Want to know how to reverse sear steak for a juicy interior and a killer crust? The reverse sear method flips traditional steak cooking on its head, delivering precision and flavor that’s tough to beat. At Stella on Fire Co., we’re diving into this game-changing technique—why it works, how to do it, and pro tips to make your steakhouse dreams come true. Let’s fire up the oven and get that perfect steak!
What Is Reverse Sear Steak?
Reverse searing is a two-step process that starts with slow-cooking steak in a low oven (or grill) to your desired doneness, then finishes with a high-heat sear for a crispy, golden crust. Unlike traditional searing (hot pan first, oven second), reverse searing gives you unmatched control over temperature and texture.
Searing is a culinary method of subjecting foods, predominantly meats, to high temperatures to produce a delectably crisp exterior and brown crust. The searing technique elevates the flavor profile of the dish. Usually, a small quantity of oil, butter, or fat is used when searing proteins.
The reverse searing method does not change the fundamentals of searing; it just changes the order in which the process is used. Normally, for example, you would sear a steak and let it rest, then serve.
With the reverse sear method, you slowly cook the steak to the desired doneness level and then sear it outside to build a crust, rest, and then serve. The main difference between searing and reverse searing a steak is how we apply all these steps.
Why Reverse Sear?
- Even Cooking: Gradual heat cooks the interior evenly—no gray ring.
- Perfect Crust: Dry surface post-oven sears better than wet meat.
- Precision: Hit your exact doneness (rare, medium, etc.) every time.
Unique Insight: Reverse searing was born from restaurant kitchens aiming for consistency—now it’s a home cook’s secret weapon.
What’s the point of searing a steak?
I knew you would ask this question, so here it is. Searing is a technique that gives food texture and color while maintaining the steak’s juiciness inside; however, it is hard to sear large and thick cuts of steak to higher levels of doneness.
The reason is that the meat’s thickness makes it hard to cook the center of the meat without overcooking or burning the outside crust. Imagine trying to sear an inch and a half of steak and trying to get the center to a medium or medium-well temperature. You will have to sear with rocket flames! This is when the reverse sear method comes in.
Using the reverse sear method, you can cook your steak in your smoker, grill, or kitchen oven slowly, at a lower temperature, until it reaches the desired doneness level, and then sear the steak. This slow-cooking first phase allows for the meat to cook thoroughly and evenly and for you to have more time to avoid overcooking than awesome ribeye.
If you use the reverse sear steak method using your grill or pellet grill, another advantage is that you will be able to infuse a lot more soy flavor into the steak as it slows cook.
How to Reverse Sear Steak: Step-by-Step
What You’ll Need
- Thick steak (1.5–2 inches; ribeye, porterhouse, or strip, a good grilling steak).
- Oven-safe wire rack and baking sheet.
- Cast-iron skillet or grill.
- Meat thermometer.
- Salt, pepper, or GYPSY ( more elevated and complex flavor than salt and pepper) and optional butter.
Step 1: Prep the Steak
- Season: Sprinkle generously with Gypsy or kosher salt and pepper—do this 1–24 hours ahead and refrigerate uncovered to dry the surface.
- Unique Trick: Place steak on a wire rack over a baking sheet with a layer of coarse salt or GYPSY underneath—wicks moisture faster for a drier, crust-ready exterior (most posts miss this).
Step 2: Slow Cook in the Oven
- Temp: Preheat oven to 200°F–250°F (lower for more control).
- Cook: Set steak on the wire rack in the middle of the oven. Cook until 10–15°F below your target (e.g., 115°F for medium-rare, 130°F final).
- Timing: 45–60 minutes for a 1.5-inch steak—use a thermometer, not a clock.
- Why It Works: Low heat gently cooks without overdoing the edges.
Step 3: Sear for the Crust
- Skillet Option:
- Heat a cast-iron skillet over high heat until smoking (450°F–500°F).
- Add a high smoke-point oil (e.g., avocado) or butter.
- Sear 1–2 minutes per side—don’t move it until it releases.
- Grill Option:
- Crank grill to 500°F+.
- Sear 1–2 minutes per side over direct heat for grill marks.
- Tip: Add a garlic clove and thyme sprig to the pan for extra flavor.
Step 4: Rest and Serve
Slice: Cut against the grain and serve warm.
