How to Reverse Sear a Steak
The foolproof method for edge-to-edge perfect doneness with a crispy crust.
- [1]Start the steak in a 225-275°F oven until it is 10-15°F below your target doneness, then sear in a screaming hot pan.
- [2]This method works best on steaks at least 1.5 inches thick; thinner steaks overcook before a crust can form.
- [3]The reverse sear produces a thinner gray band and more even pink from edge to edge compared to traditional searing.
- [4]Let the steak rest on a wire rack in the oven rather than directly on a baking sheet for even airflow.
The reverse sear method cooks steak in a low oven (225-275°F) until the internal temperature is 10-15°F below your target doneness, then finishes with a 60-90 second sear per side in a blazing hot cast iron or carbon steel pan. This produces edge-to-edge even doneness with a deeply browned, crispy crust.
Reverse Sear Temperature Guide
| Target Doneness | Pull from Oven | After Sear | Oven Time (1.5 in thick) |
|---|---|---|---|
| Rare (120°F) | 105-110°F | 120-125°F | 30-40 min |
| Medium-rare (130°F) | 115-120°F | 130-135°F | 40-50 min |
| Medium (140°F) | 125-130°F | 140-145°F | 50-60 min |
| Medium-well (150°F) | 135-140°F | 150-155°F | 55-65 min |
Step-by-Step Method
Season the steak generously with salt and pepper. For the best results, salt the steak and place it uncovered on a wire rack in the refrigerator for 1-24 hours before cooking. This dry brining draws out surface moisture, seasons the meat deeply, and creates a drier surface that sears better.
Place the steak on a wire rack set over a rimmed baking sheet in a 225-275°F oven. The wire rack allows air to circulate underneath, preventing a steamed spot on the bottom. Insert a probe thermometer into the thickest part of the steak if you have one, or check with an instant-read thermometer every 15 minutes starting at the 25-minute mark.
When the internal temperature reaches your pull target, remove the steak from the oven. Heat a cast iron skillet over high heat until it is smoking hot. Add a high-smoke-point oil like avocado oil. Sear the steak for 60-90 seconds per side, pressing gently to ensure full contact with the pan. Add butter, garlic, and fresh thyme in the last 30 seconds if desired, basting the melted butter over the top.
Why Reverse Sear Works Better
In a traditional sear-first method, the intense initial heat overcooks the outer layers of the steak while the center comes up to temperature. This creates a thick gray band of overcooked meat around a pink center. The reverse sear inverts this by bringing the entire steak up to a uniform temperature slowly, then adding the crust at the end. The result is pink from nearly edge to edge with only a paper-thin layer of gray beneath the crust.
The slow oven phase also dries the surface of the steak, which is critical for searing. Moisture is the enemy of browning. A dry surface in a scorching hot pan produces rapid Maillard reaction browning in under 90 seconds, meaning the crust develops before the interior has time to overcook further.
When Not to Reverse Sear
This method is designed for thick steaks, at least 1.5 inches and preferably 2 inches. Thin steaks cook through too quickly in the oven and will be overdone before you even get to the sear. For steaks under 1 inch, a traditional high-heat sear is more effective. The reverse sear also adds significant time compared to pan searing alone, so it is not ideal for a quick weeknight dinner.
Technical FAQ
Q: Do I need to rest a reverse seared steak?
A reverse-seared steak requires little to no resting time because the gentle oven cooking allows the juices to distribute evenly during the process. A 2-3 minute rest is sufficient, compared to the 5-10 minutes recommended for traditionally seared steaks.
Q: Can I reverse sear on a grill instead of in the oven?
Yes, set up a two-zone fire with coals on one side. Place the steak on the cool side with the lid closed until it reaches the target temperature, then move it directly over the coals for the sear.
Q: What cuts work best for reverse searing?
Thick-cut ribeye, New York strip, filet mignon, porterhouse, and tomahawk steaks all work excellently. Choose cuts at least 1.5 inches thick for the best results. The method also works well for thick pork chops and lamb chops.