How to Reverse Sear a Steak

How to Reverse Sear a Steak the fool-proof guide you need for the perfect steak! This recipe yields a steak that is juicy and fall-apart tender in the middle with a deliciously crispy exterior.

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Course: Dinner

Cuisine: American

Method: Oven, Stove Top

Servings: people

Ingredients

2 steak 2-inches thick. I prefer ribeye, but a porterhouse, New York strip, filet mignon, etc. will work great too!)
salt and black pepper for seasoning
avocado oil for searing
1 tablespoon unsalted butter optional, for basting
2 cloves garlic, sliced or minced optional, for basting
1 sprig thyme and/or rosemary optional, for basting

Instructions

Preheat the oven to 275ºF
Pat the steak dry with paper towels and sprinkle with a generous amount of salt on each side. Let steak sit until it has come close to room temperature, about 30 minutes to an hour.
Place the steak on a wire rack set on top of a baking sheet, and bake for about 15-30 minutes, until the desired internal temperature is reached: 105 degrees F for rare, 115 for medium rare and 125 for medium (Remember: this will depend on the thickness of your steak and desired doneness, so see notes for target temperatures!**). Make sure to check often with your meat thermometer (here's an oven-safe version too). I like to check it every 5 minutes after the initial 15 minutes and adjust the bake time if you like your steak more rare or more well-done.
Remove the steaks from the oven and set aside.
Over medium-high heat, heat a cast iron skillet (best pan for searing steaks) and add oil.
Once the oil is hot and beginning to smoke, add the steaks to the pan carefully with tongs.
Sear until a nice brown crust is formed, this will take about 2 minutes, then carefully flip the steaks and sear about 1 minute on the other side.
OPTIONAL: Add one tablespoon of the butter (you can also add a sprig of thyme and a minced clove of garlic) to the pan, melt and use a large spoon to briefly baste (spoon over) the tops of the steaks.
Transfer steaks to a plate to allow them to rest for 10 minutes.
Slice and serve steaks warm!

Notes

Pat the steak dry. Before brining, use paper towels to gently pat each steak dry. Removing excess moisture creates a crispier crust later!
Don’t skip the dry brine! Letting the steak sit for 30-60 minutes with the salt brine helps draw out moisture for a crispier crust and allows the meat to get extra tender and juicy. Overall, this step does so much for the final product!
Cast iron is best. In general, cast iron is best for searing! It cooks more evenly and creates a better crust.
Let it rest. After cooking, let the steak sit for 10 minutes before slicing into it. This gives the moisture and flavor time to settle back into the meat for the perfect texture.

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