Reverse Sear Steak Recipe: How to Reverse Sear a Steak In 4 Easy Steps Beef Dinner Grilling Gluten-free Cooking Tips High Protein Recipes Entertaining

In Texas, we know how to cook steaks in all sorts of ways. One popular way right now is called reverse searing. When you reverse sear a steak, you are cooking at a low heat first, followed by high heat to lock in all the flavor and juices. Done right, the result is steak perfection.

To reverse sear a steak you will need steak of choice, seasoning or spice blend of choice, a skillet, a meat thermometer and a broiler pan. You could throw some herbs and garlic in at the last minute and a pat of butter if you'd like, but it's not necessary. Be sure to check the temperature chart before starting the recipe so you achieve the perfect steak for you.

Steak Temperature Guide

Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F

Steak is a delicious, filling, comforting high-protein dinner any night of the week. Steaks are always welcome to be grilled at cookouts, too!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 to 20 minutes (varies)
Total Time: 15 to 25 minutes
Servings: 1

Ingredients

• ribeye, T-bone, tenderloin or New York strip steak
• steak seasoning or salt and pepper

Equipment

• skillet (preferably a cast iron skillet)
• meat thermometer
• broiler pan

Here's how to reverse sear a steak:

1. Preheat the oven to 275 degrees F. Season the steak with steak seasoning or just salt and pepper. (For a gluten-free steak, make sure your steak seasoning is gluten-free.)
2. Put the steak on a broiler pan. Put it into the preheated oven until the internal temperature reaches 125 degrees F. Check the temperature by sticking a meat thermometer into the side of the steak. 
3. Remove the steak from the oven and let it rest for 10 minutes.
4. Heat the skillet over high heat. Add the steak and sear 1 minute on each side. The temperature now should be around 140 degrees F for medium rare. If you like your steak less rare, lower the heat and continue to cook until desired doneness. Let the steak rest, then serve. Store any leftover steak in an airtight container and use for eggs, sandwiches or any recipe calling for cooked beef. 

Nutritional information is based on a trimmed 6-ounce ribeye steak. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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