Have you ever tried to figure out how to cook an unusually large steak? Like a Filet Mignon that's over 2 inches thick? Or one of those huge Cowboy-Cut Ribeye Steaks or Tomahawk Steaks? These impressive cuts are expensive, and anything less than perfectly cooked is not an option. Broiling or pan searing steak techniques can also be used, but reverse seared steaks are fantastic and a great way to cook thicker cut steaks.
What is Reverse Searing? It's a great cooking technique that will deliver a juicy, tender interior and the intensely flavorful, rich, golden-brown, crisp exterior that every steak lover craves — even when dealing with a colossal cut. It begins with Cooking Steaks in the Oven at a low, steady temperature that ensures a beautifully cooked interior. Follow that with a quick sear in a hot skillet for a soul-satisfying exterior!
Follow the instructions below, and soon you'll know how to Reverse Sear a steak like a pro. We've also included a chart that will tell you the cooking temperatures and times required. Be sure to use a meat thermometer for the best results. And be prepared for some serious applause when you show off that fantastic steak!
If you know what specific cut of steak you are cooking, visit our How to Cook Steaks page and select the cut of steak for more specific instructions!
Introduction to Reverse Searing
Introduction to Reverse Searing
Thaw steaks before cooking
Preheat the oven to 275°F
Season your steak as desired
Place steaks in the oven on a wire rack over a baking sheet
Remove from the oven and allow steaks to rest for 5 minutes
Preheat a heavy skillet or Cast Iron Skillet
Sear steaks, checking the internal temperature
Serve immediately!
Reverse Seared Steak Cooking Times Chart
The Reverse Sear technique is one of our favorite ways to cook steak in the oven. For the perfect steak doneness, use a meat thermometer to determine the internal temperature of the steak and the Measuring Doneness Chart below. Additionally, you can find cut specific steak cooking recommendations for each cut on our How To Cook Steaks page.
out of oven
(approx.)
Measuring Doneness When Reverse Searing Steaks
When reverse searing steaks, be sure to remove the steaks from the oven a little earlier than normal baking so that the internal temperature reaches 10°F lower than the desired final temperature.
Recipes for Reverse Searing Steaks
Looking for a recipe, marinade, seasoning, or rub for Reverse Searing Steaks? Check out our most popular recipes below or click Steak Recipes.