# Reverse Sear Steak Reverse sear steak flips the usual order: you cook it slowly in a low oven first, then finish with a very fast sear. The result is a steak that is evenly pink from edge to edge with a dark, crisp crust and almost no gray band. It works best on thick cuts and takes the stress out of timing, because the slow oven gives you a large window. A thermometer is the one tool you need. - Total time: 1 h 5 min (prep 10 min, cook 55 min) - Serves: 2 - Per serving (estimated): 650 kcal, 55 g protein - Cuisine: American. Category: Main course. Diet: gluten-free, low-carb, high-protein. ## Ingredients - 2 thick-cut steaks, ribeye or strip, 1 1/2 inches (4 cm) thick, about 350 g each - 1 1/2 tsp kosher salt - 1/2 tsp black pepper - 1 tbsp avocado or other high-heat oil - 2 tbsp butter - 3 cloves garlic, smashed - 3 sprigs fresh thyme ## Method 1. Pat the steaks very dry with paper towels. Season all sides with the salt and pepper, set them on a wire rack over a baking sheet, and leave uncovered in the fridge for at least 45 minutes or up to 24 hours. 2. Heat the oven to 250°F (120°C) with a rack in the middle. Put the steaks, still on the wire rack, in the oven. 3. Roast until the center reads 115°F (46°C) for medium-rare, about 35 to 45 minutes. Pull at 130°F (54°C) instead if you want the USDA safe temperature of 145°F (63°C) after searing. The surface will look dry and pale gray-brown. 4. Rest the steaks on a plate for 5 minutes while you heat a 12-inch (30 cm) cast-iron skillet over high heat for 3 to 4 minutes, until the oil shimmers and the first wisp of smoke appears. 5. Add the oil. Lay the steaks in the pan away from you and sear 60 to 90 seconds per side, pressing lightly, until a deep brown crust forms. Sear the fat edges for 20 seconds too. 6. Lower the heat to medium. Add the butter, garlic and thyme, tilt the pan, and spoon the foaming butter over the steaks for 30 seconds. 7. Move the steaks to a cutting board and rest 5 minutes. Final temperatures will be about 130°F (54°C) for medium-rare, or 145°F (63°C) if you started from 130°F (54°C). Slice against the grain and spoon over the pan butter. ## Why it works - A low 250°F (120°C) oven warms the steak gently, so the temperature rises evenly from the outside in rather than overcooking the outer layer. - Salting early and leaving the steak uncovered in the fridge dries the surface, which lets it brown fast later instead of steaming. - The dry surface after the oven sears in about a minute per side, so the inside barely cooks more. - Resting between the oven and the pan lets the surface cool slightly and gives you time to heat the pan screaming hot. - Basting with butter at the end adds flavor and helps brown the surface without burning it. ## The science - **Why the gray band disappears.** In a hot-pan-first steak, the outer layer overshoots the target temperature while the center catches up. A low oven keeps the temperature difference small, so the whole steak lands near the same doneness and there is little gray meat. - **Dry surface, better crust.** Browning only happens once surface water has boiled away, and water is the enemy of a crust. Dry-brining and the oven both remove surface moisture, so the pan can go straight to Maillard browning instead of spending time drying the steak. ## Tips - Use an instant-read thermometer and check from the thickest part, away from bone and fat. - Pull the steaks from the oven 10°F (6°C) below your target to account for the sear and rest. - Open a window and turn on the fan; the final sear gets smoky. ## Mistakes to avoid - Using a thin steak, which overcooks during the sear; choose steaks at least 1 1/2 inches (4 cm) thick. - Skipping the thermometer, which turns timing into guesswork; the oven time varies with thickness. - Searing in a pan that is not hot enough, which gives a gray, soft crust; wait until it smokes lightly. ## Variations and swaps - Finish with a pat of garlic-herb compound butter instead of basting. - Rub the steaks with smoked paprika and garlic powder before the oven. - Use a thick-cut pork chop and pull it from the oven at 135°F (57°C) for a 145°F (63°C) final. - Swap ribeye for New York strip, filet mignon or thick sirloin. - Swap avocado oil for ghee or refined peanut oil, which tolerate the heat. - Swap thyme and garlic for rosemary for a piney note. ## Storage Refrigerate leftover steak within 2 hours and eat within 3 to 4 days. Reheat slices briefly in a skillet with a little butter; for best texture, eat them cold in salads and sandwiches. ## FAQ **What temperature do I pull a reverse sear steak from the oven?** Pull it at 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 130°F (54°C) if you want a final temperature near the USDA 145°F (63°C). The sear adds about 10 to 15°F (6 to 8°C). **What is the best oven temperature for reverse sear?** 200 to 275°F (95 to 135°C) works. This recipe uses 250°F (120°C), which is a good balance between speed and evenness. **Is reverse sear better than regular searing?** For thick steaks, yes, because it gives more even doneness and a drier surface for a better crust. For thin steaks, a direct pan sear is simpler and just as good. **How long should I rest the steak after the sear?** Rest it 5 minutes. Because the interior is already at an even temperature, the steak needs less rest than a traditionally seared one. **Can I reverse sear on a grill?** Yes. Cook over indirect heat at 250°F (120°C) until 115°F (46°C), then sear directly over the hottest coals or burners for about 1 minute per side. --- Source: https://cookingscientist.com/recipes/reverse-sear-steak (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846