How to Reverse Sear a Steak | Serious Eats (Inspired by Serious Eats)

Serious Eats walks through the reverse sear method, a nearly foolproof way to cook thick steaks with almost no overcooked gray band, finishing in a screaming-hot pan for a perfect crust.

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What you’ll need

• 1-2 thick-cut steaks (ribeye, strip, porterhouse, tomahawk, T-bone, tri-tip, or filet mignon)
• Kosher salt, to taste
• Black pepper, to taste
• 1 tablespoon neutral oil (for searing)
• 1-2 tablespoons butter (optional)
• 1 sprig fresh thyme (optional)
• 1-2 cloves garlic, smashed (optional)

How to make it

1. Season the steak generously with salt and pepper, then set it on a wire rack over a baking sheet.
2. Place the steak in a low oven (around 200-275F) and insert a probe thermometer into the thickest part, avoiding any bone.
3. Cook slowly until the internal temperature reads about 10 degrees below your final target – roughly 105F for rare or 115F for medium-rare – since the steak will continue to climb after searing.
4. While the steak finishes in the oven, heat a cast iron skillet over high heat until a tablespoon of oil in it is smoking hot.
5. Sear the steak hard and fast, about 45 seconds to a minute per side, pressing it flat against the pan for even contact and browning.
6. If desired, add butter, smashed garlic, and a thyme sprig to the pan during the last moments of searing and baste briefly for extra flavor.
7. Because the steak came up to temperature slowly, it doesn't need a long rest – you can slice into it almost immediately after searing.
8. Slice and serve, checking that the exterior has a deep brown crust while the interior stays evenly pink edge to edge.

Frequently asked questions

What internal temp should I pull the steak from the oven?

Pull about 10F below your final target: roughly 105F for rare, 115F for medium-rare, or 125F for medium, since the sear will push it up further.

Do I need to rest a reverse-seared steak?

Not really – because it came up to temperature slowly in a low oven, the juices are already well distributed, so you can slice right after searing.

Can I do this entirely on the grill?

Yes, use a two-zone fire: start the steak on the cool side until near your target temp, then move it to the hot side to sear.

Why avoid touching the bone with the probe on bone-in steaks?

Bone conducts heat differently than muscle, so a probe touching it will give an inaccurate, misleadingly high reading.

How much ribeye steak do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.