How to Reverse Sear a Steak

1 inch thick strips of medium rare cooked new york strip steak

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 and quick. Reverse searing ensures a juicy inside and a crispy crust.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Resting Time 40

Total Time 1 15

Servings

Calories 640kcal

Author Anne Clark

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

The process of baking the steaks in the oven can be time-consuming but well worth the wait! For medium-rare steaks, it could take up to one hour for the steaks to reach 120F. Just keep a close eye on the steaks during this process - and check their internal temperature every 5 minutes.

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.

Nutrition