The Ultimate Reverse-Seared Steak: A Foolproof Method for Steakhouse Quality at Home

Craving a perfectly cooked reverse-seared steak with a mouthwatering crust and juicy interior? Look no further than the reverse sear method. This revolutionary technique flips traditional steak cooking on its head, resulting in the most evenly cooked, flavorful steak you’ve ever made at home.

Why You’ll Love This Reverse-Seared Steak Recipe

The reverse sear method is a game-changer for steak lovers. By cooking low and slow first, then finishing with a quick sear, you’ll achieve:

• Edge-to-edge perfectly cooked meat
• A crispy, caramelized crust
• Enhanced tenderness through enzymatic action
• Greater control over doneness

The Science Behind the Perfect Steak

The reverse sear capitalizes on food science to deliver superior results:

• Even Cooking
  Slow, low-temperature cooking allows heat to penetrate the meat gradually, resulting in minimal temperature gradients and perfectly cooked steak from edge to center.
• Enhanced Browning
  The low-and-slow approach dries the steak’s surface, priming it for a spectacular Maillard reaction during the final sear. This creates a deeply browned, flavor-packed crust.
• Improved Tenderness
  Slow cooking activates enzymes that break down tough muscle fibers, resulting in a more tender steak.

How to Reverse Sear a Steak Like a Pro

Follow these steps for steakhouse-quality results in your own kitchen:

Ingredients

• Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon
• Kosher salt and freshly ground black pepper
• Vegetable oil (if finishing on the stovetop; optional)
• 1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)

Directions

1. Season your steak generously with salt and pepper. For best results, place it on a wire rack set in a rimmed baking sheet and refrigerate uncovered overnight. This extra step will dry the exterior for superior browning.
2. Preheat your oven to a low temperature between 200°F and 275°F (93°C to 135°C).
3. Cook the steak in the oven until it reaches your desired internal temperature:
   • Rare: 105°F (41°C)
   • Medium-rare: 115°F (46°C)
   • Medium: 125°F (52°C)
   • Medium-well: 135°F (57°C)

   Use an instant-read thermometer for accuracy. Cooking times will vary based on steak thickness and oven temperature.

4. Just before the steak is ready, heat a cast iron skillet or heavy-duty pan over high heat until smoking hot.
5. Add a tablespoon of oil to the pan, then sear the steak for about 45 seconds per side until a beautiful brown crust forms. Add butter for extra flavor and use tongs to sear the edges.
6. Serve immediately and enjoy your perfectly cooked steak!

Grilling Option

You can also reverse sear on the grill:

1. Set up your grill for two-zone cooking with high heat on one side and no heat on the other.
2. Cook the steak on the cooler side until it reaches your desired internal temperature.
3. Finish by searing over high heat for about 45 seconds per side.

Temperature Guide for the Perfect Steak

Note: Always use a thermometer for the most accurate results, as cooking times can vary.

Pro Tips for Reverse-Seared Steak Success

• Choose high-quality, well-marbled steaks for the best flavor and texture.
• Bring your steak to room temperature before cooking for more even results.
• Invest in a reliable instant-read thermometer for perfect doneness every time.
• Let your pan or grill get screaming hot before searing to achieve the best crust.
• Experiment with compound butters or your favorite steak sauce for added flavor.

Nutritional Information