Description
This reverse sear steak recipe delivers a juicy, tender interior with a perfectly crusted exterior by slow-cooking the steak in the oven and finishing with a high-heat sear.
Ingredients
Scale
- 1 thick-cut ribeye, strip, or filet mignon steak (1.5 to 2 inches thick; about 12–16 oz / 340–450 g)
- Kosher salt or sea salt, for seasoning
- Freshly ground black pepper
- 1 tablespoon neutral oil (canola, grapeseed, or avocado oil)
- Optional: 1-2 tablespoons unsalted butter (for basting during sear)
- Optional: A sprig of thyme or rosemary (for aroma during sear)
Instructions
- Bring the steak to room temperature by letting it sit uncovered on the counter for 30-45 minutes.
- Preheat your oven to 250°F (120°C).
- Pat the steak dry with paper towels. Season generously with kosher salt on all sides and edges. Add freshly ground black pepper if desired.
- Place a wire rack on a rimmed baking sheet and lay the steak on the rack to allow air circulation.
- Cook the steak in the oven for 20-40 minutes until it reaches an internal temperature 10-15°F (5-8°C) below your target final temperature (115-120°F for medium-rare).
- Remove the steak from the oven and let it rest for 5-10 minutes.
- Heat a cast iron skillet over high heat and add 1 tablespoon of neutral oil. Heat until just beginning to smoke.
- Sear the steak for 1-2 minutes per side until a deep golden-brown crust forms. During the last 30 seconds, add butter and fresh herbs to baste the steak.
- Check the final internal temperature with a thermometer: 130°F for medium-rare, 140°F for medium. Remove earlier if preferred rarer.
- Transfer the steak to a plate and let it rest for 5 minutes before slicing against the grain and serving.
Notes
Use a meat thermometer for best results to avoid overcooking. Let steak come to room temperature before cooking. Pat dry to ensure a good crust. Use high smoke point oil for searing. Rest steak before and after cooking to keep juices locked in. Optional butter and herbs add richness and aroma during sear. For dairy-free, substitute butter with ghee or coconut oil.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 oz (170 g) cooked
- Calories: 475
- Fat: 37.5
- Saturated Fat: 15
- Protein: 42.5
Keywords: reverse sear steak, steak recipe, juicy steak, tender steak, cast iron steak, ribeye steak, medium rare steak, steak crust