Reverse Sear Steak Recipe

Introduction:
Unlock the secrets to perfectly cooked steak with the reverse sear method. This technique ensures a beautifully even cook throughout the steak, with a deliciously crispy exterior. Ideal for thick cuts like ribeye, New York strip, or filet mignon, the reverse sear method combines oven roasting with a final sear in a hot skillet for steakhouse-quality results right at home.

Why You’ll Love This Recipe:

• Perfectly Cooked Steak: Achieve a consistent doneness from edge to edge.
• Enhanced Flavor: A crispy, caramelized crust with a tender interior.
• Simple Technique: Minimal hands-on time with impressive results.
• Customizable: Adjust cooking times to match your preferred level of doneness.

Ingredients:

• 1 thick-cut steak (1.5-2 inches thick, such as ribeye, New York strip, or filet mignon)
• Salt and freshly ground black pepper
• 1-2 tablespoons olive oil or vegetable oil
• Optional: garlic powder, onion powder, or your favorite steak seasoning
• 1-2 tablespoons butter (for finishing)
• 2-3 cloves garlic, smashed (optional)
• Fresh herbs (such as rosemary or thyme, optional)

Instructions:

1. Prepare the Steak:

• Season the steak generously with salt and pepper, and any additional seasonings you prefer. Let it sit at room temperature for 30-60 minutes to allow the seasoning to penetrate the meat and to ensure even cooking.

1. Preheat the Oven:

• Preheat your oven to 275°F (135°C).

1. Cook the Steak in the Oven:

• Place the steak on a wire rack set over a baking sheet to allow for even air circulation.
• Roast in the preheated oven until the internal temperature reaches about 10-15°F (5-8°C) below your desired final doneness. For medium-rare, aim for an internal temperature of 115-120°F (46-49°C). This typically takes 20-30 minutes, depending on the thickness of your steak.

1. Sear the Steak:

• Heat a heavy skillet (preferably cast iron) over high heat until it is very hot. Add the olive oil or vegetable oil and swirl to coat the pan.
• Carefully add the steak to the hot skillet and sear for 1-2 minutes per side, or until a deep brown crust forms. Add butter, garlic, and herbs during the last minute of searing if desired, basting the steak with the melted butter using a spoon.

1. Rest and Serve:

• Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute and ensures a juicier steak.
• Slice and serve as desired.

Tips for Success:

• Meat Thermometer: Use an instant-read meat thermometer to ensure precise doneness.
• Resting Time: Don’t skip the resting period, as it helps retain the steak’s juices.
• Pan Temperature: Make sure your skillet is hot enough to achieve a good sear.

Recipe Variations:

• Seasonings: Experiment with different seasoning blends or marinades to customize the flavor of your steak.
• Compound Butter: Top the steak with a pat of compound butter (such as garlic herb butter) for added richness.

Serving Suggestions:

• Pair with your favorite steakhouse sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
• Complement with a bold red wine or your favorite beverage.

Freezing and Storage:

• Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat steak gently to avoid overcooking. Use a low oven temperature (around 250°F or 120°C) or a sous-vide method to reheat without drying out.

Special Equipment:

• Oven: For roasting the steak.
• Skillet: For searing the steak.
• Wire Rack and Baking Sheet: For even cooking in the oven.
• Meat Thermometer: For checking doneness.

FAQ:

• Can I use this method for thinner steaks?
  The reverse sear method is best suited for thick cuts of steak. For thinner steaks, a traditional sear method may be more appropriate.
• Can I use a grill instead of an oven?
  Yes, you can use a grill for the initial cooking phase. Set up your grill for indirect heat and cook the steak until it reaches the desired temperature before searing on high heat.
• What should I do if I don’t have a wire rack?
  You can place the steak directly on a baking sheet, but using a wire rack helps ensure even cooking and better air circulation.

Preparation Time:

• 10 minutes for seasoning and prepping the steak.

Cook Time:

• 20-30 minutes for oven roasting, plus 2-4 minutes for searing.

Total Time:

• 35-45 minutes (including prep, cook, and resting time).

Nutrition Information (per 8 oz steak, without additional butter):

• Calories: 540
• Protein: 46g
• Carbohydrates: 0g
• Fat: 39g
• Saturated Fat: 16g
• Cholesterol: 130mg
• Sodium: 90mg

Reverse Sear Steak Recipe

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• Author: Julie
• Total Time: 35-45 minutes

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Ingredients

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• 1 thick-cut steak (1.5–2 inches thick, such as ribeye, New York strip, or filet mignon)
• Salt and freshly ground black pepper
• 1–2 tablespoons olive oil or vegetable oil
• Optional: garlic powder, onion powder, or your favorite steak seasoning
• 1–2 tablespoons butter (for finishing)
• 2–3 cloves garlic, smashed (optional)
• Fresh herbs (such as rosemary or thyme, optional)

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Instructions

• Prepare the Steak:
  • Season the steak generously with salt and pepper, and any additional seasonings you prefer. Let it sit at room temperature for 30-60 minutes to allow the seasoning to penetrate the meat and to ensure even cooking.
• Preheat the Oven:
  • Preheat your oven to 275°F (135°C).
• Cook the Steak in the Oven:
  • Place the steak on a wire rack set over a baking sheet to allow for even air circulation.
  • Roast in the preheated oven until the internal temperature reaches about 10-15°F (5-8°C) below your desired final doneness. For medium-rare, aim for an internal temperature of 115-120°F (46-49°C). This typically takes 20-30 minutes, depending on the thickness of your steak.
• Sear the Steak:
  • Heat a heavy skillet (preferably cast iron) over high heat until it is very hot. Add the olive oil or vegetable oil and swirl to coat the pan.
  • Carefully add the steak to the hot skillet and sear for 1-2 minutes per side, or until a deep brown crust forms. Add butter, garlic, and herbs during the last minute of searing if desired, basting the steak with the melted butter using a spoon.
• Rest and Serve:
  • Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute and ensures a juicier steak.
  • Slice and serve as desired.

• Prep Time: 10 minutes
• Cook Time: 20-30 minutes

Nutrition

• Serving Size: per 8 oz steak
• Calories: 540 kcal
• Fat: 39g
• Carbohydrates: 0g
• Protein: 46g

Closing Notes:
Have you tried the reverse sear method for steak? Share your results in the comments below! Don’t forget to tag us on social media with your perfect steaks and check back for more delicious recipes.