Published August 4, 2023.This post may contain affiliate links. Please read my disclosure policy.
Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good.
We don’t eat beef that often these days, but occasionally we do have a craving for some.If you are lookingfor a great steak, be sure to try my Steak au Poivre or Grilled T-bone Steak.
Reverse Sear Steak
Reverse-seared steak is slowly cooked beef in a low-temperature environment until it reaches 100° to 115° internally. The steak is then quickly pan-seared in oil over high heat until perfectly browned. This is a newer trend in preparing meats and has proven to work exceptionally well.
This procedure allows the cooker to have more control over the steak so that it cooks evenly and is not overdone. During the slow cooking period before searing, the fat begins to soften and break down, making the steak incredibly juicy, tender, and flavorful. While in this cooking environment, the steak will dry out on the outside, making it optimal for a perfect pan sear giving off an exceptional Maillard reaction crust.
The reverse sear is even better when you pre-season the meat and rest it for a period before slow cooking it. This will help season the meat throughout, making every bite delicious, and in addition, help to further dry out the outside of the steak for a fantastic golden brown sear.
Ingredients and Substitutions
- Steak – Any boneless or bone-in cut of sirloin, filet, ribeye, flank, skirt, top round, hanger, T-bone, or porterhouse steak will work for this. I use a New York Strip Steak.
- Oil – I believe olive oil is the best for searing a steak to create the perfect Maillard reaction.
- Butter – I always use unsalted butter in all my cooking backing to control the sodium content.
- Seasonings – coarse salt and freshly ground black pepper is all that was used for this reverse-seared steak.
- Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the searing process. Other herbs you could use are rosemary, sage, or oregano.
- Garlic – A few garlic cloves will add beautiful flavors to the dish.
- Shallots – I like to use 1 shallot when searing the steak for a bit of onion flavor.
How to Reverse Sear a Steak
Start by patting dry the steak on all sides with a paper towel.
Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.
When you’re ready to prepare it, preheat the oven to 200°.
Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
Remove the steak from the oven and briefly set it to the side.
Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
Flip the steak over and turn the heat down to low-medium and cook it for 1 minute.
Add the garlic, shallots, thyme, and butter to the pan with the steak.
Baste the steak for 2 minutes to help brown and flavor the steak more.
Let the steak rest for 3 to 4 minutes.
Slice the steak and serve it as is or with some Maître D’ Butter.
Make-Ahead and Storage
Make-Ahead:Reverse-seared steak is meant to be eaten as soon as it is done cooking.
How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
How to Store:Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
Chef Notes + Tips
- I prefer to cook with olive, ghee, clarified butter, or beef tallow. Do not be limited by these; please cook with your desired fat or oil.
- If youfeel likeyou may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
- When thesteaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
- Feel freeto use your favorite steak seasoning.
- If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
- The best pans for searing the steak are cast iron or carbon steel. However, you can use whatever you have.
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
- Since I prefer my steak medium rare, I prefer to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
- You will need at least a 12” pan to sear multiple steaks at a time.
More Steak Recipes
- Steak Pizzaiola
- Steak Frites
- Coulotte Steak
- Steak Sandwich
- Chopped Steak
Video
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Reverse Sear Steak Recipe
5 from 18 votes
Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.
Servings: 4
Prep Time: 2 hours hours
Cook Time: 1 hour hour 5 minutes minutes
Ingredients
- 2 1-pound New York Strip Steaks
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 peeled shallot
- 12-14 sprigs fresh thyme
- 4 tablespoons unsalted butter
- coarse salt and fresh ground pepper to taste
Instructions
Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This pre-seasoning process will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
When you’re ready to prepare it, preheat the oven to 200°.
Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
Remove the steak from the oven and briefly set it to the side.
Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute.
Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.
Add the garlic, shallots, thyme, and butter to the pan with the steak.
Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
Let the steak rest for 3 to 4 minutes.
Slice and serve it as is or with some Maître D’ Butter.
Notes
Make-Ahead:Reverse-seared steak is meant to be eaten as soon as it is done cooking.
How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
I prefer to cook with olive, ghee, clarified butter, or beef tallow. Do not be limited by these; please cook with your desired fat or oil.
If youfeel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
When thesteaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
Feel freeto use your favorite steak seasoning.
If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
The best pans for searing the steak are cast iron or carbon steel. However, you can use whatever you have.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Since I prefer my steak medium rare, I prefer to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
To sear multiple steaks at a time, you will need at least a 12” pan.
