Perfect Reverse Sear Steak
A detailed guide to achieving flawlessly cooked, edge-to-edge medium-rare doneness on thick-cut steaks using the precise reverse sear method.
Ingredients
- 1.5 lb thick-cut bone-in ribeye or New York strip steak 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Pat the steak completely dry with paper towels. Season generously all over with kosher salt and black pepper.
- Preheat your oven to a low temperature, around 250°F (120°C). Place the steak on a wire rack set inside a baking sheet.
- Roast the steak in the preheated oven until its internal temperature reaches 115-120°F (46-49°C) for medium-rare, typically 40-60 minutes depending on thickness. Use a meat thermometer.
- Remove the steak from the oven and let it rest on the wire rack for 10-15 minutes. This allows juices to redistribute.
- While the steak rests, preheat a heavy-bottomed cast iron skillet over high heat until smoking lightly. Add olive oil.
- Once the skillet is screaming hot, carefully place the rested steak in the pan. Sear for 1-2 minutes per side until a deep, crusty brown forms.
- For added flavor, add butter, smashed garlic, and fresh herbs to the pan during the last minute of searing, basting the steak continuously with the melted butter.
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for another 5-10 minutes before slicing against the grain and serving.
Notes
Always use a reliable meat thermometer for perfect doneness. Adjust oven and searing times based on steak thickness and desired doneness. Resting the steak after both the oven and sear is crucial for juiciness. For a medium-rare steak, aim for an internal temperature of 115-120°F (46-49°C) after the oven, then sear to a final 130-135°F (54-57°C) after resting.