When it comes to cooking the perfect steak, few methods deliver consistent results like reverse searing. This technique flips the traditional searing process on its head—and for good reason. Reverse searing helps achieve a perfectly cooked interior with a golden, flavorful crust on the outside. Whether you’re a seasoned griller or just getting started, learning this method will instantly level up your steak game.
What Is Reverse Searing?
Reverse searing is a two-step cooking process. First, you slowly cook the steak at a low temperature—usually in the oven or on a grill with indirect heat—until it’s almost at your desired internal temperature. Then, you quickly sear it over high heat to create that beautiful brown crust on the outside.
This approach contrasts with the traditional method of searing first and finishing the steak in the oven or over lower heat. Reverse searing allows for more even cooking and better control over doneness.
Why Reverse Searing Works So Well
1. Even Doneness
The biggest benefit of reverse searing is that it gives you consistent doneness from edge to edge. Traditional searing often results in a steak that’s overcooked around the edges and rare in the middle. With reverse searing, the steak cooks gently and evenly throughout.
2. Perfect Crust
Because you sear the steak last, the crust stays crisp and flavorful. You don’t risk softening that crust in the oven like you might when searing first.
3. Better Temperature Control
Cooking low and slow gives you more control. It’s much easier to avoid overshooting your target temperature. Plus, if you use a meat thermometer, you’ll know exactly when your steak is ready for the final sear.
4. Juicier Meat
The gentle heating process helps the steak retain moisture. By not shocking the meat with high heat from the start, you reduce the chance of juices escaping too early.
Best Steaks for Reverse Searing
Reverse searing works best for thicker cuts of steak—typically at least 1.5 inches thick. Great options include:
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Ribeye
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New York Strip
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Filet Mignon
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Porterhouse
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T-bone
Thinner steaks cook too quickly to benefit from the reverse sear method.
How to Reverse Sear a Steak: Step-by-Step
Step 1: Season the Steak
Generously season your steak with salt and pepper (or your favorite steak rub). Let it sit at room temperature for about 30 minutes.
Step 2: Slow Cook
Preheat your oven to 225–275°F (or set up your grill for indirect cooking). Place the steak on a wire rack over a baking sheet and cook until the internal temperature is:
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115°F for rare
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125°F for medium-rare
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135°F for medium
Use a meat thermometer for accuracy. This usually takes 30–45 minutes, depending on the steak’s thickness.
Step 3: Rest the Steak
Remove the steak and let it rest for 5–10 minutes. This step allows juices to redistribute and prevents overcooking during the final sear.
Step 4: Sear Over High Heat
Heat a cast-iron skillet over high heat or crank your grill to max heat. Add a bit of oil with a high smoke point (like avocado or canola oil) and sear the steak for 1–2 minutes per side until a rich brown crust forms.
You can also add butter, garlic, and herbs like rosemary during the sear for extra flavor.
Reverse Sear Tips
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Dry brine overnight with salt for deeper flavor.
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Pat steak dry before searing for better browning.
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Use a thermometer for perfect doneness.
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Let it rest before serving to lock in juices.
Conclusion: Why It’s Worth the Extra Time
Reverse searing might take a little longer than traditional methods, but the results are well worth it. You’ll enjoy a juicy, evenly cooked steak with a crust that steakhouse chefs would envy. Once you try it, you may never go back.