Perfect Reverse Seared Steak

Why is it that I can never cook my steak like they do at a steakhouse? Why do my steaks always end up dry and chevy? What in the world am I missing?!

I used to ask myself these questions EVERY time I made steak. Don’t get me wrong, the steak I made at home was always edible and sometimes even pretty decent, but it never had that x factor. It was never like what I would order when I went to a steakhouse. That all changed when I discovered the best way to cook steak: the reverse sear.

What is the reverse sear method?

Typically, if you were going to make a steak you would sear it on a hot cast iron skillet and then pop it in the oven for 30+ minutes and let it slowly cook. This method works, but in my opinion it is not the best way to prepare a steak. Instead, as the title of this post suggests, we are going to do the reverse. This method is called the reverse sear.

I have found that this method locks in all the juice and flavor of the steak while also creating that thick, flavorful “crust” we all love. When you sear the steak after it has baked in the oven, the flavor really gets locked in and you’re left with a much juicer and tender steak!

Cooking your steak in the oven

The first step to reverse searing a steak is to bake it in the oven. The amount of time you’ll leave your steak in the oven depends on the thickness and amount of steak you’re cooking. For example, if you’re preparing about 1 pound of steak that is an inch or so thick, you’ll probably want to bake it for about 45 minutes at 280 degrees. However, if you like your steak a little more done, you may want to leave it in for about an hour.

Whatever you do, make sure that your steak has an internal temperature of at least 145 degrees before you remove it from the oven.

Some people are super picky about how they prepare their steaks. Some insist that the only seasonings you should ever use are salt and pepper. Others are at the opposite end of the spectrum and insist that you should use almost every seasoning in your cabinet! I would like to think that I am somewhere in the middle. I like to use salt, pepper, garlic powder, onion powder, and butter.

Sometimes I’ll even add some chopped garlic and onion to the dish before I throw it in the oven. Of course, you can season yours however you would like; there are no rules! The only thing I strongly suggest you use is butter. If you’ve never cooked your steak in butter, you’ve never had steak. It makes SUCH a difference!

When it comes to baking your steak in the oven, you have two options. Some like to place their steak on a baking rack while others prefer to place theirs directly into a baking dish. Since we are going to sear our steak later anyway, I prefer to place it in a baking dish. Placing it in a dish means it will cook in its own fat, the melted butter, and whatever seasoning you top it with. This results in a much juicer steak.

Searing your steak

This might be the most important step of all. The good news is that it also might be the easiest step! Once your steak has been cooked in the oven, place it into a hot cast iron skillet. (Note: If you don’t have a cast iron skillet, don’t fret. A regular skillet will still do the trick.) Let it sear for about 90 seconds on each side or until you notice a crust starting to form. Then, if you would like, top your steak with a little bit of butter and enjoy!

Click HERE To Pin Reverse Seared Steak

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave