The reverse sear steak method is a game-changer for home cooks seeking that perfect steakhouse-quality meal right from their own kitchens. This approach ensures a consistently juicy, flavorful interior while achieving a crusty, caramelized finish that steak lovers crave. If you’re looking to step up your steak game, this is the technique you’ll want to try at home.
Growing up, Sunday dinners were sacred in my family. My dad would always cook steak to perfection, and the first time he let me in on the secret of his precisely cooked steaks, I was hooked. The reverse sear method not only brought our family together but also taught me the art of patience and precision in cooking. This method is a cherished memory and continues to be a go-to whenever I want to recreate those nostalgic family dinners.
Why You’ll Love This Recipe
This recipe is perfect for steak lovers who yearn for that signature crust and tender interior. The reverse sear method prevents overcooking and dries out the steak’s surface without compromising the juiciness inside. It’s perfect for entertaining guests since it offers great control over doneness. Plus, no fancy equipment is required—just your oven and a hot skillet!
Ingredients Notes
Quality ingredients are key in this recipe. Start with a high-quality cut of steak such as ribeye or New York strip. Make sure to season liberally with salt and pepper well in advance to allow the flavors to penetrate. If you want a bit of extra flair, a simple herb butter composed of garlic and fresh herbs offers a delightful finishing touch.
Recipe Steps
Step 1
Preheat your oven to 275°F (135°C). Generously season your steak with salt and freshly cracked black pepper. Let it rest at room temperature for about 30 minutes to maximize flavor absorption.
Step 2
Place the steak on a wire rack over a baking sheet. Insert into the preheated oven and cook the steak until it reaches an internal temperature of 125°F (52°C) for medium-rare, approximately 40 to 50 minutes.
Step 3
Once the steak reaches the desired temperature, remove it from the oven and let it rest for minimum 10 minutes. This redistribution of juices ensures maximum juiciness.
Step 4
Heat a cast iron skillet over high heat until it begins to smoke lightly. Add a tablespoon of oil with a high smoke point. Sear the steak for about 1 minute on each side until a dark, crispy crust forms.
Step 5
Finish by adding a tablespoon of butter and herbs such as thyme and garlic to the pan. Baste the steak with the melted herb butter for an aromatic boost before removing from heat. Let it rest briefly before slicing and serving.
Storage Options
To store leftovers, wrap the steak tightly in aluminum foil or place it in an airtight container and refrigerate for up to 3 days. For longer storage, slice the steak and wrap it carefully before freezing for up to 2 months. To reheat, use a skillet over low heat or enjoy it cold in salads or sandwiches.
Variations & Substitutions
For a herbaceous twist, try adding rosemary or using a spice rub before cooking. If dietary restrictions are a concern, consider using smoked salt for a depth of flavor that doesn’t require additional fats. Vegetarians can apply this method to thick portobello mushrooms, achieving a similar seared exterior.
Serving Suggestions
Pair this steak with classic sides like mashed potatoes or a crisp Caesar salad for a well-rounded meal. Perfect for special occasions or a cozy weekend dinner, this dish pairs well with a bold red wine. For a summer twist, serve with grilled veggies for a lighter option.
Frequently Asked Questions
Can I use this method with any cut of steak? Absolutely! This technique works best with thicker cuts like ribeye, sirloin, or strip steaks. Thinner cuts can still benefit, but pay close attention to internal temperature to avoid overcooking.
What’s the best way to measure the steak’s temperature? Using a reliable instant-read thermometer is crucial for accuracy. Insert it into the thickest part of the steak to ensure the most accurate reading and adjust cooking time accordingly.
Do I need a cast iron skillet? While a cast iron skillet is ideal due to its heat retention and distribution, you can use any heavy-bottomed skillet. Just ensure it gets adequately hot before searing to achieve the desired crust.
reverse sear steak
Ingredients
Main Ingredients
- 1.5 pounds ribeye steak preferably around 1.5 inches thick
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 275 degrees Fahrenheit.
- Season the steak generously with salt and pepper on both sides.
- Place the steak on a wire rack over a baking sheet.
- Cook the steak in the oven until it reaches an internal temperature of 125°F for medium-rare.
- Heat a cast-iron skillet over high heat. Sear the steak for 1-2 minutes on each side for a great crust.
- Let the steak rest for 5 minutes before serving.
