Try this foolproof reverse sear steak oven method! Cooking low and slow before a hot pan sear guarantees a juicy, steakhouse-quality dinner.
Reverse searing steak in the oven is almost always my go-to method for cooking steak. I love how juicy the end result is from the fat slowly rendering and soaking in as the meat cooks at a low temperature. Finish the steak off with a quick, high heat sear and you’ll get that beautiful golden brown crust we all love to look at.
Why do the reverse sear method? It’s so much easier to not accidentally overcook it this way! The steak comes out incredibly tender, juicy, and packed with flavor every single time. I’m always telling my friends that this is my favorite way to cook steak — and it’s always hard to beat the results!
Reverse Sear Steak Video
How To Reverse Sear a Steak in the Oven
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 to taste.
- Bake the steaks: Place the steaks on a wire rack set over a lined and rimmed baking sheet. Bake for 30-45 minutes, or until the steak reaches 100°F internal temperature. (Don’t worry, it cooks more in the next step).
- Sear the steaks: Preheat an oiled cast iron skillet on the stovetop over a high temperature. As soon as the steaks come out of the oven, use tongs to transfer them to the hot skillet. Sear on both sides for about a minute until the crust develops AND the steaks have reached your desired doneness.
Hot tip: Add mouthwatering flavor by basting the steak with a couple tablespoons of melted butter, garlic cloves, and fresh rosemary in the skillet. The juices will be perfection!
Best Steak Cuts for Reverse Searing
There are so many cuts of steaks out there, so which one should you pick? The ideal cut for reverse searing is a thick steak that is meaty and marbled. Here’s a few that I like to use in this recipe.
- 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 Temperature Guide
I always have to double check my temperatures when cooking steak so I don’t under or overcook it! This instant-read meat thermometer is one kitchen gadget that I KNOW I cannot live without, especially when checking steak doneness.
- Rare (120°F-125°F): Visually, this has a cool red center and is ultra-tender.
- Medium-rare (130°F-135°F): In this steak, the center is still warmly red and juicy.
- Medium (140°F-145°F): A medium done steak has a warm pink center.
- Medium-well (150°F – 155°F): This doneness level gives you a slightly pink inside and firmer texture.
- Well done (160°F+): At this temperature, the steak is fully brown and firm.
Hot tip: The internal temperature of the steaks does continue to rise after removing them from the heat, so take them out of the pan 5-10 degrees shy of your preferred degree of doneness to avoid overcooking.
Reverse Sear Steak Tips
A juicy and tender steak is only a few steps away! Check out my tips on this reverse sear steak recipe to help you get a steakhouse-quality dinner.
- Keep the seasoning simple: Although it may seem counterintuitive, a quality steak tastes better with minimal seasoning and ingredients. Add a generous amount of salt and pepper, but don’t go overboard with other seasoning blends.
- Cook the steaks on a wire rack: The more dry the surface of the steaks are, the quicker they’ll sear. Place the steaks on a wire rack set over a lined baking sheet. The inside will cook in the oven while the oven dries out the outer surface moisture, making it a great canvas for crisping on the skillet.
- Check the internal temperature: Ensure the steaks are cooked to your desired degree of doneness with a thermometer. A leave-in oven thermometer is great to check the temp while the oven door is closed, but an instant-read meat thermometer is great on the stovetop.
- 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: Take some time to preheat the skillet. It should be blazing hot so it quickly gives the steaks a golden brown crispy crust without overcooking the inside.
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.
- Refrigerator: 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.
Serving tip: I’m sure you know how to serve your steak, but I love to serve mine with classic mashed potatoes and this perfect veggie side dish, asparagus, or a Caesar salad. If you have enough leftovers for a second meal, I recommend repurposing with steak bruschetta, steak sandwich, or steak quesadillas.
More Flavorful Steak Recipes
- Grilled Ribeye Steak — Mouthwatering wood-fired grill flavor
- Chimichurri Steak — Grilled flank steak with fresh chimichurri flavor
- Air Fryer Steak Bites — Juicy beef bites mixed with mushrooms
- London Broil — Marinated overnight for a delicious flank steak entrée!
Recipe
Ingredients
- 2 lbs ribeye steaks 1.5-2 inch thick
- 2 tbsp salt adjust to preference
- 2 tsp ground black pepper adjust to preference
- 1 tbsp oil olive or avocado
Instructions
- Preheat the oven to 250°F. Season the steaks generously with salt and pepper. Place them on a wire rack set on top of a lined baking sheet.
- Bake for about 30-45 minutes for medium doneness. Use a thermometer to check the internal temperature of the steak, it should read 100°F. Don't worry, it'll cook more in the next step.
- Just before the steaks come out of the oven, preheat an oiled cast iron skillet over high heat until the oil begins to smoke.
- Transfer the steaks into the cast iron skillet with tongs and sear each side until it is browned, and until it reaches your desired doneness. (Keep in mind the temperature will continue to rise as the steaks rest).
- Let the steaks rest for 3-5 minutes before you cut into them. Enjoy!
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