Reverse-Seared Steak

Reverse searing gives you a steak that’s evenly cooked from edge to edge with a crisp, browned crust. In this guide, I’ll show you how to reverse sear a steak by cooking it slowly in the oven, then finishing it in a hot pan.

I’ll also show you how to boost the steak’s flavor with dry brining and aromatics.

Ingredients You’ll Need

For the steak:

• Steak: Choose a naturally tender, flavorful cut, such as ribeye, strip steak, or filet mignon, that’s at least 1 1/2 inches (3.8 cm) thick, ideally about 2 inches (5 cm). Technically, you can go with a thinner steak, but it doesn’t really make sense, since it’s easier to cook a steak that thin entirely in a pan and get even better results. On the other hand, steaks thicker than 2 1/2 inches (6.4 cm) take much longer to cook, using the reverse-sear method, so for cuts that thick, I prefer the forward-sear method.
• Oil: Use an oil with a high smoke point. One of my favorite oils is refined avocado oil. Refined safflower oil, refined canola oil, refined olive oil, refined peanut oil, and clarified butter (ghee) also work well. Don’t use regular butter because it burns quickly over high heat.
• Salt: I prefer kosher salt because its larger crystals are easier to sprinkle evenly over the steak. Use salt equal to about 1% of the steak’s weight. For a 16 oz (454 g) steak, that’s 0.16 oz (4.5 g), or roughly 1 1/2 teaspoons Diamond Crystal kosher salt, 1 teaspoon Morton kosher salt, or 3/4 teaspoon table salt. Weigh the salt the first few times, then season by eye once you get a feel for the right amount.
• Black pepper (optional): For a more pronounced pepper flavor, season the steak with a generous pinch of finely ground black pepper. I usually skip it when using garlic-herb compound butter or other aromatics, as they already provide plenty of flavor.

For the garlic-herb compound butter:

Compound butter combines softened butter with garlic, fresh herbs, and seasonings. I spoon it over the cooked steak just before serving. As it melts, it coats the meat, adding richness and the savory flavor of garlic and fresh herbs to every slice.

• Butter: Use 1/2 stick (56 g) of high-quality unsalted butter with at least 80% fat. Use real unsalted butter here, not margarine.
• Garlic: 2 fresh garlic cloves, finely minced or pressed.
• Parsley: 1/2 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley.
• Rosemary: 1/2 tablespoon finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary. Chop fresh rosemary very finely so it blends smoothly into the butter without leaving tough, woody pieces.
• Salt and black pepper: Start with a generous pinch (about 1/8 teaspoon) of each, then taste and adjust as needed.

Looking for a different flavor? Check out my other compound butter recipes for steak.

Tools You’ll Need

• Pan: A cast-iron skillet is the best choice for the final sear. It retains heat exceptionally well, making it easy to build a deep, crispy crust during the final sear. A heavy stainless-steel or carbon-steel skillet will also work if that’s what you have. The most important thing is to use a pan that can handle very high heat. Don’t use a nonstick pan, as it isn’t designed for cooking at such high temperatures.
• Wire rack and baking sheet: For the best results, this setup is a must. During dry brining, the wire rack allows air to move around the steak, helping the surface dry evenly, while the baking sheet catches any liquid and keeps the fridge clean. In the oven, the rack keeps the steak raised so hot air can move around it, helping it dry further and, most importantly, cook evenly. The baking sheet again catches any drips and helps keep the oven clean.
• Meat thermometer: An oven-safe leave-in probe thermometer is ideal for this recipe because it lets you monitor the steak’s internal temperature without opening the oven. You can set an alarm for the target pull temperature, and it will alert you when the steak is ready. An instant-read thermometer works too, but you’ll need to open the oven for each reading, which may slightly extend the cooking time.
• Tongs: Use sturdy, long-handled tongs to flip and move the steak safely during the final sear. They provide good control while keeping your hands farther away from the hot skillet and splattering oil.

How to Reverse Sear a Steak

Prepare the steak.

Pat the steak dry with paper towels, then season all sides, including the edges, using salt equal to about 1% of the steak’s weight.

For a 16 oz (454 g) steak, that’s 0.16 oz (4.5 g), or roughly:

• 1 1/2 teaspoons Diamond Crystal kosher salt,
• 1 teaspoon Morton kosher salt,
• or 3/4 teaspoon table salt.

These amounts are approximate. I recommend weighing the salt the first few times, then seasoning by eye once you get a feel for the right amount.

Dry-brine the steak (optional).

Place the steak on a wire rack set over a baking sheet and refrigerate it uncovered for at least 1 hour, or ideally 4-6 hours for better flavor and a better crust.

