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How to Reverse Sear steak_MidPage – 3

Reverse Seared Steak

Reverse seared steak is an easy method that guarantees perfect temperature every time.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 steak
Calories: 901kcal


  • Wire rack
  • Sheet pan
  • Aluminum foil
  • Skillet


  • 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


Bake the Steak:

  • 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.

Sear the Steak:

  • 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!
    How to Reverse Sear steak_MidPage – 2


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


Calories: 901kcal | Carbohydrates: 1g | Protein: 101g | Fat: 53g | Sodium: 454mg | Sugar: 1g
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