Nutrition
Calories: 850kcalCarbohydrates: 4gProtein: 48gFat: 71gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 242mgSodium: 123mgPotassium: 788mgFiber: 1gSugar: 0.3gVitamin A: 985IUVitamin C: 12mgCalcium: 95mgIron: 5mg
Course: dinner, Main Course
Cuisine: American, French
Author: Chef Billy Parisi
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30 comments
- Christine Pletcher
My husband made this steak and it was absolutely amazing! The flavor was delicious and my kids have already asked to have this again! Definitely in the rotation!!
- Reply
- Scott P
We followed Billy’s direction and had the best NY strip that I have ever made. They were moist, tender and delicious. This technique has changed how I will cook strip steaks forever. Thank you, Billy.
- Reply
- Diane
Takes a bit to longer to prep…but well worth the time. Used this process on some prime rib delicious!
- Reply
- Cynthia
We can’t wait to try this but with smoking the steak at a low temp and then searing! Everything of yours I have tried has been outstanding. Thank you for being such an excellent teacher and Faithful person!
- Reply
- Jeanne
This recipe turned out perfectly! I have been using this method for a couple of years, but never with such precise directions. The steaks were perfect!
Your recipes are great and I am 67 -year old, pretty experienced cook, but am learning a lot from you! Thanks so much!
- Reply
- Jeanette Bucy
Now it makes sense to me
Best chef- Reply
- Ray
Comes out excellent every time!
- Reply
- Armande DonAroma
This was excellent. Thanks Chef!
- Reply
- Eileen Jones
Convinced my husband to try your Reverse Sear method… with much hesitation on his part! We followed the instructions exactly, including seasoning the day prior and setting them in the frig for 24 hours. We pulled our steaks from the oven at 105 degrees and seared on a preheated cast iron pan on the grill (note: I didn’t want to clean the stove ;)). Fresh Rosemary from the garden, some garlic, scallion and a smidgeon of thyme really brought the flavor. We ended up with a rare to medium rare filet that was very good. Next time, we will leave it in the oven until internal temps are at 110 degrees or so and sear for another 30-60 seconds per side, as we like our beef medium rare to medium. It was still great and so quick and easy. Thank you, Chef for the continued encouragement to try new techniques to bring restautant quality food to our home table.
- Reply
See AlsoReverse-Seared Steak Recipe- Chef Billy Parisi
My pleasure, thank you for trying this!
- Reply
- John Heggie
Just did this with a Picanha, utterly amazing. Thanks Chef Billy.
- Reply
- Chef Billy Parisi
my pleasure!
- Reply
- sue
Soooo tasty great recipe from ChefBilly thank you 😁😋🤩😁👋
- Reply
- Chef Billy Parisi
Thank you for trying this out!
- Reply
- sue
Hubby such.steak person thank you Chef Billy for your recipe melt in your mouth 😋tasty 🤩😋👋
- Reply
- Chef Billy Parisi
thanks!
- Reply
- Gail Armand
I got my hands on a tomahawk steak and followed this recipe. I aged it overnight in the refrigerator, reverse seared on the stovetop in iron skillet. Served it with bourbon butter. It was far and away the very best steak I have ever had. I had been intimidated by the expensive and awkward cut by very curious. Well worth it. We had leftovers too.
- Reply
excellent!
- Reply
- Gigi N
The BEST comes out perfect every time!!
- Reply
- Rhonda
Great steak!! Yum!!
- Reply
so good!!
- Reply
- Tracy
Chef Billy – I have to commend you on this one! The steak was fantastic! Tender, perfectly medium rare, juicy, and FLAVORFUL!
- Reply
many thanks!
- Reply
- Theresa
I made the reverse sear and my husband loved it! I especially liked the tong rotation tip. It worked like a charm! I plan to make this again & again! Thank you so much!
- Reply
the best!
- Reply
- Gary Coleman
We don’t do steak much these days and when we do there are no reliable butchers within easy reach so we make do with supermarket cuts. THIS recipe turns ho hum steaks into restaurant quality steaks. They were cooked just as intended and with almost no effort. The doneness is throughout the steak and that’s been a challenge for me because the wife likes hers exactly medium well. Low and slow is the way to go!
- Reply
thanks for giving it a shot!!
- Reply
- Tamouse
You mentioned you prefer your steak medium-rare. I prefer mine rare, or even bleu. What internal heat should I aim for to ensure that doesn’t overcook the steak. i’m think 80-85?
- Reply
probably
- Reply
- Donna A Pollock
This steak looks delicious. Mouth watering for sure. I have to try this. I have never tried a steak made this way before. I have everything in my kitchen already so I’m going to try this steak tonight. In the mean time I will just drool looking at yours all day.
Have a great weekend Chef, I always look forward to a new recipe every morning.- Reply
