Reverse Searing

Reverse searing is a lesser-known method, but more recently has become recognized as one of best ways to cook a thick steak for perfect doneness and an incredible crust. If you’ve ever struggled with overcooked edges or an underwhelming sear, this method ensures edge-to-edge perfection with deep, flavorful browning.

WHY REVERSE SEAR?

✅ Even Cooking: No gray overcooked edges—just a uniform pink center.

✅ Perfect Crust: A dry steak surface ensures a deep, golden-brown sear.

✅ Juicier Meat: Slow cooking helps retain moisture, leading to a tender, flavorful steak.

This method is perfect for thicker steaks (1.5 inches or more), such as ribeye, filet mignon, NY strip, and porterhouse.


STEP ONE: SLOW COOK IN THE OVEN
1. Preheat oven to 225°F (107°C).
2. Place a wire rack on a baking sheet for better airflow.
3. Generously season both sides of the steak with kosher salt and black pepper.
4. Cook until the internal temperature reaches:
    • 115°F for rare
    • 120°F for medium-rare
    • 130°F for medium

STEP TWO: SEAR FOR A PERFECT CRUST

1. Heat a cast-iron skillet over high heat until smoking hot.
2. Add 1 tbsp olive oil and place the steak in the pan.
3. Sear for 60-90 seconds per side, pressing lightly for even contact.
4. In the last 30 seconds, add butter, garlic, and rosemary.
5. Baste the steak with melted butter for extra flavor.

STEP THREE: REST AND SERVE

1. Remove the steak and let it rest for 5-10 minutes to retain juices.
2. Slice against the grain and serve with your favorite sauce or butter.

FINAL THOUGHTS

Reverse searing delivers a steakhouse-quality steak at home. With a perfect balance of slow-cooked tenderness and a crispy, caramelized crust, it’s the best way to cook a thick-cut steak.