Reverse-seared steaks can be started in the oven and finished either on the stove or on the grill. Or they can be cooked using only the grill. Full directions for both methods are included below.
Reverse Seared Steak
Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our backyard. After doing a bit of research, my husband wanted to try the reverse sear technique.
Edited to add: We’ve been reverse searing steaks for over ten years now and swear by this method as the best and only way to ensure perfectly cooked steaks every single time. Are you reading this wondering, “what is reverse searing?” It sounded pretty weird to me too the first time I saw it mentioned. Contrary to conventional methods, reverse searing simply means roasting the meat very slowly at low temp first and then searing it at the end. This method delivers the most evenly cooked steaks you can imagine.
How to Reverse Sear a Steak
The first time we reverse seared steaks we followed the directions from Chris over at Nibble Me This and we were absolutely thrilled. My middle son, who had never been excited about eating steak, even asked for seconds. I could hardly believe what a difference the reverse sear technique made! Over the years, I’ve followed the tips and advice over at Serious Eats and figured out how to reverse-sear steaks in the oven for an even easier and faster path to perfectly cooked steaks.
What is Reverse Sear?
What exactly is reverse searing? The method is called reverse searing because it is the reverse of all historic methods for cooking steak. For countless years, almost every recipe or chef has told us that the first step when cooking meats should be searing. We’ve been taught that this “locks in juices.” But now? We know that we aren’t locking in juices at all. What searing does do is add flavor, and that’s an important step that we don’t want to skip. However, there’s no need for it to be the first step.
Reverse Sear New York Strip
Reversing the process so that the searing comes at the end delivers a more delicious and perfectly cooked result. When cooked slowly with low heat, the temperature builds up slowly inside the meat. The result is a more evenly cooked steak. Conversely, when steaks are cooked over high heat, the meat will cook faster, but unfortunately, it also tends to cook less evenly. By starting the steak over indirect heat on the grill or in a low-temperate oven, the result is a much juicier steak with no overcooked portions of meat. When you’re in a hurry and craving steak, try steak bites for perfectly cooked bites of steak that are done over high heat in just a few minutes. If you’re a mushroom-lover, buttered steak bites with mushrooms are a winner too. And for something a little different? Asian steak bites are always a hit. But for a full-size New York strip steak? Take the time to do a reverse sear and you’ll revolutionize your steak game. When cooking steaks in the oven and on the stovetop, I use this handheld digital thermometer. It registers temps fast and is very easy to use. For an internal thermometer that can be left in the meat throughout the cooking process, this is a great thermometer and I’ve been using mine for over ten years. Both are fairly inexpensive options for high-quality digital thermometers.
How Long To Reverse Sear Steak
Life lesson here – there isn’t a set time for cooking most steaks. Meat thermometers are going to be your friend. I’m giving you a list of estimated cooking times for steaks that are approximately 1 ½ inches thick, cooked at 250-275°F. PLEASE use a thermometer and don’t really solely on a timer. Target OVEN temps are listed below along with FINAL temps.
For rare steaks (target 105°F, final 120°F), it will take between 17-25 minutes. For medium-rare steaks (target 115°F, final 130°F), it will take between 22-30 minutes. For medium steaks (target 125°F, final 140°F), it will take between 27-35 minutes. For medium-well steaks (target 135°F, final 150°F), it will take between 32-40 minutes.
PLEASE NOTE: The steaks photographed here were closer to 1 ¼ inches thick and the total cooking time for barely medium-rare was around 20 minutes. My target temp, as pictured below, was about 110°F and my final temp was about 125°F.
Reverse Sear Steak in Oven
Reverse Sear Steak on Grill
Any number of different rubs or seasoning combinations will work beautifully on reverse seared steaks. However, with nothing more than a bit of salt and pepper, these steaks absolutely rock. I can hardly wait to make them again. Loaded with my most frequently used spices, this all-purpose seasoning blend is always worthy of space in my spice cabinet – although, if I’m honest, it’s on the counter more often than in the cabinet most days. Skip the store-bought spice mix and make your own Cajun seasoning. I first shared this recipe in The Weeknight Dinner Cookbook several years ago. This seasoning mix has been a staple in my spice cabinet ever since. I use it on meats and vegetables on a regular basis. Lastly, I can’t share these steaks without giving mention to the mouthwatering Cowboy Butter that is melting over them. Do yourself a favor and mix this compound butter together. Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread. It’s rapidly become a staple in my refrigerator. I served these steaks with roasted green beans and carrots that I tossed with the remaining butter. There wasn’t a bite left over. {originally published 1/29/12 – recipe notes and photos updated 6/27/23} grilling instructions from and with thanks to Nibble Me This oven and stove instructions from and with thanks to Serious Eats
