Reverse Sear Steak Reliably Juicy

It takes longer than simply searing the steak, but the tasty, reliably juicy results are well worth it! I LOVE steaks. 🥩 I just wish they weren’t so expensive! One of my favorite cuts is the New York strip and I like to cook it in a hot cast-iron skillet until a wonderfully brown crust is formed on the outside but the middle is medium-rare or even rare. Whenever I have extra time I choose the reverse-sear technique. Yes, it requires more time commitment than my usual method. But I love the reliably juicy steaks it produces, and to me, it’s well worth the extra time.

Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Thick steaks: This technique does not work with thin steaks - those can simply be quickly fried. So you’ll want your steak to be at least 1-inch thick and preferably 1.5 inches. Kosher salt and black pepper: These are the only seasonings that a good steak needs. And although sea salt is all the rage, I prefer cooking and salting my food with kosher salt. Butter: For topping the cooked steak. This is optional, but really good and highly recommended. Steakhouses always finish their steaks with a pat of butter, and for good reason!

Instructions

The detailed instructions for reverse-searing a steak are listed in the recipe card below. Here’s an overview of the steps: You start by preheating your oven. You want it to be at a low temperature to ensure even cooking, so set it to 275 degrees F. Now, season your steak on both sides with kosher salt and black pepper. You don’t need to take the steak out of the fridge in advance. Line a rimmed baking sheet with foil for easy cleanup. Fit the baking sheet with a metal rack and grease the rack. Place the steak on the rack. Insert the probe of a meat thermometer into the steak. That’s the only way to know for sure when the steak is ready for searing. Bake the steak in the oven until it reaches an internal temperature of 110 degrees F. For me, with a fridge temperature, 1 ½-inch thick steak, this usually takes about 20-25 minutes. Remove the steak from the oven. Transfer it to a plate, loosely cover it with foil, and allow it to rest for 10 minutes. While the steak is resting, heat a cast-iron skillet over high heat until smoking hot, 5-7 minutes. Gently pat the steak dry with paper towels, then place it in the hot skillet. Sear the steak for 1 minute on each side and a few seconds on the edges. That’s it! Your perfectly cooked steak is ready.

Expert tip

When it comes to searing, the best tool is a well-seasoned cast-iron skillet. It’s superb in terms of heat retention and distribution and cooks steaks perfectly. It’s the only type of skillet I use when cooking steaks.

Frequently asked questions

Variations

I like New York strip steaks so that’s what I normally use. But you can use this cooking method with any type of steak, including ribeye and filet mignon.

Serving suggestions

You can serve these steaks with any side dish that you would normally serve with meat, such as mashed cauliflower, arugula salad, steamed broccoli, or jicama fries. And if you happen to have some sauteed onions (or if you have the patience for making them), they make a great topping for steaks.

Storing leftovers

Keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them VERY gently so as not to dry them out, in the microwave, covered, on 50% power. Or slice them and use them cold in a steak salad or in a lettuce sandwich. That’s actually my favorite way to use them.

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