Reverse Seared Steak

Reverse seared steak is an easy method that guarantees perfect temperature every time.

4.89 from 9 votes

Print Pin

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: steak

Calories: 901kcal

1-2 pound large steak, such as ribeye, sirloin, London broil, or New York strip at least 1½'' thick
Salt and pepper
1 tablespoon neutral cooking oil fry frying
2 tablespoons butter
Optional aromatics, such as crushed garlic, rosemary, or thyme

Start with a large, thick steak. Pat the steak dry and season liberally all over with salt and pepper. Preheat oven to 250ºF.
Line the sheet pan with foil and place the wire frack on top. Place the steak on the wire rack and transfer to the oven for 45-60 minutes or until desired internal temperature is reached. If you don't have a thermometer in the steak constantly, check it regularly after the 30 minute mark.
Once the steak reaches desired internal temperature (between 125ºF and 135ºF for rare to medium rare), remove from the oven and transfer to a plate to rest for 10 minutes. You do not need to tent it with foil.

In a skillet, heat the neutral oil over high heat until almost smoking.
Add the steak and the butter and aromatics, if using. Baste the steak with the melted butter for 1-2 minutes until a crust forms on the steak. Flip and cook 1-2 minutes more. Remove from heat.
Slice the steak immediately and enjoy!

Nutrition facts are for one one-pound top sirloin steak.

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!