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Reverse Seared Steak

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!


Thawed Steaks
1

Thaw steaks before cooking

Be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature.
Preheat oven.
2

Preheat the oven to 275°F

Seasoned steak
3

Season your steak as desired

Season your steak as desired; we recommend Kansas City Steak Original Steak Seasoning.
Steaks in the oven on a wire rack.
4

Place steaks in the oven on a wire rack over a baking sheet

Once the oven is heated, place the baking sheet on the center rack of the hot oven. Cook until the internal temperature reaches 10°F lower than the desired final temperature, according to the times listed in this cooking times chart. This usually takes around 30–60 minutes.
Rest steaks.
5

Remove from the oven and allow steaks to rest for 5 minutes

Remove and let steaks rest for 5 minutes, covering lightly with foil.
Preheat skillet
6

Preheat a heavy skillet or Cast Iron Skillet

Preheat a heavy skillet or Cast Iron Skillet for about 5 minutes over high heat. A hot skillet delivers the best sear.
Sear steaks.
7

Sear steaks, checking the internal temperature

Add butter or oil to the hot skillet and immediately add steaks to sear. This may produce smoke. Sear steaks for one minute on each side. The final temperature should match the temperature of your desired level of doneness, as listed in the Measuring Doneness Chart below. The sear will give your steaks the rich golden-brown color and enhanced flavor typically associated with grilled steaks.
Serving steaks.
8

Serve immediately!

Unlike other methods of cooking steak, the low heat of the oven used when Reverse Searing steak does not draw the juices of the meat to the surface, so additional resting time is not needed.


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.

 

Reverse Sear
Temp to take
out of oven
Time in Oven
(approx.)
Rare
1-inch
115°F
30 mins
1½ inches
115°F
30 mins
Medium-Rare
1-inch
125°F
40 mins
1½ inches
125°F
40 mins
Medium
1-inch
135°F
50 mins
1½ inches
135°F
50 mins
Medium-Well
1-inch
145°F
60 mins
1½ inches
145°F
60 mins

How to Cook Steaks by Cut




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