Perfect Reverse Seared Steak (Oven Temperature and Time)

Introduction

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 chewy? 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.

Doing it in that order splits the job in two. The low oven brings the steak up to temperature gently, and the skillet is there at the end for one thing only — the crust. Searing does not seal anything in; what it does is brown the outside, which is where that flavor comes from.

Cooking your steak in the oven

The first step to reverse searing a steak is to bake it in the oven: 45 minutes at 280 degrees, written around an 8 oz steak. Treat that as a starting point rather than a schedule — how long yours takes depends on how thick it is and how much of it there is. For a steak you want more done, give it closer to an hour.

Take it out of the oven at an internal temperature of at least 145°F.

That reading is where the steak leaves the oven, though — the skillet then adds 90 seconds a side of its own heat on top of it. So 145°F is the floor here, not the finish: the sear only takes the steak further along, and there is no walking it back afterwards. Then give it at least three minutes before you cut it: that rest is part of cooking it safely, not a serving flourish.

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 — that part is open. 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.

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!

Want the same method with a cheaper cut? Try our Reverse Sear Chuck Roast. It’s cooked low and slow, finished in a hot skillet, and sliced thin for a steak-style dinner.

For a side, try our jicama fries. They’re boiled first, then roasted until the edges brown, though they stay firmer than potato fries.