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.
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Welcome to My Kitchen Serenity! 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, 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. This method works particularly well with substantial bone-in cuts, as well. Trust me, once you try this method, you’ll be hooked!
The 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.
For this recipe, we will use 1-1/2 to 2-inch thick New York Strip steaks, also known as Kansas City Strip steaks, which are usually very tender cuts of beef since they come from the short loin of a cow. Other strip steaks include porterhouse and rib-eye. These cuts of steak are usually what you’ll find in steak house restaurants.
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, thickness of the steaks, and individual ovens. For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and generously season both sides with salt at that time. While roasting, you may want to check the internal temperature with an instant read meat thermometer after 20 minutes and adjust the final cook time according to your 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 to achieve different results 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
Tip for Success
Finally, one of the keys to achieving the perfect crust with this method is to make sure the steaks are as dry as possible BEFORE searing. You could place the steaks on a wire rack set over the baking sheet before roasting to help with this, but it isn’t required. (For this post, the steaks were placed directly on the baking sheet and the resulting crust on both sides was consistent).
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)
garlic powder
sea salt and black pepper, to taste
high-smoke point cooking oil, such as canola or grapeseed
How to Reverse Sear Strip Steaks
STEP 1: Place top oven rack in center position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. If desired, place a wire rack over the baking sheet.
STEP 2: Place steaks on the baking sheet or wire rack and generously season both sides with salt, pepper, and garlic powder. Let rest for at least 20 minutes prior to roasting.
STEP 3: Place the steaks in the oven. After 20 minutes, check the internal temperature with an instant read thermometer and continue checking every 5 minutes until you reach 90 to 95ºF (32 to 35ºC) for medium-rare; or 100 to 105ºF (38 to 41ºC) for medium.
STEP 4: Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.
STEP 5: Add cooking oil to a large cast-iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.
STEP 6: Once hot, add the seasoned steaks to the skillet and sear on one side for 90 seconds. Turn and repeat on the other side for 90 seconds, then sear each edge for 5-10 seconds each. Remove from heat and serve 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.
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!
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Reverse Seared New York Strip 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
- Place top oven rack in center position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. If desired, place a wire rack over the baking sheet.
- Place steaks on the baking sheet or wire rack and generously season both sides with salt, pepper, and garlic powder. Let rest for at least 20 minutes prior to roasting.
- Place the steaks in the oven. After 20 minutes, check the internal temperature with an instant read thermometer and continue checking every 5 minutes until you reach 90 to 95ºF (32 to 35ºC) for medium-rare; or 100 to 105ºF (38 to 41ºC) for medium.
- Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.
- Add the high-smoke point cooking oil to a large cast iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.
- Once hot, add the seasoned steaks to the skillet and sear on one side for 90 seconds. Turn and repeat on the other side for 90 seconds, then sear each edge for 5-10 seconds each. Remove from heat and serve immediately with your choice of sides.**
Notes
