I’d heard of reverse searing steak before, but recently I finally decided to experiment with it, after a friend mentioned it recently at one of our “gymnastics and wine” nights (after our kids’ gymnastics class, they play and we drink wine… and it’s as awesome as it sounds!). After hours of research on how to reverse sear a steak in the oven, and of course a few tests with the best steak seasoning ever, I’ve perfected the technique. And I’m convinced that, when you have the time to do it, this reverse sear steak recipe is absolutely the best way to cook a perfect steak.

What Is Reverse Sear Steak?

Reverse sear steak is the opposite of how most steak recipes are cooked. Instead of searing the steak and finishing in the oven, you slowly cook the steak at low temperature in the oven, then sear it in a screaming-hot pan to finish it off (and form that irresistible browned crust). The end result is similar to sous vide cooking, but using the oven instead. The reverse sear method yields an incredible result, but there is one caveat: it requires advance planning. If you don’t have the luxury of time and just want dinner on the table fast, you may prefer my quicker recipes for sirloin steak, filet mignon, or flank steak instead.

Ingredients & Substitutions

This section explains how to choose the best ingredients for reverse sear steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Steak – I used filet mignon, as it’s my favorite cut, but other good choices are top sirloin (only the thick kind), ribeye, porterhouse, or t-bone. Reverse seared steak only works with thick-cut steaks – at least 1.5 to 2 inches thick! If your steaks are thinner, they will overcook when you sear them after the oven. The traditional steak in the oven method (which goes from stovetop to oven instead) works better for thin steaks.Seasoning – I used and highly recommend Montreal steak seasoning (with salt included), shown below. The flavor is unbeatable! But you can also simply use sea salt (or kosher salt) and black pepper.Avocado Oil – For searing. Any heat-safe oil will work.Butter & Garlic – These are optional, but adding butter and whole peeled garlic cloves to the pan halfway through searing adds loads of flavor. Avoid minced garlic, as it will burn.

How To Reverse Sear A Steak

This section shows how to reverse sear steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Dry Brine

Dry. Pat the steaks dry with paper towels.Season. Season generously with steak seasoning on all sides (top, bottom, and edges). Gently rub the seasoning into the steaks so that it sticks well. Roll the edges in any seasoning that falls off.Dry brine. I highly recommend this optional step! Place an oven-safe wire rack onto a baking sheet. Place steaks on top and refrigerate overnight, or up to 24 hours, to dry out the surface of the steak. (This will help get a great sear.) When you’re ready to cook the steak, set the pan out on the counter to bring it up to room temperature.

Slow Roast

Roast. Bake the steaks (on the rack with baking sheet) in a preheated 200 degree F oven. Check the reverse seared steak time chart below for times.Check internal temperature. Use an instant read or probe thermometer to check the internal temperature, until it reaches the desired internal temperature.

Sear

Heat oil. Heat oil in a large cast iron pan over medium-high heat, until it’s screaming hot and just barely starting to smoke.Sear steaks. Add the steaks to the skillet in a single layer and cook until browned. Right before flipping, add butter and whole, peeled cloves of garlic into the pan. Use a large spoon to baste the butter over the steak. Flip and cook until browned on the other side.

How Long To Reverse Sear Steak: Time Chart

The reverse seared steak time will vary based on size and thickness of your steak, as well as your oven, so use a probe thermometer and this reverse sear steak time chart as a guide. For 1.5 to 2 inch steaks: They will just be less bright red in color. The magic happens in the next step! Use the tongs to lift the steak, then hold each edge against the pan. Place back down and repeat with the other steaks. Work quickly, so that they don’t overcook! After the initial time in the oven, finish the steak by searing on a screaming hot pan very quickly (see instructions above.). The temperature will rise another 10-15 degrees while searing, bringing the steak to its final temperature. Be sure to remove it right away to avoid overcooking!

Variation: Reverse Sear Steak On The Grill

You can reverse sear a steak on the grill as well, instead of the oven. Here’s how: Reverse seared steaks on the grill won’t give them the same crust that a pan sear does, but they’ll still be perfectly cooked.

Storage Instructions

Store: It’s best to reverse sear steak right before serving, but you can (and should!) season and dry out a day in advance. If you have leftovers, though, you can store them in the fridge for up to 3-5 days.Freeze: Cooked steak tastes best fresh, but you can freeze it for 2-3 months if necessary. Wrap tightly in foil, place in a freezer bag, remove as much air as possible, and place in the freezer.Leftover ideas: If you want to repurpose your reverse sear steak, try it in sandwiches (I use my keto white bread but any kind will do!), salads, or tacos.

Reheating Instructions

Preheat the oven to a low temperature, such as 250 or 300 degrees F.Place the steaks in a baking dish and add a little broth to the bottom (this will create steam to keep moisture in). Seal the top with foil.Heat in the oven for about 10-15 minutes, or until warm.Alternatively, if maintaining the crust is important, wrap the steaks in foil and place directly on the oven grates to reheat. (Don’t place in a baking dish, as this is more prone to overcooking.)

What To Serve With Reverse Sear Steak

Now that you know how to reverse sear a steak, serve up this classic meal with classic sides. Here are a few of my favorite healthy side dishes to pair with it:

Toppings – Compound butter or sauteed mushrooms make the perfect toppings for steak!Potatoes – Try oven roasted potatoes, mashed sweet potatoes, or for healthier alternatives, mashed cauliflower or roasted rutabaga.Veggies – Reverse sear steaks go well with steakhouse sides, like creamed spinach, roasted asparagus or roasted brussels sprouts. You can also opt for sauteed zucchini or mixed roasted vegetables.

  • 110 degrees for Rare – about 35-45 minutes
  • 120 degrees for Medium Rare – about 45-55 minutes
  • 130 degrees for Medium – about 55-65 minutes
  • 140 degrees for Medium Well – about 65-75 minutes
  • 150 degrees for Well Done – about 75-85 minutes (Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.) If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.) While browning the second side, use tongs to hold the steaks’ sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak). Repeat the searing steps above with the remaining butter and garlic, if using. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Nutrition info was calculated using filet mignon and does not include the garlic cloves, which are used for flavor and might not be eaten. You can eat them if you like, though!