Reverse searing is a method of cooking steak that involves slow roasting the meat in the oven before finishing it off with a quick sear on the stove or grill. This method allows for greater control over the cooking process and results in a steak that is evenly cooked through. The end result is a tender, juicy and perfectly cooked steak with crisp golden crust.

We love a good steak recipe around here! You can never go wrong with a delicious top sirloin, rich ribeye steak, celebratory filet mignon with creamy steak sauce, steak tacos, steak salad, or an Italian steak sandwich. And when we’re looking for a project, we’ll make Beef Negimaki

But for reverse searing, you’re going to want a thick and well-marbled cut of steak. Something like a NY strip, ribeye, porterhouse, T-bone, or tri-tip.

How to Reverse Sear a Steak

1. Season Steak 

  1. Since we’re using thick cuts of beef, it’s important to season the steaks well with kosher salt. (Wait to season with pepper until after or it will burn during the searing step.) We recommend seasoning each steak with 1 teaspoon of kosher salt.
  2. Set the steaks on a wire rack set inside a baking sheet. 

If you have the time, let the steaks rest for at least 2 hours (or up to 12) in the refrigerator set on a wire rack.

The further ahead you season meat, the better chance the salt will have to work its way into the meat and season not only the outside, but the inside too. This also tenderizes the meat and makes it juicier by encouraging it to hold onto moisture.

new york strip steak on brown butcher paper

2. Cook Steak in a Low Oven

  1. Heat the oven to 200ºF or as low as it will go. The lower the temperature, the longer the cook time and vice versa. 
  2. Place steaks in the oven and cook for 15 minutes. After 15 minutes, start checking the internal temperature using an instant-read thermometer about every 5 minutes until steaks have reached: 
  • 100–105°F (38–41°C) for rare
  • 105–115°F (41–46°C) for medium-rare
  • 115–125°F (46–52°C) for medium
  • 125–135°F (52–57°C) for medium-well
  • 135–140ºF (57–63ºC) for well-done

This will not be the final temperature of your steak—pull it from the oven about 15 to 20 degrees (fahrenheit) under the final desired temperature.

large steak searing in a cast-iron skillet

3. Sear Steak 

  1. About 5 minutes before the steaks come out of the oven, start preheating a large cast-iron skillet over high. 
  2. Once the steaks come out of the oven, add butter and oil to the skillet and swirl to coat. 
  3. Sear the steaks until a golden crust is formed on each side and desired doneness is reached, about 1 ½ minutes per side. 
  4. Aim for an internal temperature of:
  • 120–125ºF (49–52ºC) for rare
  • 125–130ºF (52–54ºC) for medium-rare
  • 135–140ºF (57–60ºC) for medium
  • 145–150ºF (63–65ºC) medium-well
  • 155–160ºF (68–71ºC) for well-done

4. Rest Steak

Since the steak was cooked low and slow, it’s not necessary to rest the steak long before slicing into it. We recommend letting it rest just 2 minutes before slicing and immediately enjoying. 

We should note, the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).

seared steak in a white plate topped with a sprig of rosemary and smashed garlic cloves

Temperature Guidelines

DonenessRoast to Internal TempSear to internal temp
Rare100–105°F (38–41°C)120–125ºF (49–52ºC)
Medium-rare105–115°F (41–46°C)125–130ºF (52–54ºC)
Medium115–125°F (46–52°C)135–140ºF (57–60ºC)
Medium-well125–135°F (52–57°C)145–150ºF (63–65ºC)
Well-done135–140ºF (57–63ºC)155–160ºF (68–71ºC)
Final temperature doneness source, America’s Test Kitchen

Benefits of Reverse Searing Steak

Reverse searing steaks has a lot of benefits. For one it creates a better browned exterior, encourages even cooking, and results in juicier and more tender beef. 

  1. Encourages even cooking throughout (no hot or cold spots)
  2. Because it’s a slow cooking process it gives you more control over doneness 
  3. Juicier meat
  4. A wonderfully golden and savory crust 
  5. Similar method to sous vide, without requiring the equipment 
  6. The drippings in the pan can be used to make a sauce
sliced rare steak on a white plate set on a wood cutting board with rosemary scattered around it

Reverse Searing: Cook Low and Slow then Sear

Reverse searing is a method of cooking meat, typically steak, by slow roasting it in the oven at a low temperature until it reaches the desired internal temperature, and then searing it quickly at a high temperature to create a flavorful crust on the outside. This method is in contrast to traditional searing, which involves searing the meat at a high temperature first and then finishing it in the oven.

