How To Reverse Sear Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Steak – I reverse sear filet mignon most often, as it’s my favorite cut. Other good choices are top sirloin steak (only the thick kind), ribeye, porterhouse, New York strip, or t-bone. Reverse sear 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, so those are best cooked using other methods. Seasoning – I used and highly recommend my Montreal steak seasoning (with salt included), shown below. The flavor is amazing! 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 I add butter and whole peeled garlic cloves to the pan halfway through searing for loads of flavor. Avoid minced garlic, as it will burn!
Optional part: Place the steaks on top of an oven-safe wire rack fitted over a rimmed baking sheet, and refrigerate overnight, uncovered. (You can do this for up to 24 hours.) I highly recommend this step! It dries out the surface of the steak, giving you an even better sear later. When you’re ready to cook, set the pan out on the counter to bring the steak to room temperature. This will ensure the most even cooking. The steaks will not look very different from before after this step (just less bright red), but the magic happens in the next step! Right before flipping, add the 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. Follow my reverse sear steak temp and time chart as a guide. This is for 1.5 to 2 inch steaks: Note: 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!
Make Ahead:
I was really excited when I discovered this! You can slow roast the steaks 1-2 days before and keep them in an airtight container in the fridge. When ready to eat, let them come to room temp on the counter again and then sear. They are not as good as fresh, but close!
Best Way To Reheat:
If you need to reheat your steak after it’s already seared, I’ve found that a method works exceptionally well! I use it for all my steaks now when I need to:
Preheat the oven to a low temperature, 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, until warm. Alternatively, if you really want to keep that crust, wrap the steaks in foil and place directly on the oven grates to reheat. (I don’t recommend a baking dish, as it’s more prone to overcooking.)
Veggies – I like to serve my reverse sear filet mignon with steakhouse sides, such as creamed spinach, Instant Pot steamed broccoli (pictured above), roasted asparagus, or roasted brussels sprouts. You can also opt for sauteed zucchini or mixed roasted vegetables. Potatoes – For a hearty side, try my oven roasted potatoes, mashed sweet potatoes, or for a healthier option, mashed cauliflower. Toppings – Don’t forget the buttery garlic from the pan! You don’t really need anything else, but you can add sauteed mushrooms or even chimichurri sauce if you like. Surf And Turf – If you really want to get fancy, serve your reverse sear steak with one of my recipes for lobster tail, crab legs, or shrimp.
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- 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. I calculated the nutrition info using filet mignon, and did not include the garlic cloves, which are used for flavor and might not be eaten. You can eat them if you like, though!
