This reverse seared ribeye starts off low and slow in the oven, then finishes on a searing hot skillet. Give this method a try and see why steak connoisseurs swear by it!

Reverse Sear Steak on a pan with one piece sliced.

Did you know? Thanks to the low-heat cooking method, there’s no need to rest a reverse seared steak before cutting in!

What Is the Reverse Sear Method?

Reverse searing is a method that involves cooking the steak in a low-temp oven first, then finishing it off with a high-temp sear on the stovetop. This method is ideal for thicker steaks (at least 1.5-2 inches thick) because it allows for more control over the internal temperature. Also, the lower oven temperature and longer cooking time activates enzymes in the meat that help break down muscle proteins, resulting in more tender steak.

Reverse Sear a Steak Video

How To Reverse Sear a Steak

Although the name sounds fancy, a reverse seared steak is mind-blowingly simple to make. Season the steaks, cook them in the oven for about 30 minutes, then sear them on a skillet!

  • Season the steaks: Preheat the oven to 250°F. Season the steaks on both sides with salt and pepper.
  • Bake the steaks: Place the steaks on a wire rack set over a lined baking sheet. Bake for 30-45 minutes, or until the steaks reaches 100F internal temperature.
  • Sear the steaks: Preheat an oiled cast iron skillet on the stovetop over high heat. As soon as the steaks come out of the oven, transfer them to the hot skillet and sear on both sides for about a minute.

Hot tip: Add mouthwatering flavor by basting the steak with a couple tablespoons of butter, garlic cloves, and fresh rosemary in the skillet.

Best Steaks for Reverse Searing

The ideal steak for reverse searing is thick, meaty, and marbled. Let’s look at a few favorite cuts on the menu.

  • Ribeye: Can anything beat the exceptional marbling and buttery texture of a ribeye? This steak is on the higher end of the pricing spectrum, but it’s worth every penny. Opt for a tomahawk steak to wow a crowd!
  • Filet mignon: Filet mignon has a melt-in-your-mouth texture and delicate flavor. It’s usually about two inches thick, making it a perfect choice for reverse searing.
  • Porterhouse: A porterhouse is composed of strip steak and tenderloin separated by a bone. This cut is thick, tender, and incredibly flavorful.
Reverse Sear Steak on a pan with herbs.

Steak Doneness Guide

We don’t know all the chemistry behind cooking steak, but one thing is certain — the delicious transformation is magical. Here’s a guide to simplify the levels of doneness and help you achieve perfectly cooked steak.

  • Rare (120°F): Cool red center and ultra-tender
  • Medium-rare (130°F): Warm red center and juicy
  • Medium (145°F): Hot pink center
  • Medium-well (150°F): Mostly brown and firmer
  • Well done (155°F): Fully brown and firm

Hot tip: The internal temperature of the steaks will continue to rise, so take them out of the pan 5-10 degrees shy of your preferred degree of doneness.

Tips From the Kitchen

Is your mouth watering at the thought of a juicy and tender steak? Follow these five tips for a steakhouse-quality reverse seared ribeye!

  • Keep the seasoning simple. Although it may seem counterintuitive, a quality steak tastes better with minimal seasoning. Add a generous amount of salt and pepper, but don’t go overboard with seasoning blends.
  • Cook the steaks on a wire rack. The dryer the surface of the steaks are, the quicker they’ll sear. Place the steaks on a wire rack set over a lined baking sheet for even crisping in the oven.
  • Check the internal temperature. Ensure the steaks are cooked to your desired degree of doneness with a thermometer. A leave-in oven thermometer is ideal because it allows you to set the preferred temp and leave the oven door closed. Or, check in periodically with an instant-read meat thermometer.
  • Use a cast iron skillet. A good quality cast iron skillet like this one is a meat-searing staple. It retains heat extremely well and cooks the steaks evenly. Plus, cast iron doesn’t leach any chemicals into your food!
  • Preheat the skillet properly. The pan should be blazing hot to give the steaks a golden brown crust without overcooking the inside.

Ways To Serve

Just like any steak, this reverse seared ribeye makes for a delicious dinner. Serve it hot with a pat of garlic herb butter or chimichurri, then bring out the carbs. There’s no better pairing than mashed potatoes and the perfect veggie side dish or asparagus, but you can’t go wrong with a Caesar salad either. For another salad option, try a classic wedge salad.

Hot tip: Do you have leftovers? Tuck them in a steak sandwich or steak quesadillas for a weekday pick-me-up.

Storage & Reheating

You know what leftover steak means… more ready-made protein for the days ahead! Keep your steak fresh and tasty with this guide.

  • Storage: Store leftover cooked steak in an airtight container in the fridge for up to one week.
  • Reheating: To reheat leftover steak and keep it juicy, wrap it in aluminum foil and heat it in the oven at 350°F until warmed through.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.