Reverse Sear Steak • Two Purple Figs

We’ve been making the Reverse Sear Steak for a while now and we can safely say, it’s fool proof. Its the absolute easiest method to perfectly cooked steak with a perfect sear. You’ll need a meat thermometer, and you’re off to the perfectly cooked steak.

Like many recipes, cooking steak is a science. Reverse searing is an absolutely mind blowing process that creates the steak of your dreams. You simply reverse the process and achieve the doneness you want wit the golden crust you love.

Our very first encounter with this concept was from America’s Test Kitchen. In full transparency, we didn’t endorse this idea up until 3 years ago. And that’s simply because we felt that we got our steak under control, so why try something new.

But once we did, we realized this is not about us cooking steak. It’s about anyone and everyone who loves a perfect cooked steak with a fool proof method. This method is reverse sear steak, without a doubt.

Why Reverse Sear Steak Works & Why You’ll LOVE it

• In simple terms, reverse sear involves low temperature  baking of the meat which cooks the steak internally. At that point the surface is dry and can be seared to a perfect golden crust. Searing takes seconds so you’re left with a perfect crust and juicy inside.
• The oven heat is so consistent that all the steaks reach the exact temperature you desire. The heat also dries the surface of the meat which makes searing a breeze.
• You can then sear in butter and not worry about burning the crust too soon. The steak is already cooked internally so you have nothing to worry about.
• This recipe works wonderfully for any doneness level that you like! So it’s not just for rare or medium rare, you can apply it to any type.
• Likewise, you can use any cut of meat for this method. So a Ribeye Steak, a NY Strip Steak or a Fillet Mignon.
• This recipe will make you easily entertain any number of people with steak, which is usually a TOUGH choice!
•  You can serve this recipe with endless side dishes, so it’s a perfect main dish.
• The steak is seriously JUICY. Every.Single.Time. So no guess work here and no luck, just juicy meat.
• The process is just 15-25 minutes on average start to finish, depending on how well you prefer your steak.

Ingredients You’ll Need

• Steak. Use your favorite cut of meat for this recipe. We have some end cut wagyu here, but we’ve tested it with other cuts and it works well. The meat cooks faster if it’s at room temperature, but you can still cook it cold.
• Seasoning. You can use a simple salt and pepper for maximum flavor fo the meat. Or use your favorite steak house seasoning.
• Butter. Our favorite searing for maximum flavor. You can definitively use oil, or a combo. But we just love the combo of butter and meat.

How to Reverse Sear Steak

1. This is where a meat thermometer comes in super handy, and actually essential. Based on how well you want your steak to be done, you’ll determine the cooking times.
2. Usually this process takes between 15-25 minutes.
3. For rare, you’ll bake the steak until  it registers at 90 degrees F internally. For Medium rare, you’re looking at 95 degree F. Medium steak should register between 100 -105 degrees F, while medium well is at 110 degrees F. Well done steak starts at 120 degrees F.
4. Once you have reached the desired temperature, remove the steaks from the oven. You’ll notice no water has leaked out or blood, just dried out surfaces. This is optimal for a crisp sear.

Sear The Steak

1. Now it’s time for that crust on the steak, which is the best part! You’ll need a few things to achieve that perfect crust.
2. Start with a sturdy skillet like a cast iron which retains the heat so beautifully. Add in the butter and some crushe whole garlic cloves.
3. This is optional, so is adding in some rosemary sprigs or any other herb or lemon zest.
4. Since the steak is already cooked on the inside, the searing will add in about 20 degrees F extra. This is how you’ll get the optimal doneness.
5. Flip the steak and continue basting it with remaining butter, adding more along the way.
6. You’ll basically sear for just 1-1.5 minute per side to obtain the optimal crust.

Rest and Slice the Steak

1. As you rest the steak, some extra carryover cooking will take place, and the juices will hold tighter into the meat. So it’s best to hold off on slicing right away.
2. You need to rest the meat for about 5 minutes. And then feel free to serve as is or slice into pieces as shown above. We sliced it to show you the doneness.
3. Ready to serve and Enjoy!

Reverse Sear Steak Tips and Tricks

1. You can use any type of steak for this recipe, so pick your favorite cut. An affordable steak would be the sirloin. A tasty one would be the NY Strip Steak and even more the Ribeye Steak. A super tender one wold be the tenderloin used in Surf And Turf. We even used Wagyu today and it was phenomenal!
2. When it comes to seasoning, a simple and pepper are perfect. However you can add in your favorite steak spice as well and it would taste amazing!
3. Make sure you have a meat thermometer for this recipe. It’s essential to have it in order to reach the perfect doneness level of your steak.
4. Use a wire rack over the baking sheet in order to avoid any moisture on the surface of the meat.
5. You can refrigerate the seasoned steak for 2 hours before cooking for a dryer surface which is highly recommended!
6. Cooking the steak at low temperature initially is KEY to activate the enzymes that tenderize the meat. It also promotes even heat that is perfect for cooking the meta to desired level.
7. The oven method also is the only way to prevent over cooking the steak in order to get a perfect crust.
8. The thickness of the steak doesn’t matter here too, since you will reach the desired temperature either way.
9. If cooking several steaks at the same time, make sure they are the same thickness so it’s easier to monitor in the oven.
10. Cooking the steak in the oven dried out the surface further which is great for searing.
11. The oven creates the perfect pink interior on the meat without grey-ish edges.

Cooking Temperature Guide for Reverse Sear Steak

• Rare: Bake until 90 degrees F, sear until 120 degrees F.
• Medium Rare: Bake until 95 degrees F, sear until 125 degrees F
• Medium: Bake until 105 degrees F, sear until 135 degrees F
• Medium Well: Bake until 115 degrees F, sear until 140 degrees F
• Well: Bake until 125  degrees F, sear until 155 degrees F

What is Reverse Sear?

As the term is, basically you’ll reverse the traditional process. You’ll start by cooking the steak in a warm oven until the met reaches the temperature you’re opting for. Then you’ll sear the meat in a hot skillet on the stove to obtain the perfect golden crust.

Does Reverse Searing makes Steak more tender?

The process ensures you’ll have the perfect doneness to your steak and this means you’ll have a tedner steak. Another factor is the low temperature cooking of the meat which tenderizes it by activating enzymes.

Can you Reverse Sear Steak Ahead of time?

YES! You can cook the meat in the oven until you reach the desired temperature. Refer to the guide above. At that point you can keep the meat aside until you’re ready to sear. Sear it right before serving. This is best to maintain the juiciness of the meat, unlike cooking entirely ahead of time.

What is the best steak to use?

ANY! Ribeye Steak has tremendous flavor and marbling. The NY Strip Steak is also a great candidate, along with tenderloin or fillet mignon. Today we used Wagyu sirloin and it was perfect. The most affordable would be a sirloin.

Can I do the reverse sear on the grill?

You can either make the whole process using a temperature controlled grill, or just sear in the grill. To do the whole process, make sure the grill is set to 275 degrees and you’ll need indirect heat. Place the steaks inside, covering the lid, making sure to maintain the temperature.

When ready, remove from the grill and turn up the heat. Return the steaks back to the grill for the final charr and finish with a dab of butter when serving.