inspired Steak: Marinate the steak in soy sauce, ginger, and garlic before cooking for an Asian-inspired twist. Serve with a side of stir-fried vegetables or rice.
Check out this Wagyu Steak Recipe.
To make this Reverse Sear Steak Recipe, you will need the following equipment:
- Oven: The steak is first cooked at a low temperature in an oven before it is finished with a high-heat sear.
- Meat thermometer: A meat thermometer is essential for cooking the steak to the desired level of doneness. It allows you to monitor the internal temperature of the steak and ensure that it is cooked to your liking.
- Baking sheet with wire rack: You will need a baking sheet with wire rack to cook the steak at a low temperature in the oven or on the grill.
- Tongs: Tongs are useful for handling the steak and flipping it over during cooking.
- Cast-iron skillet: To finish the steak with a high-heat sear, you will need a cast-iron skillet. Cast-iron grill pan are ideal for high-heat cooking and can help create a delicious crust on the outside of the steak.
- Oven mitts: When handling hot pans or grates, it's important to use oven mitts to protect your hands.
How to store Reverse Sear Steak
If you have any leftover reverse sear steak, you should store it properly to ensure it stays fresh and safe to eat. Here are some tips for storing reverse sear steak:
- Let it cool down: Allow the steak to cool down to room temperature before storing it.
- Wrap it tightly: Wrap the steak tightly in plastic wrap or aluminum foil to prevent air from getting in.
- Store it in the refrigerator: Store the steak in the refrigerator for up to 3-4 days.
- Reheat it properly: When you are ready to eat the leftover steak, you can reheat it by placing it in a preheated oven or on a skillet over medium heat. Make sure to reheat it to the desired temperature.
- Don't reheat it more than once: It's best to reheat the steak only once to avoid the risk of bacterial growth.
Reverse Sear Steak Recipe Top tips
- Use a thick cut of steak: A thick cut of steak, such as ribeye or filet mignon, is ideal for the reverse sear method. It allows for a more even cook and retains more moisture.
- Season the steak liberally: Season the steak generously with salt and pepper, or your preferred seasoning, before cooking.
- Preheat your oven or grill: Make sure your oven or grill is preheated to the desired temperature before cooking the steak.
- Use a meat thermometer: Use a meat thermometer to monitor the internal temperature of the steak and ensure it reaches the desired level of doneness.
- Let the steak rest: Let the steak rest for a few minutes before slicing to allow the juices to redistribute and the steak to become more tender.
- Finish with high-heat sear: Finish the steak with a high-heat sear in a cast-iron skillet or on a grill. This will create a delicious crust on the outside of the steak.
- Use a good quality steak: Use a good quality steak for the best results. Look for steak that is well-marbled and from a reputable source.