How To Reverse Sear A Steak: Step-by-Step Recipe (2024)

FAQs

What is the process for reverse searing a steak? ›

By slowly bringing the steak(s) up to temperature in a low oven or on the cool side of a grill, then searing after, you get a perfectly cooked interior and a beautifully brown crust. There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking.

Start with a neutral oil with a high smoke point so you can really get it hot to sear your steak: canola, vegetable, grapeseed will all do fine. Once you've got a nice crust, lower the heat, and add butter and other flavorings like hardy herbs or whole crushed cloves of garlic.

Place on a wire rack. Season steaks with salt and pepper or steak rub and place in the center of a preheated 275 degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115-120 degrees, about 20 to 30 minutes.

Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet. Pat the steaks dry and sprinkle all over with kosher salt. Transfer to the wire rack and bake until the steaks reach your desired internal temperature (120 degrees F for medium-rare; 125 degrees F for medium), 15 to 20 minutes.

Do you flip a steak when reverse searing? Yes, flip a reverse sear steak once while searing, just as you would for regular pan-searing. This allows both sides to crisp up during the searing process.

Reverse sear method also means you can eat your steak right away. Though it ultimately takes longer to cook with reverse sear than other methods, it's ready to eat immediately because you've rested the steak prior to the sear – so you can eat it nice'n'hot!

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

Reverse searing is the process of cooking a steak in the oven or on an indirect heat source before finishing it off on the grill. It's a great way to add more flavor to your steaks, and it helps to tenderize them as well.

Start by seasoning the meat and cooking it on a sheet pan in the oven at a relatively low temperature (think somewhere between 225 to 275 degrees Fahrenheit). Lining the pan with a wire rack is not essential, but it does allow air to circulate more evenly, which will ultimately cook the meat a little more evenly.

Step 1: Choose the perfect steak to reverse sear

That's because those cuts take longer to cook and are more at risk of drying out before they reach the desired internal temp if you rely on traditional one-step cooking methods. Reverse sear works particularly well with filet mignon and ribeye steak.

How do you reverse sear a steak Gordon Ramsay? ›

The reverse sear is one of the most popular cooking methods (and a go-to of Gordon Ramsay's) involving slowly roasting a steak in a 225–300°F oven until it reaches your desired internal temperature, then searing it on high heat to lock in its flavor.

To reverse sear a steak, you'll first need to preheat your grill or smoker to a low temperature, around 225-250 degrees Fahrenheit (107-121 degrees Celsius). Place the steak on the grill and let it cook until it reaches an internal temperature of around 110-115 degrees Fahrenheit (43-46 degrees Celsius).

First, you grill the meat indirectly at a lower temperature (in the oven or smoker) until you hit your desired internal temperature. Then you let it rest for 10 minutes before you quickly sear the outside of the meat over the flames to get those famous grill marks!

There are two tactics that help. Set your steak out at room temperature for 30-60 minutes before you cook it. And then pat the surface dry with paper towels to soak up the moisture. Both those tricks help.