This reverse sear steak is the foolproof way of cooking thick steaks and yields the most gorgeous crust. Minimal prep is needed and perfectly cooked meat every single time.
There is nothing worse than badly cooked steak.
To guarantee perfectly cooked steaks, we cook it using a few tried and tested methods. These include air fryer steak, sous vide steak, and reverse searing it.
Reverse sear steak is one of the best ways to cook a steak to ensure that it is moist and juicy inside with a flawlessly crispy crust.
What is reverse sear steak?
Reverse-sear is a two-step cooking method for steaks. It implies cooking the steak in the oven on low heat first and searing it in a skillet to give the steak a dark crust and a mouthwatering look.
It’s honestly one of the best ways to cook steak because:
- It creates the perfect crust. Cooking the steak in the oven dehydrates its surface. Thus, searing the steak in hot butter for only a minute per side is enough to create the most incredible crust.
- No need to make a sauce. As the steak cooks in the oven, it releases lots of flavorful juices. These pan drippings are the perfect sauce to drizzle over the steak when serving it.
- Helps avoid overcooking the steak. The low oven temperature cooks the steak evenly without overcooking the edges.
- Just 2 minutes of prep. Seriously, this has to be one of the easiest ways to cook steak.
What I love about this recipe is that it’s a way to jazz up the standard piece of steak and serve them for quick weeknight dinners or something a little fancy.
This recipe doesn’t call for any special ingredients. A few simple spices are enough to enhance the flavor of the perfectly cooked beef. Here is what you’ll need:
- Steak. I prefer using ribeye steak for this recipe. The steak should be 1½ to 2 inches thick.
- Garlic. Use a bulb of garlic cut in half horizontally.
- Salt. To taste.
- Black pepper and paprika.
- Olive oil. To bake the steak in the oven.
- Butter. To sear the steak.
How to reverse sear a steak
When reverse-searing a steak, you need to bake it first. So long as you follow the directions, you will get impeccable results every time you make steak using this two-step technique. Here’s how to reverse sear a steak.
Step 1- Season the steak
Pat dry the ribeye steak. Rub it with salt, freshly cracked black pepper, and smoked paprika. Make sure the steak is well-seasoned on all sides.
Step 2- Bake the steak
Preheat the oven to 135C/275F degrees. Add olive oil to a cast iron skillet. Put the steak in the skillet followed by the garlic head cut in half. Bake for 30 to 35 minutes or until the steak reaches an internal temperature of 130F degrees.
Step 3- Sear and serve
Remove the steak from the oven and then the skillet, and let it rest for 10 to 15 minutes. Add a tablespoon of butter to the skillet and place it over medium heat. Once the butter melts, add the steak back to the skillet and sear it for a minute on each side. Slice and serve immediately.
How long should you reverse sear a steak?
Depending on the thickness of the steak, it may take you from 30 minutes to an hour to cook it in the oven. Once you remove the steak from the oven, sear it for only a minute per side to avoid overcooking it.
Which steak is best to use?
Reverse-sear is a technique best used for thicker steaks. Aside from ribeye steak, you can also use top sirloin, filet mignon, and prime rib.
- To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
- To freeze: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
- To reheat: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.
What to serve with steak
We like to keep things simple with a well-cooked steak. Consider air frying some vegetables for a simple side dish. Here are some ideas:
Frequently asked questions
Reverse searing a stake at 225 degrees might take 45 to 50 minutes. The time may vary depending on your oven and the thickness of the cut.
Reverse searing is a good cooking method only for cuts that are at least 1 ½ inches thick. You will end up with overcooked meat if you use a 1-inch steak.
The traditional way of cooking a steak implies searing it in the pan first and cooking it in the oven for a few minutes to lock in the juices. The reverse sear steak implies cooking the steak in the oven first and then searing it to create a nice color and crust.
Preheat the oven to 135F/275C.
Pat dry the steak then rub both sides with the salt, pepper, and smoked paprika. In a large skillet or cast iron, add the olive oil. Place the steak on top, followed by the garlic cloves.
Bake in the oven for 30-35 minutes, or until it reaches an internal temperature of 130F.
Remove the skillet from the oven and remove the steak and let it rest for 10-15 minutes. Add the butter to the skillet and place it over medium heat. Once hot, add the steak back and sear it for a minute on each side.
Slice it up and serve immediately.
TO FREEZE: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
TO REHEAT: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.
Serving: 1serving | Calories: 349kcal | Carbohydrates: 0.5g | Protein: 23g | Fat: 29g | Sodium: 686mg | Potassium: 316mg | Fiber: 0.2g | Vitamin A: 316IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 2mg