This reverse sear steak recipe is quick and effortless and yields tender steak with a gorgeous crust. There’s minimal prep time, and you’re guaranteed a perfectly cooked steak.
If I’m going to go out on a limb and buy a fancy cut of steak, it better turn out perfect. When I need a cooking method that promises high-quality results, I make sous vide steak and reverse-seared steaks.
I know it sounds counterintuitive, but it’s one of the best ways to cook steak to ensure it’s moist and juicy inside with a flawlessly crispy crust.
Why I love this recipe
- Helps prevent overcooking. The low oven temperature cooks the steak evenly without overcooking the edges. It also dries out the exterior so it sears beautifully.
- Seconds of prep time. Pat the steak dry, then sprinkle on the seasonings. That’s all there is to it.
- No sauce needed. As the steak cooks in the oven, it releases lots of flavorful pan drippings, which I like to pour over the steaks right before serving.
- Hands-off. The oven does most of the work so you can take a breather while it cooks to perfection.
If you’re looking for more cooking techniques for steak, try my air fryer steak, cast iron steak, or Instant Pot steak next!
Key ingredients
- Thick-cut steaks. The steaks should be 1½ to 2 inches thick. While technically any steaks work, I find that the ribeye steaks or New York strip steaks yield the juiciest results.
- Garlic. Use a bulb of garlic cut in half horizontally.
- Kosher salt and black pepper. To taste.
- Paprika. For a smoky, sweet flavor.
- Olive oil. To bake the steak in the oven. Avocado oil also works.
- Unsalted butter. To sear the steak. I prefer unsalted butter so I can add salt to taste.
How to reverse sear steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season. Pat the steaks dry and season both sides.
Step 2- Bake. Place the steak in the skillet, followed by the garlic cloves and bake until it reaches your desired doneness.
Step 3- Rest. Remove the steaks from the oven and let the steaks rest.
Step 4- Sear. Melt butter in the skillet, then sear the steaks on both sides. Serve immediately.
Arman’s recipe tips
- Let the steaks come to room temperature. This helps guarantee the steaks cook quickly and evenly throughout.
- Salt ahead of time. I find letting the steaks rest in salt for 45 minutes helps the salt penetrate the meat and break down the fibers.
- Use a meat thermometer. This is my #1 tip when cooking meat since it helps guarantee you’re not overcooking the steaks.
- Rest after baking AND searing. Allowing the meat to rest before slicing/serving it will redistribute the juices and make the meat even more flavorful.
- More aromatics. In addition to garlic, you can add sliced shallots, fresh rosemary sprigs, or fresh thyme. If using herbs, drizzle them with oil first so they don’t burn in the oven.
Storage instructions
To store: Let the steaks cool completely, then store them in an airtight container in the refrigerator for 3 days.
To freeze: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
Reheating: The best way to reheat leftover steak is in the oven. Set the oven to 275F/135C and bake the steak for 4 minutes or until the internal temperature reaches 130F degrees. You can also reheat the steak in a skillet over low heat.
Frequently asked questions
How long should you reverse sear a steak?
Depending on the thickness of the steak, it may take 30-45 minutes to cook it in the oven. Once you remove the steak from the oven, sear it for only a minute per side to avoid overcooking it. Also, check its internal temperature (see my notes in the recipe card).
When should you not reverse sear?
I won’t reverse sear thin steaks (like skirt steaks) because they overcook quickly and become chewy after baking in the oven. Reverse sear works best when the steaks are at least 1 ½ inches thick.
Reverse Sear Steak
5 from 18 votes
This reverse sear steak is the foolproof way of cooking thick steak and yields the most gorgeous crust. Watch how I make this in my kitchen in the video below!
Servings:
Prep:2minutes mins
Cook:30minutes mins
Total:32minutes mins
Ingredients 1x2x3x
- ▢1 large ribeye steak 1 1/2 – 2 inches thick
- ▢1 tablespoon olive oil
- ▢1/2 teaspoon salt
- ▢1/4 teaspoon cracked black pepper
- ▢1/4 teaspoon smoked paprika
- ▢1 bulb garlic halved
- ▢1 tablespoon butter
Instructions
- Preheat the oven to 135C/275F.
- Pat dry the steak then rub both sides with the salt, pepper, and smoked paprika. In a large skillet or cast iron, add the olive oil. Place the steak on top, followed by the garlic cloves.
- Bake in the oven for 30 minutes or until it reaches an internal temperature of 130F.
- Remove the skillet from the oven and remove the steak and let it rest for 10-15 minutes. Add the butter to the skillet and place it over medium heat. Once hot, add the steak back and sear it for a minute on each side.
- Slice it up and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
TO REHEAT: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.
Temperature and cooking times for reverse sear steak
You’ll want to pull the steaks from the oven when they’re a few degrees shy of your preferred doneness. This way, they won’t overcook when you sear them. Here’s a breakdown of internal temperatures and times for cooking a 1 ½-2 inch thick steak.
- Rare steak: Bake to 125F, about 30 minutes. Target temperature is 130F.
- Medium-rare steak: Bake to 130F, about 33 minutes. Target temperature is 135F.
- Medium steak: Bake to 135F, about 35 minutes. Target temperature is 140F.
- Well-done steak: Bake to 150F, about 40-45 minutes. Target temperature is 155F.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 0.5gProtein: 23gFat: 29gSodium: 686mgPotassium: 316mgFiber: 0.2gVitamin A: 316IUVitamin C: 0.2mgCalcium: 13mgIron: 2mg