If you’re interested in using your grill, good news, you can reverse sear on a grill as well. Prepare a two-zone grill either on a charcoal grill or gas grill. 

Test Kitchen Tips

  • Choose a thick cut of steak, at least 1 ½ inches thick.
  • Season the steak generously with kosher salt prior to cooking.
  • If you have the time, let the steaks rest in the refrigerator for 2–12 hours. This seasons the steaks throughout and makes for a more tender and juicy steak. 
  • Use an instant-read thermometer! We prefer the Thermapen ONE, but the ThermaPop is a great and affordable option.
  • Not sure how to pick a steak? Understand the different grades of beef and what they mean.

How to Sear Steak After Cooking Without Overcooking

There are three important steps to searing a steak after cooking without overcooking. First, remove the steak from the oven about 15-degrees shy of your desired doneness. Secondly, make sure the skillet you’re going to sear in is piping hot before you add the steak. And finally, sear the steak just 1 ½ minutes per side.

sliced rare steak on a wood cutting board with rosemary scattered around it

Sous Vide vs Reverse Sear

Sous vide and reverse searing are both popular methods of cooking steak. They both consist of cooking steak at a low temperature to encourage slow even cooking and a final results that’s tender and juicy.

  • Temperature Control: Both techniques consist of cooking steak at a low temperature. Sous vide involves cooking steak in vacuum-packed plastic bags submerged in a temperature-controlled water bath for an extended period. The sous vide method usually cooks meat at a lower temperature than the desired final temperature. In contrast, reverse searing involves slow-roasting the steak in an oven at a low temperature and then searing it quickly in a ripping hot skillet. 
  • Texture: Sous vide is known for producing very tender and evenly cooked steaks, since the meat is cooked at a low, consistent temperature throughout the cooking process. Reverse searing also produces tender and juicy steaks with the added benefit of a crispy, golden crust (which can be hard to achieve with sous vide since it usually has quite a bit of moisture on its surface). 
  • Convenience: Sous vide requires a sous vide machine and vacuum sealer, while reverse searing can be done with a standard oven and cast-iron skillet or grill.
  • Time: Sous vide can be a time-consuming process, as the steak must cook in the water bath for an extended period. Reverse searing can also take some time, but it’s generally quicker than sous vide.
sliced rare steak on a white plate set on a wood cutting board with rosemary scattered around it

Serving

A reversed seared steak is absolutely delicious on its own. If you’re cooking a tri-tip, making sure you know how to cut a tri-tip, they can be tricky!

Simply serve with some freshly cracked black pepper and horseradish. Enjoy with a side garden salad, Caesar salad, or simple butter lettuce salad. If you want to serve the steak in something, slice it thin and make steak tacos, a steak sandwich, or a steak salad

FAQs

Is reverse searing a steak better than sous viding a steak?

It depends on what you’re going for with your steak. If you want every single bite of the steak to be the same exact doneness, then sous vide is the best for that. If you want an evenly-cooked steak with a crisp, golden crust, then reverse searing is the best method.

How do you reverse sear a thin steak?

If your steak is an inch or less thick, reverse searing will be tricky, but it’s doable. Roast the steak in the oven at the lowest temperature your oven will heat to. Start checking the internal temperature after 8 minutes of cooking and pull it from the oven according to your desired doneness (see the table above).

How to reverse sear a top sirloin?

The method for reverse searing a top sirloin is the same as it would be for NY strip, ribeye, or filet mignon. Follow the instructions in our recipe card for reverse searing a top sirloin.

How come I can’t get a good sear on my steak?

If you can’t get a good sear on your steak it’s likely one of the following: there is too much moisture on the surface of the steak (pat it dry before searing), the skillet is not hot enough, or you need some fat (butter or oil) in the skillet.

Can I cook steak in the oven without searing it?

Yes, you can cook steak full in the oven without searing it. In that case, continue to cook the steak in the oven until the desired internal temperature is reached.

Can you sear steak without oil?

In order to properly sear steak you need some kind of fat in the skillet. If you don’t want to use oil, use butter.

Other Steak Recipes

If you’re in the mood for tacos, you’ve gotta try our Tacos al Carbón. These grilled steak tacos with charred scallion salsa are the perfect al fresco meal.

For another technique-driven article, check out our guides on How to Cook Skirt Steak and How to Cook Top Sirloin. Both are extensive guides on how to cook these cuts in a variety of different ways.

