Reverse Sear Steak
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
2 Steaks
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Calories
621 kcal
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Course
Main Course
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Cuisine
American
Reverse Sear Steak
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Everyone's favorite method for cooking the perfect steak! Following this basic recipe, you'll end up with the best steak each and every time!
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Ingredients
- 2 ribeye steaks 2 inches thick and about 1 pound each*
- sea salt
- black pepper
- garlic powder
- 1 Tbsp avocado oil
- 2 Tbsp unsalted butter
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Instructions
- Remove the steaks from their packaging and place them on a large plate or cutting board. Use a paper towel to pat any excess moisture off both sides of each steak.
- Sprinkle both sides of the steaks liberally with kosher salt, garlic powder, and black pepper.
- Place the steaks on a wire rack that’s set on top of a rimmed baking sheet. Preheat the oven to 250 degrees Fahrenheit.
- Bake steaks on the center rack of the preheated oven until the internal temperature of the steaks reads 105 to 110 degrees Fahrenheit for rare to medium-rare steak, 115 degrees for medium-rare steak, 125 degrees for medium steak, or 135 degrees F for medium-well steak. This requires about 20 minutes for rare steak and up to 40 minutes for medium-well steak. The exact cooking time will vary depending on the weight and thickness of the steak as well as the temperature of the steak going into the oven.
- Five minutes before the steaks come out of the oven, add 1 tablespoon of avocado oil (or high-temperature cooking oil of choice) oil to a cast iron skillet over high heat. Allow the skillet to heat up for a few minutes, until the oil is sizzling hot. You’ll know the skillet is hot enough if you flick a little water on it and the water immediately sizzles off or if the oil just barely begins to smoke.
- Carefully place the steaks on the hot surface of the skillet and immediately add the butter too. Sear each side for about 45 seconds to 60 seconds, until each side is deeply browned with a nice crust. While the steaks are searing, use a spoon to ladle the butter over the meat.
- Use tongs sear the sides of the steaks too (this is particularly delicious if the steaks have a fat cap). Continue searing the steak until it reaches your preferred level of char on the outside, while keeping the internal temperature in mind. Be sure to check the internal temperature of the steak using a digital thermometer after searing the steaks in the skillet for 2 minutes to ensure you don't overcook the steaks.
- Serve immediately with your choice of side dishes, and enjoy! While you can allow the meat to rest for a few minutes, there is no need to do so with reverse sear steaks.
Notes
- *You can use any kind of steak you'd like here. Just keep in mind that thicker steaks make achieving both a good sear on the outside with a perfect doneness on the inside easier. For the best results, I recommend ribeye steaks, filet mignon, or New York Strip Steak.
- Final Cooking Temperature for Steak:
- Rare: 115 to 120 degrees Fahrenheit
- Medium Rare: 125 to 130 degrees Fahrenheit
- Medium: 135 to 140 degrees Fahrenheit
- Medium Well: 145 to 150 degrees Fahrenheit
- Well Done: 150 to 155 degrees Fahrenheit
- Rare: 115 to 120 degrees Fahrenheit
- Medium Rare: 125 to 130 degrees Fahrenheit
- Medium: 135 to 140 degrees Fahrenheit
- Medium Well: 145 to 150 degrees Fahrenheit
- Well Done: 150 to 155 degrees Fahrenheit
Nutrition Information
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Serving
8ounces
Calories
621kcal
(31%)
Protein
40g
(80%)
Fat
50g
(77%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
22g
Cholesterol
154mg
(51%)
Sodium
211mg
(9%)
Nutrition Facts
Serving: 2Steaks
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 621kcal | 31% |
| Protein | 40g | 80% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 154mg | 51% |
| Sodium | 211mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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