Rest: Remove steak at 130°F (medium-rare), wrap loosely in foil, and place on a warm plate (not hot—about 100°F) for 5–10 minutes—locks juices in with a gentle heat boost, a twist most skip.
Best Steaks for Reverse Searing
- Ribeye: Fatty marbling loves the slow cook and hot sear.
- Tomahawk / Cowboy Steaks – delicious large steaks
- Porterhouse: Thick cut handles dual cooking zones well.
- Filet Mignon: Tender but benefits from a crust—reverse sear nails it.
- Unique Pick: Bone-in strip—bone adds flavor during the slow phase.
Tips for successfully reverse searing steaks
Choose the Right Cut of Meat
Not all steaks are “cut” equally, and the success of reverse searing begins with selecting the right cut. This method works best with large and thick steak cuts, think Tomahawks, cowboy steaks, picanha, and big ribeyes, not small cuts like NY strips or medallions.
Preparing Your Steak
The main thing you want to do is trim any excess fat or thin strings of meat hanging off the steak that will likely burn during the long cook. Second, you want to season your steak well; do not use cheap seasoning or 1 dollar rubs; come on, use something high-end and top-quality like Gypsy; your taste buds will thank you.
Setting Up Your Cooking Equipment
Whether you’re using an oven or grill, make sure to preheat it. Not only can leaving food at a certain temperature expose them to the danger zone and accelerate bacteria growth, but you also want the steak to cook evenly.
Pro Tips for Reverse Searing Steak
- Thick Cuts Only: Under 1 inch? Skip it—traditional searing’s faster.
- Dry It Out: That fridge trick with salt under the rack is gold—maximizes crust.
- Thermometer Is King: Guesswork ruins reverse searing—aim for 115°F pre-sear for medium-rare.
- Sear Hot: Don’t skimp on heat—500°F+ is your crust sweet spot.
Reverse Seared Steak Recipe
Ingredients:
- 1 ribeye steak (1.5 inches thick)
- Stella’s Gypsy Seasoning
- 3 tablespoons of olive oil
- 2 garlic cloves, crushed
- A few sprigs of fresh rosemary
- Optional: butter for basting.
Instructions:
Remove the steaks from the refrigerator at least 1 hour before cooking to bring them to room temperature.
Preheat your oven or grill to 275° degrees.
Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with Stella’s Gypsy. Don’t be afraid to be generous; the thick steaks can handle it.
- Oven Cooking and Grill Cooking:
- Place a wire rack on a baking sheet.
- Put the steaks on the rack and insert a meat thermometer into the thickest part of one steak, or have an instant read thermometer ready.
- For medium-rare steak, roast the steak in the preheated oven until the internal temperature reaches 115°F (46°C), which should take about 45–60 minutes, depending on the thickness of the steak.
- Searing:
- Preheat a cast-iron skillet or grill to medium-high heat.
- Add a bit more seasoning to the steaks, if needed.
- Add the cooking to the pan and sear the steaks for 1-2 minutes per side, or until a beautiful crust forms.
- Sear the steaks for 1-2 minutes per side, or until a beautiful crust forms.
- Optional Basting:
- For added flavor, baste the steaks with butter, oil, crushed garlic, and fresh rosemary or thyme during the searing process.
- Resting:
- Once the steaks reach your desired doneness (aim for 135°F for medium-rare), remove them from the heat.
- Allow the steaks to rest for at least 10 minutes. This step is crucial for redistributing the juices.
- Serve and enjoy.
- Slice the steaks against the grain and serve immediately. Pair it with your favorite sides or a simple salad for a complete meal.
Sear Like a Pro with Stella on Fire Co.
At Stella on Fire Co., we’re all about nailing the perfect steak—and reverse searing is your ticket to steakhouse quality at home. With this method, you’ll get a reverse sear steak that’s tender, juicy and crusted to perfection. Ready to impress? Visit our website for more recipes, grilling tips, and inspiration from Stella on File Co.!
Frequently Asked Questions About Reverse Sear Steak
What temperature do you reverse sear steak at?
Start at 200°F–250°F in the oven, then sear at 450°F–500°F for the crust.
How long does it take to reverse sear a steak?
About 45–60 minutes in the oven, plus 2–4 minutes searing—depends on thickness.
Can you reverse sear a thin steak?
Not ideal—stick to 1.5+ inches; thin cuts overcook too fast.
