Reverse Sear Steak: The Best Way to Cook a Steak at Home

Imagine slicing into a perfectly cooked steak: a rosy medium-rare center, an intensely flavorful golden crust, and juices that run just enough to promise every bite will be melt-in-your-mouth tender. That’s exactly what you get with the reverse sear method - arguably the best way to cook steak at home.

Whether you’re hosting a dinner party or simply treating yourself on a quiet evening, mastering this technique brings restaurant-level quality right to your kitchen.

What is Reverse Sear Steak?

Reverse searing is a two-step cooking method where you first slowly bring your steak up to temperature in the oven (or on indirect grill heat), then after a quick rest finish it by searing in a blazing hot cast iron skillet or grill to create that crave-worthy crust.

Unlike traditional searing - where you start with high heat and then finish in the oven - reverse searing gives you more control. The gentle oven heat evenly cooks the steak edge-to-edge, avoiding that dreaded gray band of overcooked meat. The final sear then triggers the Maillard reaction, the magical process that develops complex browned flavors.

If you’ve ever wondered, "what does reverse searing a steak mean?", it’s simply a smarter way to ensure your steak is perfectly cooked inside and out.

Medium-rare reverse sear steak! The best!

Why is Reverse Sear Better Than Traditional Methods?

There are several reasons food enthusiasts (and many professional chefs) prefer reverse searing:

• Consistent doneness: By cooking the steak slowly in the oven, you minimize the risk of accidentally overcooking.

• Unbeatable crust: A final hard sear in a smoking hot pan ensures a deeply caramelized exterior. (Curious? Here’s exactly what searing means).

• Better moisture retention: The slow approach gives muscle fibers time to relax, helping keep juices inside where they belong.

It’s not unlike sous vide cooking - just without the fancy water bath. (We explored this in our post on sous vide cooking and why it's a game-changer).

How to Reverse Sear Steak at Home (Step by Step)

What You’ll Need:

• A thick steak, at least 2-2.5 cm (about 1 inch), ideally a ribeye, filet mignon, or tomahawk

• Coarse salt & freshly cracked black pepper

• Optional: rosemary sprig, smashed garlic clove, 30-50 g butter

• A meat thermometer (essential!)

• A heavy oven-safe pan, like a cast iron skillet

• Tongs

1. Dry brine the steak

At least one hour before cooking (or ideally overnight), generously season your steak all over with salt. This “dry brining” helps it retain moisture and intensifies the beefy flavor - learn more about why in our guide on dry brining.

Place it on a rack over a plate so air circulates all around.

2. Slow cook in the oven

Preheat your oven to 150°C (300°F). Pat your steak dry again, add pepper (and optional garlic powder if you want).

Place your steak (still on the rack or directly in a cool cast iron skillet) into the oven.

• Start checking the internal temperature after 12-15 minutes.

• For medium-rare, pull it at ~48-50°C (118-122°F).

• For rare: ~47°C (117°F).

• For medium: up to 54°C (130°F).

Use a thermometer - trust us, it's your best friend here.

3. Rest the steak

Transfer the steak to a plate and tent loosely with foil. Let it rest for 10 minutes. This step is crucial, just like we discussed in our roasting guide.

4. Sear for the crust

Heat your skillet until it’s almost smoking. Add a splash of high-smoke-point oil, then lay down your steak. Press lightly for even contact.

Sear for about 45 seconds to 1 minute per side, until deep golden brown. In the final moments, add butter, rosemary, and garlic, basting the steak by spooning the sizzling butter over it.

5. Let it finish

Set it aside for another 2-3 minute rest, then slice and marvel at that perfect gradient.

Mouthwatering, I know! 

Best Cuts for Reverse Sear

Thicker steaks work best. Try:

• Ribeye – marbled, juicy, forgiving

• Filet mignon – tender, elegant

• Tomahawk or porterhouse – showstopping centerpiece

We’ve even explored reverse searing tri tip, chuck roast, and pork chops with equally mouthwatering results.

Reverse sear tomahawk is just magic!

What to Serve with Reverse Sear Steak

Keep sides simple to let the steak shine:

• Creamy mashed potatoes or crispy fries

• Grilled vegetables (as we often do alongside our sous vide chicken thighs)

• A quick pan sauce or bordelaise sauce, made by deglazing the skillet with a splash of stock or wine.

Speaking of stock, here’s our favorite homemade chicken stock recipe to build incredible sauces.

Common Questions About Reverse Sear Steak

How long to reverse sear steak?

Depends on thickness. A 2.5 cm steak takes 15-20 minutes in the oven, then 2 minutes total sear.

Can you reverse sear without a thermometer?

Technically yes, but it’s risky. A thermometer (even an inexpensive digital one) is the single best investment for steak lovers.

What is dry brine and why should you use it?

Salting your steak ahead lets moisture redistribute and proteins tenderize. It’s simpler than it sounds - just sprinkle salt and let it sit.

You Might Also Like These Posts

• The Science Behind the Maillard Reaction: Unlocking the Secret of Browning and Flavor

• What Does Searing Mean? A Complete Guide to Perfecting the Golden Crust

• Deglazing: Turning Fond into Flavorful Magic

• Sous Vide Cooking: What It Is, How It Works, and Why It's a Game-Changer

• Roasting 101: Everything You Need to Know