Best Reverse Seared Beef Recipe - Reverse Seared Steak Recipe (2024)

FAQs

How do you reverse sear steak perfectly? ›

Start with a neutral oil with a high smoke point so you can really get it hot to sear your steak: canola, vegetable, grapeseed will all do fine. Once you've got a nice crust, lower the heat, and add butter and other flavorings like hardy herbs or whole crushed cloves of garlic.

Marinade the steak.

Marinate your steak for as long as you'd like, for at least 1 hour. For this recipe, I marinated mine for 36 hours!

Reverse sear is best for thick cut steaks, at least 1.5 to 2 inches thick. You can also use this cooking method for fattier pieces of beef like ribeye or wagyu steaks, to avoid burning the meat with flare-ups.

Set up your grill for indirect heat at 225 degrees. Cook the steak on the cooler side of the grill until the internal temperature reaches about 115 degrees fahrenheit. This will take 30-45 minutes depending on your grill, the temperature, and airflow.

Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Reverse Searing FAQs

It takes about 30-60 minutes to reverse sear ribeye steak, depending on the thickness of the steak and the temperature of your oven. Generally, we recommend setting the oven to 275 degrees and cooking to an internal temperature of 110 degrees before searing for 1-2 minutes on each side.

How long do you reverse-sear a steak? This recipe calls for baking low and slow until the thickest portion of the meat reaches 115°F for medium-rare, which will likely take about 35 minutes. The quick pan sear is simply one minute on each side.

Cook the steak until it reaches an internal temperature of 120. This should take ~45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn't as thick. Pull your steak from your cooker after it has reached an internal temperature of 120 degrees.

Do you need a wire rack to reverse sear? ›

Start by seasoning the meat and cooking it on a sheet pan in the oven at a relatively low temperature (think somewhere between 225 to 275 degrees Fahrenheit). Lining the pan with a wire rack is not essential, but it does allow air to circulate more evenly, which will ultimately cook the meat a little more evenly.

Temperature Control

By cooking the steak slowly at a low temperature, you have the power to achieve the exact doneness you desire without fail. Whether you prefer a rare, medium-rare or well-done steak, the reverse sear method allows you to hit that sweet spot every time without any guesswork.

The reverse sear method starts with a seasoned steak cooking in a low oven (250°F) until the internal temperature hits 125°F. This can take about 45 to 55 minutes. After a brief rest, the steak is then seared on a smoking-hot cast-iron skillet for just 45 seconds per side!

Preheat your grill or smoker for two zone cooking. Your target temperature in your grill is 225 degrees F. If you are smoking, I recommend using oak or hickory wood. Season the steak!

Step 1: ​When Reverse Searing a Steak, It Needs to Be a Least an Inch Thick, Thicker the Better. Season with coarse salt and pepper, make sure to press the seasoning into meat.

Reverse Searing FAQs

It takes about 30-60 minutes to reverse sear ribeye steak, depending on the thickness of the steak and the temperature of your oven. Generally, we recommend setting the oven to 275 degrees and cooking to an internal temperature of 110 degrees before searing for 1-2 minutes on each side.

The reverse sear is one of the most popular cooking methods (and a go-to of Gordon Ramsay's) involving slowly roasting a steak in a 225–300°F oven until it reaches your desired internal temperature, then searing it on high heat to lock in its flavor.