Reverse-Seared Thick-Cut Steak
A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.
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Reverse searing flips the usual method. Instead of searing first, a thick steak cooks slowly in a low oven until it is a little below your target temperature, then gets a very quick, very hot sear at the end.
The low oven cooks the steak evenly from edge to center, so there is almost no gray band under the crust, and it dries the surface so the final sear is fast and dark. It is the most reliable way to cook a really thick ribeye, strip, porterhouse or tomahawk.
Ingredients
- 1 thick steak, 1 1/2 to 2 inches (ribeye, strip or porterhouse, 1 1/2 to 2 pounds)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon coarsely ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter (optional)
Instructions
- Season. Season the steak all over with the salt and pepper. If you have time, refrigerate it uncovered on a rack for a few hours or overnight.
- Heat the oven. Preheat the oven to 250°F (120°C). Set the steak on a wire rack over a rimmed baking sheet.
- Cook slowly. Bake until an instant-read thermometer in the center reads 115°F to 120°F for medium-rare, or about 125°F for medium. This usually takes 35 to 55 minutes depending on thickness; start checking at 25 minutes.
- Heat the skillet. When the steak is close, heat a cast-iron skillet over high heat until smoking, then add the oil.
- Sear. Sear the steak for 60 to 90 seconds per side, adding the butter for the last 30 seconds if you like, and hold it on its edges briefly to brown the sides. The center should finish around 130°F to 135°F for medium-rare.
- Rest briefly and slice. Because the steak cooked gently, it needs only a short rest of about 5 minutes. Slice across the grain and serve.
Tips
- Reverse searing is not worth it for steaks thinner than about 1 1/4 inches; they cook through too quickly.
- On a grill, cook over indirect low heat until 115°F to 120°F, then sear over the hottest part.
- A leave-in probe thermometer with an alarm makes this nearly hands-off.
Questions about this recipe
- What is a reverse sear?
- A method that cooks a thick steak gently in a low oven first and sears it at the end, instead of searing first. It gives even doneness from edge to center.
- How long does a reverse sear take?
- A 1 1/2 to 2-inch steak usually takes 35 to 55 minutes at 250°F to reach 115°F to 120°F, plus about 3 minutes of searing.
- What temperature should I pull a steak for reverse sear?
- Take it out of the oven 10 to 15 degrees below your final target, about 115°F to 120°F for medium-rare, because the sear adds heat.
More beef and steak recipes
Cooking a different size or thickness? See steak cooking times by thickness.
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