Reverse Sear Steak
Reverse Sear Steak is my go-to method when I want perfectly cooked, juicy beef with a crackling crust and no gray ring around the edges. It flips the traditional approach by starting low and slow in the oven, then finishing with a fast, blistering sear in a cast-iron skillet that creates a dark crust loaded with garlic and herbs. I make it for date nights, anniversary dinners, and special occasions like Valentine's Day because it delivers restaurant-quality results without the stress. It'll stay fresh in the fridge for up to 3 days or frozen for up to 3 months, though it's honestly best enjoyed right off the skillet when the crust is still crackling.
Equipment
- 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
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Notes
I've got a few tips to help you nail this recipe every time.
Pat the steak completely dry: Moisture on the surface will steam instead of sear, preventing the golden-brown crust from forming properly in the hot skillet. So, make sure your steak is pat-dry so it gets that beautiful sear.
Use a meat thermometer: Pull the steak from the oven at the right temperature because carryover cooking will bring it up another 5 degrees during resting, and guessing by time alone can lead to overcooked meat.
Rest twice for best results: The 10-minute rest after roasting stabilizes the temperature and makes the final sear more controlled, while the 5-minute rest after searing keeps the juices in the meat instead of on your cutting board.
Let the skillet get screaming hot: Wait until the oil shimmers and just starts to smoke before adding the steak because you only have 1–2 minutes per side to develop a crust, and a cooler pan won't cut it.
Watch garlic closely: Garlic burns quickly in high heat, so avoid cooking it for too long to prevent a bitter, burnt taste.
Store properly: Keep steak slices refrigerated in an airtight container for up to 3 days or frozen in a freezer bag for up to 3 months, separating slices with parchment paper so they don't stick together. This way, you can thaw and reheat just what you need in the oven or skillet.
Nutrition
Calories: 361kcalCarbohydrates: 1gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 69mgSodium: 62mgPotassium: 337mgFiber: 0.2gSugar: 0.1gVitamin A: 354IUVitamin C: 6mgCalcium: 19mgIron: 2mg
Tried this recipe?Let us know how it was!