The perfect start to the weekend is a plate of Steak and Eggs. Our version of this classic breakfast features quick pickled vegetables and a sweet-spicy gochujang sauce.

If you’ve got leftover steak, be sure you know the best way to reheat steak. Or check out this extensive list of leftover steak recipes.

Reverse Seared Steak Recipe

5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 2 hours 30 minutes
Yield 4 servings
Category Main Dish
Cuisine Amercican

Description

Reverse searing steaks allows for greater control over the cooking process and results in steak that is evenly cooked through. The end result is a tender and juicy steak with a crispy, golden crust.

Ingredients

  • 2 thick-cut beef steaks, at least 1 ½ inches thick or up to 2 inches thick, such as a NY strip, ribeye, porterhouse, T-bone, tri-tip, or filet mignon
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons avocado oil or vegetable oil
  • 4 large cloves garlic, smashed, optional
  • 2 sprigs fresh rosemary, optional

Instructions

  • Season steaks all over with salt (at least 1 teaspoon salt per steak).
    a large new york stip steaks seasoned with salt and set on a wire rack
  • Set steaks on a wire rack set inside a rimmed baking sheet. If you have the time, refrigerate steaks, uncovered, at least 2 hours or up to 12 hours. If you don’t have time, skip this step and move on to step 3.
    two large new york stip steaks seasoned with salt and set on a wire rack
  • Heat oven to 200°F (93ºC). (Or as low as your oven goes. If it’s higher than 200ºF the process will take longer).
  • Cook steaks in oven until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. About 20 minutes for rare and up to 40 minutes for medium-well.
    Keep an eye on internal temperature—a lot of factors can impact cooking time.
  • About 5 minutes before steaks come out of oven, heat a large cast-iron skillet over high heat until nearly smoking. Once steaks are removed from oven, add 2 tablespoons butter and 2 tablespoons oil to hot skillet; swirling to melt butter and coat skillet.
  • Add steaks, garlic, and rosemary (if using) to skillet and cook until each side is well-browned, about 1 ½ minutes per side.
    large steak searing in a cast-iron skillet
  • Using tongs, hold steaks upright on their sides to sear.
  • Transfer steaks to a cutting board and let rest 2 minutes. Slice and enjoy immediately.
    sliced rare steak on a wood cutting board with rosemary scattered around it

Instructions for Cooking on Grill

  • For a charcoal grill, fill a chimney full of charcoal. When all charcoal hot and covered with ash, pour out and spread coals evenly over half of coal grate. Set cooking grate in place, cover grill, and preheat 5 minutes.
  • For a gas grill, set half burners to high heat.
  • Brush grill grate with oil.
  • Set steaks on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well.
    Keep an eye on the internal temperature—a lot of factors can impact cooking time.
  • To sear on grill, transfer steaks to a plate or platter. For a charcoal grill, build up biggest fire possible. If using a gas grill, turn all burners to high heat; preheat grill for 3 minutes.
  • Return steaks to hottest part of grill and cook, turning frequently, until crisp and charred all over, about 2 minutes total. Let rest 2 minutes then serve.
  • To sear in cast-iron, about 5 minutes before steaks come off grill, place a large cast-iron skillet on hot side of grill. Once steaks are removed from grill, add 1 tablespoons butter and 1 tablespoon oil to hot skillet; swirling to melt butter and coat skillet.
  • Add steaks, garlic, and rosemary (if using) to skillet and cook until each side is well-browned, about 1 ½ minutes per side.
  • Using tongs, hold steaks upright on their sides to sear. Transfer steaks to a cutting board and let rest 2 minutes. Slice and enjoy immediately.

Video

Notes

A large 2-inch thick steak will yield enough for two people. If cooking thinner steaks, count on one steak per person.
If your oven goes lower than 200, you can set it to an even lower temperature, though it will take longer to cook. Temperature will dictate the rate at which the meat cooks.
We don’t recommend salting the steak more than 12 hours in advance. We find more than 12 hours and the salt will start negatively impacting the texture of the meat. 
If your steaks have excess moisture on them priorto salting, give them a quick pat with paper towels to soak up the moisture. 
This recipe method is adapted from J. Kenji López-Alt and Serious Eats.

Nutrition

Serving: 1/4 recipeCalories: 335kcalProtein: 52gFat: 12gSaturated Fat: 5gCholesterol: 151mgSodium: 984mgPotassium: 686mgIron: 6mg
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestful-kitchen and #zestfulkitchen!
sliced rare steak on a wood cutting board with rosemary scattered around it

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This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.

Again, we would like to note, the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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