There are a lot of ways to cook a steak. The reverse sear method is one of our favorites, but since you’re here, it’s probably one you don’t know much about. However, it’s a cooking method that we highly suggest you add to your arsenal, especially if you love medium-rare beef. This searing technique leaves a steak’s insides the perfect color of pink, while creating that brown, seared crust you crave.
Moooove over, other searing methods. This one may take a little longer to do than a regular sear, but it’s well worth the wait.
What is the Reverse Sear Method?
The reverse sear works the best on thick cuts of steak, like a filet mignon or ribeye. In fact, you’ll most often hear of the reverse sear filet mignon or ribeye over other cuts of steak.
As the name suggests, this searing method cooks your steak in reverse from the traditional way you’d sear. Instead of crisping up the outside edges first and then finishing off cooking it to the proper temperature in the oven, you’ll do the cooking first and the searing second. The result is one incredible, fresh brown crust with just the right texture.
How to Reverse Sear Ribeye Steak
Here’s how to reverse sear ribeye or your other favorite thick cuts using your oven, a warmed-up skillet on the stove, and some salt and pepper:
- Preheat the oven to 275-degrees.
- Season your ribeye steaks with salt and pepper or your favorite seasonings or rub.
- Place the ribeyes on a metal rack on top of a baking tray.
- Cook the steaks to about 110-degrees for a medium-rare cook. Use a meat thermometer to check the internal temperature. Depending on thickness, this could take anywhere from 30 to 60 minutes.
- Remove the meat from the oven and allow it to rest away from heat for ten minutes.
- While the steaks rest, warm up your skillet over high heat.
- Once the pan is hot and the ribeyes have rested, add a small amount of butter or oil to the skillet.
- Add the steaks to the skillet and allow the bottom side to brown up. This should take between 45 and 75 seconds.
- Flip the steaks and do the same to the other side.
- Once both sides are browned, turn the steaks on their sides to allow the edges to brown up.
You can use a similar method on the grill too. Cook the steaks over low heat until they’re about 10-degrees below your optimal cooking temperature. Then move them over to the side with high heat and give them a good sear on each side.
Does the Reverse Sear Method Change for Different Cuts?
This method won’t change much for most cuts other than filet mignon or ribeye. The only thing you’ll have to play around with is the amount of time you keep your steaks in the oven and the amount of time each side needs to brown in the skillet. The thicker the steaks, the longer it will take in the oven to reach the proper internal temperature.
Conclusion: Reverse Searing Steak
Now you know how to reverse sear your steaks for the best crispy crust around! This method is one you can even use with other meats, like pork and chicken, or even your favorite vegetables (they’re fantastic on the grill!). Check out some of the meats you can order online from Chicago Steak Company to get shipped right to your door. Use this guide to sear them to perfection and check out Steak University for some of our other favorite cooking techniques.