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How To Make Reverse Seared Steak - Easy Family Meal

Let’s get real: steak lovers are always on the hunt for the ultimate way to cook beef. Having tried every method from traditional grilling to sous-vide, nothing beats the simplicity and effectiveness of reverse searing. 
This technique allows you to achieve that perfect medium-rare center while ensuring a beautifully browned crust. And trust me — once you go reverse, there’s no going back.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner
Cuisine: American
Calories: 734
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon of fresh rosemary
  • 1 teaspoon of garlic powder
  • 1 tablespoon of unsalted butter
  • Canola oil
  • Coarse kosher salt and freshly cracked black pepper
  • 1 to 2 Thick-cut beef steaks, at least 1 1/2 to 2 inches in thickness, such as ribeye, New York strip, porterhouse, T-bone, tri-tip, or filet mignon

Method
 

Step 1: Preparing Your Steak
  1. Start by taking your steak out of the fridge. Allow it to come to room temperature for about 30-45 minutes. This step is crucial. 
    It ensures even cooking throughout. While the steak warms up, season it generously with kosher salt and freshly cracked black pepper. Don't be shy; seasoning is key.
Step 2: Low-Temperature Cooking
  1. Preheat your oven to 225°F (107°C). Place the seasoned steak on a wire rack set in a baking sheet, allowing airflow around the meat. Slide the steak into the oven. Cook until the internal temperature reaches approximately 110°F (43°C) for medium-rare. 
    Depending on the thickness of your steak, this may take around 30-40 minutes. A meat thermometer is your best friend here.
Step 3: The Sear
  1. Once cooked, remove the steak from the oven. Heat a cast-iron skillet or heavy pan over high heat. Add a splash of canola oil. When the oil shimmers, carefully place the steak into the pan. Add the butter and rosemary immediately after placing the steak down.
Step 4: Basting
  1. As the steak sears, use a spoon to baste it with the melted butter and rosemary. This step adds flavor and helps form that beautiful crust. Sear for about 1-2 minutes per side or until you get that deep caramelization.
Step 5: Resting
  1. After achieving a lovely crust, remove the steak from the skillet. Let it rest for about 5-10 minutes. This resting period allows juices to redistribute throughout the meat, making it juicy and tender.

Notes

  • Use a Meat Thermometer: Reliable results come from accurate temperature readings. Aim for 125°F (52°C) for a perfect medium-rare after resting.
  • Don’t Rush the Process: Allowing your steak to rest and come to room temperature pays off in flavor and tenderness.
  • Choose the Right Cut: Thick cuts work best for reverse searing. Thin cuts can easily overcook in the low-heat phase.
  • Quality Ingredients: Use high-quality beef. Grass-fed, organic options can offer richer flavors.
  • Experiment with Seasoning: While this recipe seasonings are great, feel free to try other spices or herbs that excite your palate.