When you slice into a Reverse Sear Steak, your knife cuts through the dark, crackling crust, giving way to meat that’s soft, pink, and juicy through. No gray ring, no tough edges, just even doneness from that slow roast and quick sear. Garlic and herbs cling to the surface, warm and fragrant. You’ll wonder why you ever cooked steak any other way.
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I make it for date nights, anniversary dinners, and special occasions when I want restaurant-quality steak at home. It feels fancy but the method is straightforward and works every time. It’ll stay fresh in the fridge for up to 3 days or frozen for up to 3 months, though it’s best right off the skillet while the crust is still crackling.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Reverse Sear Steak
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through how to pull off a perfect reverse sear steak without fuss.
Preheat the Oven
Set your oven to 250°F. The low temperature makes sure even cooking throughout, so you won’t end up with overcooked edges and a raw center.
While the oven preheats, take your steak out of the fridge and let it sit at room temperature for about 15 minutes so it cooks more evenly.
Season the Steak
Pat the steak completely dry with paper towels, because the surface moisture will prevent proper seasoning and interfere with the sear later. Season it generously with salt and ground black pepper on all sides, pressing the seasoning into the meat so it sticks well.
Don’t be shy with the salt because a thick steak needs bold seasoning to flavor the entire piece of meat, and you’ll thank yourself when you taste that first perfectly seasoned bite.
Slow-Roast in the Oven
Place the steak on a wire rack set over a rimmed baking sheet so air circulates around it and the bottom doesn’t steam.
Slow-roast for 45 to 60 minutes. The slow cooking process allows the steak to come up to temperature gently and evenly, preventing the overcooked gray band you’d get from high-heat cooking alone.
Check the internal temperature using a meat thermometer with a probe, starting around the 40-minute mark, because you want to pull it at exactly 120°F for perfect rare or 130°F is you prefer medium-rare.
When it hits that internal temperature, remove it from the oven and let it rest for about 10 minutes while you get your skillet ready. This resting period allows the juices to redistribute and the temperature to stabilize, making the final sear much more controlled.
Sear in a Hot Skillet
Heat vegetable oil in a cast-iron skillet over high heat until it’s shimmering and smoking hot because you need intense heat to develop that golden-brown crust in just 1 to 2 minutes per side. Otherwise, a cooler pan may result in a pale, uneven crust with less flavor.
Carefully place the steak in the skillet and resist the urge to move it around at this stage; let each side sear undisturbed so it can form a proper crust. Use heat-resistant kitchen tongs to flip the steak.
During the last minute of searing, toss in the crushed garlic cloves and fresh herbs so they sizzle in the hot oil and infuse the steak with aromatic flavor. Alternatively, if you want to avoid any risk of scorching, or simply prefer more precision, you can remove the steak first.
Lower the heat slightly, then sauté the garlic and herbs to create a fragrant finishing oil that you spoon over the sliced steak. It’s a foolproof technique that prevents the garlic from burning and turning bitter while still delivering all that aromatic flavor.
Slice and Serve
Transfer the steak to a cutting board and let it rest for 5 minutes so the juices settle back into the meat instead of running out onto your plate. Slice against the grain using a sharp carving knife to make sure each bite is tender and easy to chew instead of tough and stringy.
Spoon the garlic-herb oil over the top for even more flavor. Serve immediately while the crust is still crispy and the inside is warm. Enjoy!
Reverse-sear steak travels well. Wrap it tightly in aluminum foil to retain heat for up to 30 minutes, or slice it and pack the slices in an airtight container, tucked into an insulated carrier to keep them warm. Spoon the garlic-herb oil over the top of the steak to keep it moist.
Reverse Sear Steak
Add Preferred SourceEquipment
- Wire rack on a baking sheet
Ingredients
- 1 thick-cut steak ribeye or filet mignon about 2 inches thick
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cloves garlic crushed
- 2 tablespoons fresh herbs such as thyme, parsley, or rosemary
Instructions
- Set your oven to 250°F (121°C).
- Pat the steak dry and season generously with salt and pepper on all sides.1 thick-cut steak ribeye or filet mignon, Salt and pepper
- Place the steak on a wire rack over a baking sheet and bake for 45–60 minutes, or until the internal temperature reaches 120°F (49°C) for perfect rare or 130°F if you prefer medium-rare. Remove from the oven and let it rest for about 10 minutes.
- Heat vegetable oil in a cast-iron skillet over high heat until hot and shimmering. Sear the steak for 1–2 minutes on each side until a golden-brown crust forms. During the last minute of searing, add the crushed garlic and fresh herbs to infuse flavor. Alternatively, if you prefer more precision, you can remove the steak first.2 tablespoons vegetable oil, 2 cloves garlic, 2 tablespoons fresh herbs
- Let the steak rest for 5 minutes before slicing and serving.
Video
Notes
Nutrition
How to Store Leftovers
Store leftover reverse sear steak in an airtight container in the fridge for up to 3 days, and make sure it’s completely cooled before sealing to prevent condensation.
Reheat slices gently in a low oven at 250°F for about 10 minutes or warm them in a skillet over medium-low heat with a splash of beef broth to keep the meat moist.
You can also freeze cooked steak in a freezer container or heavy-duty freezer bag for up to 3 months, then thaw it overnight in the refrigerator and reheat using the same gentle methods.
What to Serve With Reverse Sear Steak
Serve reverse sear steak with creamy mashed potatoes, roasted Brussels sprouts, or a crisp Caesar salad for a classic steakhouse meal at home. It also pairs well with roasted asparagus, sautéed mushrooms, or a simple arugula salad dressed with lemon and olive oil.
You could also go with loaded baked potatoes, creamed spinach, or roasted root vegetables for a heartier spread. A glass of bold red wine and a crusty baguette with herb butter round out the meal perfectly.
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