Welcome back to PrimedRecipes.com, where we’re all about making home cooking joyful, simple, and downright delicious! Today, we’re diving into a steak-lover’s dream—the reverse sear method. If you’ve ever struggled to get that perfectly juicy interior with a beautifully crisp crust, this reverse sear steak recipe will be your new go-to. Designed especially for busy home cooks, this step-by-step technique gives you control over doneness while delivering steakhouse-level results right in your own kitchen.
Whether you’re planning a weekend date night, celebrating a family milestone, or just treating yourself, this method guarantees steak satisfaction without the stress. And yes, it works like a charm with thick ribeye or filet mignon cuts. Let’s unlock the secret to that coveted pink center and irresistible golden-brown exterior—all without overcooking a thing.
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Reverse Sear Steak Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This reverse sear steak recipe brings restaurant-quality results to your kitchen—tender inside, crusty outside, and packed with flavor.
Ingredients
- 2 steaks (1 ½ to 2″ thick, ribeye or filet mignon)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter (optional)
Instructions
- Prep Oven: Preheat oven to 275°F. Set wire rack on foil-lined baking sheet.
- Season Steaks: Pat dry and season both sides with salt and pepper.
- Cook Low & Slow: Bake steaks to desired internal temp (85–125°F). Rest.
- Sear Hot: In hot skillet with oil, sear 1–2 mins per side until browned.
- Butter Baste: Add butter, spoon over steaks for 1 min.
- Rest & Serve: Let steaks rest 5–10 mins before slicing.
Notes
- Use a meat thermometer for best results.
- Let steaks rest to retain juices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 510 kcal
- Sugar: 0 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 135 mg
Key Benefits
Reverse searing isn’t just trendy—it’s a game-changer. Here’s why this method has become a favorite among seasoned chefs and smart home cooks alike:
- Even Cooking: Starting your steak in the oven ensures a gentle temperature rise, cooking the inside evenly without drying it out.
- Perfect Crust: Searing at the end locks in juices and forms a mouthwatering crust that’s hard to resist.
- Stress-Free Timing: This method gives you flexibility, making it easier to hit your desired doneness every time.
- Flavor Amplification: Low and slow in the oven lets salt penetrate deeper into the meat for better seasoning throughout.
- No Guesswork: With an instant-read thermometer and a few easy steps, you can say goodbye to undercooked centers or gray rings.
Want more flavor-boosting ideas? Try pairing it with our Pharaoh Sauce Recipe for an unforgettable twist.
Ingredients for Reverse Sear Steak Recipe
To achieve steakhouse results at home, all you need are a few high-quality ingredients and the right technique. Here’s what you’ll need:
- 2 steaks, 1 ½ to 2 inches thick (ribeye or filet mignon work best)
- Kosher salt, for seasoning
- Freshly ground black pepper, to taste
- 1 tablespoon vegetable oil, for high-temp searing
- 1 tablespoon unsalted butter, optional but highly recommended for finishing
Tip: The thicker the steak, the better this method works. Avoid thinner cuts which can overcook quickly.
Also consider serving your steak with a side of creamy pasta salad or easy summer orzo salad to balance richness with freshness.
Step-by-Step Instructions for Reverse Sear Steak Recipe
- Preheat the Oven: Set your oven to 275°F. Position the rack in the center. Cover a baking tray with foil, then set a cooling rack over it so the air can circulate around the steaks while they cook.
- Prepare the Steaks: Pat the steaks dry with a paper towel to remove moisture—this step is key for that golden sear. Generously season both sides of the steak with kosher salt and freshly cracked pepper to bring out the best flavor.
- Slow-Roast in Oven: Place the steaks on the rack and bake until internal temps reach:
- 85–90°F for rare
- 90–95°F for medium-rare
- 100–105°F for medium
- 110–115°F for medium-well
- 120–125°F for well done
- This takes about 15–25 minutes depending on your preferred doneness and thickness.
- Searing It Up: Crank a cast iron pan to high heat, then pour in a bit of oil. Drop the steaks in and let them cook 1 to 2 minutes on each side until they develop a rich, golden crust.
- Add the Butter: Turn the heat down a bit and toss in the butter to melt. Spoon the melted butter over the steaks for 1 minute to infuse richness.
- Let It Rest: Move the steaks to a cutting board and give them 5 to 10 minutes to sit. This keeps the juices inside and the flavor locked in.
Looking for a similar hands-off flavor infusion? Check out our Browning Sauce Recipe.
Pro Tips and Variations for Reverse Sear Steak Recipe
- Use a Thermometer: Don’t eyeball it. A quick-read thermometer takes all the guesswork out and helps you nail your preferred doneness every time.
- Try Compound Butter: Mix softened butter with garlic, herbs, or blue cheese for next-level flavor after searing.
- Don’t Skip the Rest: It may be tempting to slice in immediately, but resting ensures juicy, tender bites.
- Flavor Twists: Add a splash of our Umami Sauce post-sear for an extra savory boost.
- Grill Variation: You can also reverse sear on the grill—just use indirect heat for the oven step, then finish on direct flame.
This method pairs beautifully with grilled vegetables or even a dollop of Chimichurri Sauce for a fresh, herby touch.
Serving Suggestions for Reverse Sear Steak Recipe
Presentation counts! Here are our favorite ways to plate and pair your reverse sear steak:
- Cut the steak against the grain, then fan out the slices on a warm plate for a beautiful, appetizing look. Add a drizzle of butter from the pan for shine and moisture.
- With Sides That Pop: Serve with roasted asparagus, mashed sweet potatoes, or a summer corn salad to add color and balance.
- Dinner Party Favorite: Plate with individual ramekins of sauces like Awesome Sauce or Truffle Hot Sauce to offer guests variety.
- Steak and Eggs: Leftover steak? Try it next morning with poached eggs and toast.
- Wine Pairing: Rich reds like Cabernet Sauvignon or Malbec are perfect companions.
Reverse searing might sound fancy, but it’s totally doable in any kitchen. With this reverse sear steak recipe, you’re setting yourself up for consistent, mouthwatering results every single time. It’s a technique that respects the meat and elevates your cooking game, whether you’re a weeknight warrior or weekend gourmet.
Conclusion
Remember: great meals aren’t just about flavor—they’re about sharing. So grab those tongs and bring the joy of perfectly cooked steak to your table tonight.
FAQs
This method works best for steaks at least 1 ½ inches thick. Thinner cuts may overcook in the oven before a good sear develops.
Cast iron or stainless steel pans are ideal due to their high heat retention and ability to form that golden crust.
For best results, thaw completely in the fridge before using. Even cooking starts with uniform temperature.
Butter adds extra flavor, but if you’re keeping it light, you can skip it or swap in a heart-healthy oil.
Let the steak cool completely, then pop it into a sealed container and store it in the fridge for up to three days. Reheat gently to preserve texture.