The Reverse Sear

November 12, 2020

What if we told you there was a way to flip the script on everything you have ever learned about cooking a steak that both minimizes risk of overcooking and maximizes flavor?

The conventional method of cooking a steak is to sear it on a grill, finish it in the oven, rest, and serve. This method, even for the most accomplished grill master, often results in a large ring of well-done meat around a pink interior.

However, if you reverse that process and slow it down just a notch, you gain better control of the internal temperature of the meat and vastly increase your chances of edge-to-edge medium-rare steak perfection.

Trust us, we have successfully employed this technique at many a dinner party and love basking in the oohs and ahhs as dinner is served.

The Reverse Sear

Season your steak 3-4 hours in advance to allow the salt to evenly penetrate the meat.
Pre-heat your oven to 275 degrees.
Place the steak on a sheet pan with a baking rack to elevate the steak and set it on the center rack in your oven.
Cooking times will vary depending on the size of the steak. We strongly recommend using a probe thermometer to check the internal temperature at regular intervals.
While your steak is cooking, bring your grill or cast iron pan to a medium high temperature.
When your steak has reached an internal temperature of 110 to 115 degrees (on its way to medium-rare), remove it from the oven and set it close by to rest for 5 minutes.
Using tongs on your hot surface, sear the steak 1 to 2 minutes per side to develop a beautiful caramelized exterior crust. As an option, use garlic butter and rosemary or thyme to add flavor to your steak. The internal temperature should read 125 degrees on your thermometer.
Remove the steaks from the heat surface, place them on a cutting board, and rest for 5 minutes. Slice against the grain, and serve.