Reverse Sear Steak: The Perfect Steak Every Time

I want to admit that for most of my adult years I was NOT good at cooking steak. I would always either under-cook it or over-cook it. But all that changed when I learned the reverse sear method.

I cooked the steak slowly in the oven to just below the desired temperature. Then, I seared it in a cast iron pan on the stovetop for just a couple of minutes to finish cooking it and get that gorgeous crusty exterior. It was perfect.

My husband kept asking me if I'd really cooked it. 😂

What is the reverse sear method?

The reverse sear method is a two-step technique for cooking steak: you start by roasting it low and slow, then finish with a quick, high-heat sear. The result? A juicy, evenly cooked interior with a deep, flavorful crust on the outside.

Most traditional steak recipes start with a sear to "lock in juices," but spoiler alert: searing doesn't actually seal anything in. What it does do is build rich, savory flavor through the Maillard reaction. Starting in the oven gives you even internal cooking. The final sear adds that crisp, golden crust we all crave.

The reverse sear method gives you the best of both worlds: Perfectly even center + flavorful exterior.

Why It Works: Even Cooking, Juicy Center, Perfect Crust

• No gray bands of overcooked meat
• A gorgeous crust and perfectly cooked inside
• Ideal for thick cuts of beef

I know of no better way to get a perfectly cooked steak with a gorgeous, golden, flavorful, crisp crust than the reverse sear method.

The genius of this method is that it flips tradition on its head. Until I learned the reverse sear method, every recipe I'd ever read about cooking a steak instructed the cook to sear the steak first. The author usually says something about searing locking in juices, but it turns out this is a myth. Searing does not lock in any moisture. The real value of searing is that it adds flavor.

By starting the steak in the oven, cooking it very slowly at low heat just until it registers about 10 degrees lower than your ideal temperature, will ensure that the inside of your steak is evenly cooked from edge to edge. Then, a quick sear on the outside delivers a crisp, flavorful crust.

Best Cuts for Reverse Searing (and Why Thickness Matters)

The reverse sear method works well for most cuts of steak but my favorites are ribeye (pictured here), filet mignon, and NY strip. This method works best with cuts that are at least 1-inch thick. There's little point to cooking thin cuts of beef with this method because they cook so quickly.

But, the reverse sear is a great way to cook thick cuts of beef, even large roasts. Prime rib, beef tenderloins, and eye of round can all be cooked slowly in the oven until slightly underdone then seared in a very hot skillet or on the grill right before serving.

Quick Summary: The reverse sear is best for steaks at least 1 inch thick. Thin cuts? Not worth the trouble-they cook too fast to benefit from this method.

What You'll Need to Reverse Sear a Steak

Tools & Equipment

For this recipe, all you'll need is an oven and a skillet, preferably a cast iron skillet. Alternatively, you can cook the steaks on the grill, starting them on the cool side of the grill then moving them to the hot side for the final sear.

Or, start the steaks in the oven and then give them their final sear on the grill or on a Blackstone griddle.

It's also helpful to have a pair of metal tongs that you can use to flip the steaks over as they sear.

Ingredients & Seasonings

There are just two required ingredient for a perfectly cooked steak:

1. Steak
2. Salt

Of course, there are hundreds of ways to dress up a steak, and I've got a whole bunch of ideas for you below. But, before we get there, it's very, very important to pre-salt the steak. Here's why...

Step-by-step photos and instructions

Sprinkle both sides of the steak with a generous amount of salt. Place the steak in the refrigerator, uncovered, for at least 6 hours and up to 24 hours.

30 minutes before you plan to cook the steak, heat the oven to 300°F. Remove the steak from the refrigerator and let it rest, uncovered, to bring it to room temperature.

Set the steak on a rack inside a broiler pan or on a wire rack set inside a rimmed baking sheet.

Bake in the preheated oven until the internal temperature of the thickest part of the steak is 10 degrees lower than the desired temperature (see the list of internal temperatures for beef below).

Set a cast iron pan on the stovetop over high heat. When the pan is really hot, add no more than a tablespoon of canola, vegetable, or grape seed oil to the pan. Add the steak. Sear the steak in the hot pan for about 2 minutes, flipping it over every 20 to 30 seconds.

The steak is done when it's reached the internal temperature you prefer and has formed a gorgeous crust on the outside.

Remove the steaks to a cutting board and let rest for 10 minutes.

Check out that perfectly cooked interior! That's what you get with the reverse sear method!

Reverse Sear Variations and Methods

There are several ways to cook a steak with the reverse sear method, but all of them amount to basically the same thing: cook the steak low and slow until it registers about 10 degrees lower than the desired temperature then sear the outside of the steak at very high heat.

• Oven + Cast Iron Method: That's what you'll find in the recipe below. Cook the steaks slowly in the oven until slightly underdone, then sear them in a hot cast iron pan.
• Grill + Sear Zone Method: Create a hot and cool zone with your grill by either spreading hot coals across only one side of the coal grate or lighting the gas burners on only one side of the grill. Cook the steaks on the cool side of the grill until they register 10 degrees lower than the desired temperature. Move them to the hot side of the grill for the final sear.
• Smoker or Pellet Grill Method: Smoke the steaks at a low temperature, somewhere around 225°F, until they register 10 degrees lower than the desired temperature. Then, simply sear the steaks on a grill, a Blackstone Griddle, or a hot cast iron pan set on the stovetop.
• Air Fryer + Cast Iron: Preheat your air fryer to 250°F on the "air fry" setting. Put the steak onto the air fryer's grate and cook until it registers 10 degrees lower than the desired temperature. Sear the steak in a hot cast iron pan or on a grill or griddle.

Delicious Recipes That Start with A Perfectly Cooked Steak

Chimichurri Steak Fries. Hot and crispy french fries + tender steak + chimichurri sauce + creamy aioli = happiness. If you doubt me, it's only because you haven't tried it yet.

Chimichurri Steak Sandwich. This is one of those sloppy two-handed sandwiches for which you need a stack of napkins and a hearty appetite because there is no chance you'll be leaving even one bite behind. No one has that kind of self control.

Steak with cherry sauce! This savory cherry sauce is bold, tangy, and bursting with sweet cherry flavor. It's quick and easy to prepare, but takes steak to a whole new level of yum!

My favorite side dishes to serve with steak

If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!