Reverse Sear Thick Steak: The Ultimate Guide to Perfectly Cooked Meat
Indulge in restaurant-quality steaks at home with this reverse sear method, ensuring a juicy interior and a perfectly browned crust. Ideal for thick cuts like ribeye, sirloin, or filet mignon, this recipe elevates your steak experience to new heights.
- Prep Time: 30 minutes
- Cook Time: 34 minutes
- Total Time: 70 to 80 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 2 thick-cut steaks (ribeye, sirloin, or filet mignon, about 1.5 to 2 inches thick)
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- 2 tablespoons of olive oil or vegetable oil
- 2 tablespoons of unsalted butter
- 2–3 cloves of garlic, smashed
- Fresh herbs (such as thyme or rosemary, optional)
Instructions
- Choose Your Steaks: Select thick cuts like ribeye or filet mignon for optimal flavor and marbling. Ensure they are at least 1.5 to 2 inches thick.
- Season Generously: Let the steaks sit at room temperature for 30-60 minutes. Season both sides generously with salt and freshly ground black pepper.
- Preheat Your Oven: Set your oven to 250°F (120°C) for the reverse sear method.
- Prepare a Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top for even cooking.
- Place the Steaks on the Rack: Lay the seasoned steaks on the wire rack.
- Cook Until Desired Temperature: Insert a meat thermometer into the thickest part of one steak. Aim for an internal temperature of about 10-15°F below your desired doneness (around 120°F for medium-rare). This usually takes about 30-45 minutes.
- Monitor the Temperature: Keep an eye on the thermometer and remove the steaks from the oven once they reach the desired temperature.
- Heat the Skillet: While the steaks rest, heat a cast-iron skillet or heavy-bottomed pan over high heat.
- Add Oil: Once hot, add the olive oil or vegetable oil and swirl to coat the pan.
- Sear the Steaks: Place the steaks in the skillet and sear for 1-2 minutes on each side until a brown crust forms.
- Add Butter and Aromatics: After flipping, add unsalted butter, smashed garlic, and fresh herbs (if using). Baste the steaks with the melted butter.
- Check for Doneness: Use a meat thermometer to check the internal temperature (about 130°F for medium-rare).
- Rest the Steaks: Remove the steaks from the skillet and tent loosely with aluminum foil. Let them rest for 5-10 minutes.
- Slice and Serve: Slice the steaks against the grain and serve with your favorite sides.
- Enjoy: Relish the perfectly cooked steak with a delicious crust and juicy interior.
Notes
- For best results, use a meat thermometer to ensure perfect doneness.
- Letting the steaks rest is crucial for juicy results.
- Feel free to experiment with different herbs for added flavor.