My favorite way to cook a steak has always been the reverse-sear method. Not only does it give your steak a tender interior with consistent doneness and the most beautiful brown crust, but reverse-searing also takes out the guesswork, making this recipe no-stress and foolproof! It’s perfect for an elevated, but approachable dinner you can confidently pull off at home.
Why You’ll Love Reverse-Seared Steaks
If you are craving steakhouse results at home without the stress, then look no further! Cooking your steaks low and slow first before searing them allows the surface to dry out slightly and brings the steak to a consistent temperature throughout. Then the final sear creates that steakhouse-worthy crust without overcooking the center. It’s my go-to approach for steaks that are around 1–1½ inches thick!
A Few Tips for Steakhouse Results
- Thicker steaks = better reverse sear candidates
- Use a meat thermometer — it’s my secret weapon!
- Don’t move the steak while searing (I know it’s tempting, but let the crust form!)
- Finish with flaky salt or a pat of compound butter, if you’re feeling fancy
- Always slice your steaks against the grain for the most tender bite
Tools that Make this Recipe Foolproof
OXO | Stainless and Nylon Tongs
Crate & Barrel Slate Blue Baking Sheet and Cooling Rack Set
MEATER Wireless Meat Thermometer
Lodge 15″ Cast Iron Skillet
If you make this recipe, snap a photo and tag @the__modern__eclectic on Instagram — I love seeing your creations. Don’t forget to leave a comment and let me know what you think!
–MJ
Reverse-Seared Steaks
Ingredients
- 2 ribeye steaks (1-1½ inches thick)
- kosher salt, to taste
- black pepper, to taste
- 1-2 Tbsp avocado oil
- 1 Tbsp butter (omit for Whole30)
- 2 cloves garlic
- fresh herbs, like rosemary or thyme (optional)
Instructions
- Remove steaks from the refrigerator and let sit at room temperature for ~30 minutes to 1 hour. (This helps ensure even cooking and a better sear!)
- Preheat oven to 250°F
- Pat steaks completely dry with paper towels. Season generously on all sides with salt and pepper.
- Insert your meat thermometer, if using.
- Place steaks on a wire rack set over a baking sheet. Roast for 30–45 minutes, until internal temperature reaches: 115°F for medium-rare or 120°F for medium.
- Remove steaks from oven and let rest while you heat a cast-iron skillet over high heat until very hot.
- Add your oil and once hot, place steaks in the pan. Sear each side for ~60-90 seconds, until a deep brown crust forms.
- Add your butter (omit for Whole30), garlic, and herbs. Tilt the pan and baste your steaks generously for ~30 seconds to 1 minute.
- Transfer your steaks to a plate and let rest for 5-10 minutes.
- Final internal temperatures should be: 130–135°F for medium-rare and 135–140°F for medium.
- Finish with flaky sea salt or compound butter, if desired. Serve immediately and enjoy!
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