Why make this recipe
Reverse-seared steak is a fantastic way to cook thick cuts of meat. It ensures that the steak is evenly cooked throughout and gives it a delicious crust. This method is perfect for achieving a steakhouse-quality meal at home. The slow cooking in the oven lets the meat retain its juices, while the final sear locks in flavor and creates that perfect outer crust. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress.
How to make Reverse-Seared Steak
Ingredients
- Thick steaks (e.g. ribeye, sirloin)
- Salt
- Black pepper
- Oil (for searing)
- Butter (optional)
- Garlic (optional)
- Herbs (optional for garnish)
Directions
- Preheat your oven to a low temperature (about 250°F or 120°C).
- Season the steaks generously with salt and black pepper.
- Place the steaks on a wire rack over a baking sheet and bake in the oven until they reach an internal temperature of about 10-15°F lower than your desired doneness (about 20-30 minutes).
- Once done, remove the steaks from the oven.
- Heat a cast-iron skillet over high heat and add a bit of oil.
- Sear the steaks for 1-2 minutes per side until a crust forms.
- If desired, add butter, garlic, and herbs during the last minute of cooking for extra flavor.
- Let the steaks rest for a few minutes before slicing.
- Serve and enjoy!
How to serve Reverse-Seared Steak
Serve the steak right after slicing. You can pair it with side dishes like mashed potatoes, grilled vegetables, or a fresh salad. Drizzle some pan juices or melted butter over the top for added flavor. If you used garlic and herbs, you can scatter them on the plate for an elegant touch.
How to store Reverse-Seared Steak
If you have leftovers, let the steak cool completely. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. It will last for up to 3 days. To reheat, warm it gently in the oven or a skillet to maintain its tenderness.
Tips to make Reverse-Seared Steak
- Choose steaks that are at least 1.5 inches thick for the best results.
- Make sure your oven is truly preheated before putting in the steaks.
- Use a meat thermometer to check for doneness; this helps prevent overcooking.
- Let the steaks rest after cooking; this helps the juices redistribute for a juicier bite.
Variation
For a different flavor, you can marinate your steaks before cooking. Simple marinades like soy sauce, olive oil, and herbs can add extra depth to the flavor. Alternatively, you can experiment with different types of oils or seasoning blends while searing.
FAQs
1. Can I use any cut of steak for reverse-searing?
Yes, but thicker cuts work best for this method as they need longer cooking times to reach the desired doneness without overcooking the outside.
2. What doneness should I aim for?
For medium rare, aim for an internal temperature of about 130°F (54°C) before searing. Adjust according to your preference.
3. Can I reverse-sear steaks on the grill?
Yes, you can use a grill instead of an oven. Set it to a low temperature and follow the same procedure for cooking the steak, then sear it over high heat on the grill.
4. Is it necessary to let the steak rest after cooking?
Yes, resting allows the juices to redistribute, resulting in a more tender and juicy steak when you slice into it.
Reverse-Seared Steak
Ingredients
Main Ingredients
- 2 pieces Thick steaks (e.g. ribeye, sirloin) Steaks should be at least 1.5 inches thick.
- 1 teaspoon Salt Season generously.
- 1 teaspoon Black pepper Season generously.
- 2 tablespoons Oil For searing.
- 2 tablespoons Butter Optional, for added flavor.
- 2 cloves Garlic Optional, for added flavor.
- to taste None Herbs Optional for garnish.
Instructions
Preparation
- Preheat your oven to a low temperature (about 250°F or 120°C).
- Season the steaks generously with salt and black pepper.
- Place the steaks on a wire rack over a baking sheet and bake in the oven until they reach an internal temperature of about 10-15°F lower than your desired doneness (about 20-30 minutes).
Searing
- Once done, remove the steaks from the oven.
- Heat a cast-iron skillet over high heat and add a bit of oil.
- Sear the steaks for 1-2 minutes per side until a crust forms.
- If desired, add butter, garlic, and herbs during the last minute of cooking for extra flavor.
Serving
- Let the steaks rest for a few minutes before slicing.
- Serve and enjoy with your choice of sides such as mashed potatoes, grilled vegetables, or a fresh salad.