How to Reverse Sear a Steak
Reverse searing cooks a thick steak low and slow in the oven first, then finishes it with a hard sear in a screaming-hot skillet. The result is a steak that's cooked evenly from edge to edge, without the gray overcooked band you get from searing a cold steak straight through, and a crust that's thicker and more deeply browned because the surface is already dry when it hits the pan.
Steps
- 1Choose a steak at least 1.5 inches thick, like a ribeye, strip, or filet. Thinner steaks cook through before a good crust can form, so reverse searing doesn't help them.
- 2Season the steak generously with salt on all sides and let it sit uncovered in the fridge for at least 45 minutes, or up to overnight. This dries the surface, which is key to getting a hard sear later.
- 3Preheat the oven to 250°F (120°C). Set the steak on a wire rack over a baking sheet so air circulates underneath.
- 4Roast until an instant-read thermometer reads about 10-15°F below your target finished temperature: pull at 110-115°F (43-46°C) for a final medium-rare of 130-135°F (54-57°C). This takes roughly 35-50 minutes depending on thickness.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 5Rest the steak on the rack for 5-10 minutes while a heavy skillet, preferably cast iron, heats over high heat until it just starts to smoke.
- 6Add a high-smoke-point oil like avocado or refined vegetable oil, then sear the steak for 60-90 seconds per side, pressing down lightly for even contact. Add a tablespoon of butter, plus garlic and thyme if using, and baste the steak for the last 30 seconds.
- 7Rest the steak for another 5 minutes before slicing. Because the interior never overshot the target temperature, this rest is shorter than a traditionally seared steak needs.
Common mistakes
- Using a thin steak: under 1.5 inches thick, there's not enough time in the oven for the surface to dry out before the interior is already done, so the sear step just overcooks it.
- Skipping the pre-salt and dry: a wet surface steams instead of browning, leading to a pale, soft crust no matter how hot the skillet is.
- Pulling the steak too late from the oven: carryover heat from the sear adds 5-10°F, so pulling at the final target temperature results in an overcooked steak.
- Not preheating the skillet enough: the sear step is short by design, so the pan needs to be smoking hot going in or the crust won't set before the interior overshoots.
Equipment
- Instant-read or leave-in probe thermometer
- Wire rack and rimmed baking sheet
- Heavy skillet, ideally cast iron
- Tongs
FAQ
What internal temperature should I pull the steak from the oven?
About 10-15°F below your final target, so 110-115°F for medium-rare (130-135°F finished), or 120-125°F for medium (140-145°F finished).
Can I reverse sear on the grill instead of the oven?
Yes, set up a two-zone fire and cook the steak on the cool side with the lid closed until it hits the target internal temperature, then move it directly over the coals to sear.
Does reverse searing work for thin steaks like sirloin cut under an inch?
Not well. Thin steaks reach the target internal temperature almost as fast in the oven as on the stovetop, leaving no meaningful gap between the two cooking stages.
Why does the steak need to rest before searing if it's already resting after?
The rest after the oven lets the exterior surface temperature drop slightly and the surface moisture continue evaporating, both of which help the skillet form a crust faster instead of just reheating the meat.
Need exact temperatures or timing? Check our Time & Temperature Guide →