Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Reverse Sear Steak Technique: The Ultimate Guide to Perfectly Cooked Steak Every Time

  • Author: Maria
  • Total Time: 105 minutes
  • Yield: 2 servings 1x

Description

Enjoy juicy and tender ribeye steaks cooked to perfection using the reverse sear method. Seasoned with salt and pepper, these steaks are slowly cooked in the oven and finished with a quick sear in a hot skillet, enhanced by a rich butter baste for an unforgettable flavor experience. Perfect for a special dinner or a weekend treat!

Ingredients

Scale
  • 2 ribeye steaks (about 1.5 inches thick)
  • Salt (preferably kosher salt)
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil (or any high smoke point oil)
  • 2 tablespoons unsalted butter
  • 2–3 cloves garlic, smashed
  • Fresh herbs (such as thyme or rosemary, optional)

Instructions

  1. Choose Your Steaks: Select two ribeye steaks with good marbling for enhanced flavor and tenderness.
  2. Season Generously: About an hour before cooking, season the steaks generously with kosher salt and freshly ground black pepper on both sides.
  3. Let Them Rest: Allow the steaks to rest at room temperature for 30-60 minutes.
  4. Preheat the Oven: Preheat your oven to 250°F (120°C).
  5. Prepare a Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top.
  6. Place the Steaks in the Oven: Once preheated, place the seasoned steaks on the wire rack.
  7. Cook Until Desired Temperature: Use a meat thermometer to monitor the internal temperature, cooking until it reaches about 10-15°F below your desired doneness (around 115°F for medium-rare).
  8. Remove from Oven: Once the desired temperature is reached, remove the steaks from the oven and let them rest for 10 minutes.
  9. Heat the Skillet: Heat a cast-iron skillet over high heat and add vegetable oil until it shimmers.
  10. Sear the Steaks: Sear the steaks for 1-2 minutes on each side until a brown crust forms.
  11. Add Butter and Aromatics: After flipping, add unsalted butter, smashed garlic, and fresh herbs to the skillet. Baste the steaks with the melted butter.
  12. Check for Crust: Continue searing for another 1-2 minutes, basting frequently for a deep brown crust.
  13. Check Internal Temperature: Use the meat thermometer again; for medium-rare, aim for about 130°F.
  14. Remove from Heat: Once done, remove the steaks from the skillet and let them rest for another 5-10 minutes.
  15. Slice and Serve: Slice against the grain and serve with your favorite sides, drizzling with the skillet butter.

Notes

  • Use a Meat Thermometer: This ensures perfect cooking without guesswork.
  • Don’t Rush the Process: The reverse sear technique requires patience for even cooking.
  • Experiment with Seasonings: Feel free to add your favorite spices or marinades for a personal touch.
  • Prep Time: 60 minutes
  • Cook Time: 30-45 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homecookmaria.com/reverse-sear-steak-technique/