Reverse searing makes steak tender inside and crusty outside. Follow this guide for perfect results, from preparation to final sear.
Key Takeaways:
Ever wonder how restaurants get their steaks so juicy inside and perfectly browned on the outside? The secret isn’t just in the seasoning — it’s in the way they cook it. Reverse searing is a method that is easy to do, works for many cuts of steak, and gives you mouthwatering results every time.
In this guide, you’ll learn exactly what reverse searing is, why it works so well, and how to master it step-by-step for steakhouse-worthy results at home.
Reverse searing is a two-step cooking method where you heat the steak slowly at a low temperature, then give it a quick, high-heat finish. The slow start helps the steak reach the perfect doneness from edge to center, while the final sear creates a delicious crust.
Related: How to Sear a Steak
Starting low and slow gives you precise control over the steak’s doneness, which reduces the risk of overcooking and producing a tender, consistent texture. The final blast of heat not only adds a flavorful crust, but also develops deep, savory notes that make the steak taste like it came from a top-tier steakhouse.
Related: How to Cook Steak
Before you start cooking, it helps to have the right tools on hand so the process goes smoothly and your steak turns out just right. Here are the essentials:
For reverse searing, the best results come from thick-cut steaks — ideally at least 1.5 to 2 inches thick. Cuts like ribeye, strip steak, porterhouse, or filet mignon work beautifully because they have enough thickness to benefit from the slow cooking stage without drying out.
Thickness matters because reverse searing relies on gently bringing the center of the steak up to temperature before searing the outside. If the steak is too thin, it can cook through too quickly during the final sear, leaving you with less control over doneness and risking an overcooked result.
A thicker steak, on the other hand, gives you a larger “window” to achieve that perfect balance between a tender, evenly cooked interior and a flavorful crust.
Let’s break down the process into easy steps so you can master reverse searing from start to finish.
Start by patting the steak dry with paper towels—this helps the surface brown better later. Season generously with salt and pepper, or your favorite steak seasoning, on all sides.
For the best flavor, you can season it 30–60 minutes ahead and let it sit uncovered in the refrigerator. This allows the seasoning to penetrate and dries the surface for a better sear.
If you took the steak out of the fridge right before cooking, let it sit at room temperature for about 20–30 minutes so it cooks more evenly.
Place the seasoned steak on a wire rack set over a baking sheet. This setup allows heat to circulate around the meat so it cooks evenly.
Preheat your oven to a low temperature — around 225°F (107°C) is ideal — and slide the steak in. Cooking it slowly at this gentle heat lets the inside warm up gradually, giving you more control over the final doneness.
Keep an eye on the internal temperature with a meat thermometer and remove the steak when it’s about 10–15°F (6–8°C) below your target doneness, since it will finish cooking during the sear.
Give the steak a short rest after it comes out of the oven — just a few minutes is enough to help the juices settle so they stay inside the meat.
While it rests, heat a heavy skillet, such as cast iron, over high heat. Add a small amount of a high-smoke-point oil — like algae cooking oil, which can handle up to 535°F (279°C) without burning and is perfect for achieving a rich, even crust on steak.
Wait until the oil is shimmering and just starting to smoke, then carefully place the steak in the pan. Sear for 1–2 minutes per side, or until a deep brown crust forms.
For extra flavor, you can toss in butter, garlic, and fresh herbs like thyme or rosemary during the last minute, spooning the melted mixture over the steak as it sears.
After searing, transfer the steak to a cutting board and let it rest for about 5–10 minutes. This pause allows the juices, which have been driven toward the center during cooking, to redistribute evenly throughout the meat— keeping every bite tender and moist.
Slice against the grain for the best texture, then serve right away while it’s still warm and flavorful.
To get your steak just the way you like it, it’s important to know the right internal temperatures for each level of doneness. Use a meat thermometer for accuracy and check the steak during the slow-cooking stage so you can hit your target perfectly.
A few simple habits can make all the difference between a good steak and a great one. Keep these tips in mind for the best results every time you reverse sear:
Reverse searing is one of the easiest ways to cook steak like a pro right at home. By starting with gentle heat and finishing with a high-heat sear, you get a steak that’s evenly cooked, tender, and bursting with flavor.
For the best sear, use a high-smoke-point oil like algae cooking oil from Algae Cooking Club — it can handle up to 535°F (279°C) without burning and has a clean, neutral flavor that lets the steak shine. Once you try it, you may never go back to your old steak-cooking method.
It usually takes 45–60 minutes for a thick-cut steak. The slow-cooking stage in the oven takes the most time, while the final sear only takes a couple of minutes per side.
Yes. You can use a grill set to low heat or even a smoker for the first stage, then finish over direct high heat. The key is controlling the initial temperature so the steak cooks evenly.
It’s not ideal for steaks under 1 inch thick, as they can overcook quickly during the sear. For thin cuts, it’s better to sear first and finish in the oven or pan at a lower heat.
Kasra Saidi is the CEO and co-founder of Algae Cooking Club. He believes that cooking should be a creative and joyful experience for everyone. Realizing that many traditional cooking oils are unhealthy or unsustainable, Kas set out to offer a better alternative. His mission is to change the way people cook—one bottle of chef-grade algae oil at a time.
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