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Reverse-Searing Is the Secret to Restaurant-Quality Steak at Home: Easy Oven Recipe

Learn the best cut to use and how to check for doneness

I love grilling, but perfect steaks? That’s a whole different ball game. But then I learned the ultimate hack for a restaurant-quality bite: reverse-searing. This technique will change your cooking game forever once you bite into perfectly tender meat and browned crust. Plus, it doesn’t require the grill and takes just 40 minutes to make. I also included a step-by-step guide, from getting the right internal temp to searing techniques. Here’s how to master reverse-seared steak.

What is reverse-seared steak?

Reverse-seared steak is a cooking technique that flips the traditional method of searing first and then finishing in the oven. Instead, the steak is first cooked slowly and evenly at a low temperature in an oven until it reaches the desired internal donenes. It is then seared in a hot pan or on a grill to create a caramelized crust. This method ensures a consistent temperature, resulting in a tender and juicy interior with a crispy exterior. Check out the video below:


How to cook a Steak perfectly every time| Reverse Sear with Garlic Butter #steak #steaktiktok #castiron #steakrecipe

♬ original sound – Eating with Edward

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Tips for the perfect reverse-seared steak

Here are some essential tips to help you master this method:

1. Choose the right cut

Opt for a thick-cut steak, ideally at least 1.5 inches, such as ribeye, filet mignon or New York strip. Thicker cuts ensure more even cooking and better results.

2. Monitor the temperature

Check the steaks’ temperature at 15 minutes, testing about every 5 minutes until you reach the desired temperature. Remember to quickly open and close the oven door and use a meat thermometer for precise results. Follow these temperatures for your desired doneness:

  • Oven internal temp: 85-90°F for rare, 90-95°F for medium-rare, 100-105°F for medium, 110-115°F for medium-well and 120-125ºF for well done
  • Final temp: 115-120°F for rare, 120-125°F for medium-rare, 130-135°F for medium, 145-150°F for medium-well and 155°F for well done.

3. Perfect the sear

Sear your steak with a high smoke point oil, like vegetable or avocado oil. Clarified butter also works well.

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Easy reverse-seared steak recipe

I loved how easy to follow this recipe was from Jessica Gavin. It takes just 10 minutes to prep.


  • 2 steaks, 1½ to 2″ thick
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 Tbs. vegetable oil
  • 1 Tbs. unsalted butter, optional


  • Total Time: 40 minutes
  • Yield: 2 servings
  1. Set the oven rack in the center position. Heat to 275°F. Line a rimmed baking sheet, then place a wire rack on top.
  2. Dry the steaks with a paper towel and transfer to the wire rack. Then, generously season both sides with salt and black pepper.
  3. Transfer the steaks to the oven and cook until desired internal temp. Check often after the first 15 minutes. Remove from the oven and set aside.
  4. Heat a large cast-iron skillet or stainless-steel pan over high heat. Then, add the oil. Once hot and just beginning to smoke, add the steaks to the pan. Sear the first side until a deep brown crust is formed, about 1-2 minutes. Flip and sear the other side for about 1-2 minutes. Use tongs to turn the steaks on their sides to cook and render the remaining fat, about 30-60 seconds per side.
  5. Once cooked, reduce the heat to medium-low and add the butter to the pan. Once melted, use a spoon to baste the steaks for 1 minute. Then, transfer the steaks to a plate or cutting board. Rest at room temperature for 5-10 minutes before serving (Learn how to reheat leftovers!).

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