Reverse seared steaks are one of our favorite ways to cook a steak! It works great for any thick cut steak, such as New York Strip, Ribeye, and even Filet Mignon. It may sound complicated, but it's easy. Reverse searing ensures a juicy inside and a crispy crust.
Raise your hand if you're a steak lover - I know you're out there my carnivorous friends! There are so many different ways to cook a steak, it's hard to decide which way to go. For me, a cast iron skillet or a grill is the best way to cook a steak.
What does reverse sear mean?
The method of reverse searing begins with seasoning the steaks, letting them come to room temperature, cooking them in a low-temperature oven, then flash searing both sides in a very hot cast-iron skillet (or grill). This process locks in the juices and creates a nice brown, flavorful crust.
Why You'll Love This Recipe
Flexibility - This method works great with different cuts of boneless steaks and bone-in cuts (such as tomahawk steaks). The key to remember is this recipe is meant for thick-cut steaks! Trust me, once you try this method, you'll love it!
Another great thing about this method is that there is no resting time needed at the end! The steaks have already rested at the beginning of the recipe instructions.
How long does it take to reverse sear a steak?
Several factors will affect the total cook time for this method, including the internal starting temperature, the thickness of the steaks, and individual ovens. Generally speaking, it could take up to an hour (or a little longer) to complete the cooking time.
Steak temperature before cooking - for best results, remove the steaks from the refrigerator 30 minutes prior to cooking.
Steak temperature while cooking - frequently check the internal steak temperature with an instant read meat thermometer and adjust the final cook time according to your "done" preference.
Note: The steaks shown here are cooked to medium-rare, with a final internal temperature between 130°F-135°F. You will need to adjust cook times according to your preference. Generally speaking, the longer you cook a steak, the drier and less tender it may become.
This chart from Certified Angus Beef offers a good guide for suggested internal roasting temperatures for beef:
https://www.certifiedangusbeef.com/kitchen/doneness.php
Ingredients
For detailed ingredients and a printable version of this recipe, please scroll down to the recipe card.
1½” - 2” thick strip steaks (approximately 1¾ - 2 lbs). Best options: New York Strip, Ribeye, or Porterhouse.
garlic powder
sea salt and black pepper, to taste
high-smoke point cooking oil, such as canola or grapeseed - very important or your kitchen will become very smoky!
How to Reverse Sear Steaks
Pat steaks with a paper towel to remove any excess moisture. Place steaks onto a rimmed baking sheet with parchment paper or a Silpat baking mat. Generously season both sides with salt, pepper, and garlic powder. Let the steaks rest on the countertop for 30 minutes prior to cooking.
Place the oven rack in the center position, pre-heat oven to 250°F, and place the steaks in the oven. After 20 minutes, check the internal temperature with an instant-read thermometer. Check the steaks every 5 minutes until the steaks reach 120F (this step could take anywhere from 40-50 minutes). For a medium-rare steak, the goal at this point is to reach 120F.
When the steaks reach 120F, remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes. (The steaks will continue to cook while resting).
After the steaks have rested, add the high point cooking oil to a large cast-iron skillet set over high heat. Turn your ventilation fan to the highest setting (things might get a little smokey!). Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.
Once the skillet is hot, add the seasoned steaks and sear on one side for 90 to 120 seconds. Turn and repeat on the other side for 90 seconds, then sear each edge for 10-20 seconds each. Remove from heat and eat immediately with your choice of sides.**
** The steaks have already rested, so no need to do so again.
Frequently asked Questions
How long does cooked steak last in the refrigerator
Leftover steak will keep for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
How do you reverse sear tri top?
Use the same method as you would any thick cut of meat! The thicker the meat, the longer it will take for an internal temperature of 120F. It could take up to an hour (or more) to reach 120F depending on the thickness.
Tip for Success
Season the steaks and let them rest for 30 minutes before cooking.
Another key tip is to make sure the steaks are as dry as possible BEFORE searing. Pat with paper towels before seasoning.
You can view my Google Web Story for this recipe at Easy Reverse Seared New York Strip.
What side dishes go with Steak
Basically, anything goes with steak! Popular choices are baked potatoes, salads, and bread. You could always choose one of these family favorite sides:
Low Carb choices include:
There are lots of low carb choices including sauteed sliced mushrooms or steamed broccoli. Other great choices include:
Need more food inspiration? Check out some of my other favorite recipes:
- Red Snapper Fillets with Lemon Butter Caper Sauce
- Sheet Pan Cajun Chicken and Potatoes
- Miso Ginger Salmon Fillets
If you tried this delicious Reverse Sear Steak recipe, please be sure to let me know how it turned out in the comments below!
Need more great recipe ideas? Follow me on Facebook, Pinterest, and Twitter to get more delicious recipe ideas in your feed.
Join my email list to get Southern recipes sent to your inbox. How easy is that, right?!
How to Reverse Sear a Steak
Equipment
- sheet pan
- cast iron skillet
- measuring spoons
Ingredients
- 2 1½” - 2” thick strip steaks (approximately 1¾- 2 lbs.)
- 2 teaspoons garlic powder
- Sea salt and black pepper, to taste
- 2 tablespoons high-smoke point cooking oil, such as canola or grapeseed
Instructions
- Pat steaks with a paper towel to remove any excess moisture. Place steaks onto a rimmed baking sheet with parchment paper or a Silpat baking mat. Generously season both sides with salt, pepper, and garlic powder. Let the steaks rest on the countertop for 30 minutes prior to cooking.
- Place the oven rack in the center position, pre-heat oven to 250°F, and place the steaks in the oven. After 20 minutes, check the internal temperature with an instant-read thermometer. Check the steaks every 5 minutes until the steaks reach 120F. For a medium-rare steak, the goal at this point is to reach 120F.
- When the steaks reach 120F, remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes. (The steaks will continue to cook while resting).
- After the steaks have rested, add the high point cooking oil to a large cast-iron skillet set over high heat. Turn your ventilation fan to the highest setting (things might get a little smokey!). Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.
- Once the skillet is hot, add the seasoned steaks and sear on one side for 90 to 120 seconds. Turn and repeat on the other side for 90 seconds, then sear each edge for 10-20 seconds each. Remove from heat and eat immediately with your choice of sides.** ** The steaks have already rested, so no need to do so again.
Notes
Nutrition
Jay
90/95 is way to low to remove from the oven for MR with only 3 mins of additional cooking in the pan. Shouldn’t it be closer to 120??
Anne Clark
Hi Jay. Thanks for your comment:) With my method, when the steaks are removed from the oven at a temp of 90-95F, they are covered with foil and allowed to rest for 10 minutes. As the steaks rest, the internal temperature rises and the meat continues to cook. This is why it's important to remove the meat prior to it reaching the target temperature; this keeps the steaks from being overcooked. After the resting period, they are placed in a very hot cast-iron skillet and seared for another 90 seconds per side. This cooks the steaks a bit more, creates a crispy outer layer, and makes them hot and juicy. Like I mentioned, this is my method for cooking a medium-rare steak; if you prefer to cook the steaks to 120F prior to resting, that's fine; I recommend checking the temp of the steaks before the 10-minute resting period is up. Also, keep in mind that the steaks have come to room temperature before the cooking process even begins. If we were cooking cold steaks, the outcome would be much different. If you have any more questions, let me know!