If you’re short on time, you can salt the steak and move straight to cooking. Since it will spend quite a while in the oven, the salt will still have some time to work, though not as effectively as with proper dry brining.

Make the Compound Butter.

I recommend using compound butter instead of traditional butter basting. It lets you focus on getting the steak just right during the final sear, without having to manage hot butter in the pan.

Cut the butter into small cubes, place them in a bowl, and let them soften at room temperature until easy to mix but not melted. To speed things up, use a microwave-safe bowl and microwave the butter in 5-second intervals, checking after each one.

Add the garlic, parsley, rosemary, salt, and pepper. Mix everything with a fork until evenly combined, then taste and adjust the seasoning.

Cover and refrigerate until ready to use.

Start Cooking the Steak in the Oven

When you’re ready to cook the steak, set the oven to 225°F (110°C).

Optional: Season each side of the steak with a generous pinch of finely ground black pepper for a more pronounced pepper flavor.

With the steak still on the wire rack, place the baking sheet on the center rack of the oven.

Bake until a meat thermometer inserted into the thickest part of the steak registers the pull temperature shown in the chart below, 20°F (11°C) below your target final temperature.

Reverse Sear Steak Temperature Chart

Desired doneness	Oven Pull Temperature	Final Target Temperature
Rare	105°F (41°C)	125°F (52°C)
Medium-Rare	115°F (46°C)	135°F (57°C)
Medium	125°F (52°C)	145°F (63°C)
Medium-Well	135°F (57°C)	155°F (68°C)
Well-Done	145°F (63°C)	165°F (74°C)

For a 1 1/2-inch (3.8 cm) strip steak, mine takes about 30-40 minutes to reach a pull temperature of 125°F (52°C) for medium doneness.

Cooking time varies depending on the steak’s thickness, your target doneness, and how accurately your oven maintains 225°F (110°C). Use a leave-in probe thermometer with an alarm rather than relying on time alone.

Once the steak reaches that temperature, remove it from the oven and let it rest on the wire rack for a few minutes while you heat the pan for the final sear.

Don’t worry if the steak doesn’t look great yet. The final sear will build the crust and bring it to its final temperature.

Sear the Steak

Take the compound butter out of the refrigerator so it can soften slightly.

Tip: Turn on the exhaust fan and open a window before searing.

Heat a cast-iron, carbon-steel, or heavy-bottomed stainless-steel pan over medium-high heat for 3-4 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute. The oil should begin to smoke.

Place the steak in the pan and sear it on both sides for 2 minutes total (1 minute per side), flipping every 30 seconds. Each time you flip, press the steak gently against the pan to maximize contact and build a better crust.

Optional: If the steak has a fat cap (like a strip steak or picanha), sear it fat cap-side down for 60-90 seconds to render the fat. If it doesn’t, quickly sear the remaining edges for 15 to 30 seconds.

Once seared, remove the steak from the pan and immediately top it with a spoonful of compound butter. Let the steak rest for 5 minutes before serving.

Serve the Reverse-Seared Steak

After the steak has rested for 5 minutes, slice it thinly and serve with your favorite sides.

Tip: Refrigerate any leftover compound butter for up to 3 days. Use it on bread, vegetables, or other meats.

What to Serve with Reverse-Seared Steak

One of the biggest advantages of the reverse-sear method is that the steak spends 20-40 minutes in the oven (depending on its thickness and your preferred level of doneness), giving you plenty of time to prepare a great side dish without rushing.

Here are a few of my favorite side dishes to serve with reverse-seared steak:

• Crispy roasted potatoes
• Creamy mashed potatoes
• Garlic butter mushrooms
• Roasted asparagus
• Creamed spinach
• Green beans with almonds
• Roasted broccolini
• Arugula salad with Parmesan
• Grilled corn
• Mac and cheese

Tips for the Best Reverse-Seared Steak

Use Reverse Searing for Thick Cuts

Reverse searing is one of the best techniques for cooking thick steaks. It’s simple, though not as precise as sous vide. Reverse searing works best for steaks at least 1 1/2 inches (3.8 cm) thick, ideally about 2 inches (5 cm) thick. For thinner cuts, you’ll get better results with classic hot-and-fast cooking methods.

Personally, I prefer the reverse sear method for steaks that really need it: thick, premium cuts like a 2-inch (5 cm) bone-in ribeye (cowboy steak or tomahawk steak), or a filet mignon. With those, the extra time pays off.

For everyday cooking, though, hot-and-fast methods usually make more sense. If I want to speed things up, I sear the steak first, then finish in the oven (check out my full guide on how to cook a steak with the sear-first, oven-finish method). And when I want absolute consistency with no hassle, I go with the sous vide steak cooking method.

Dry-Brine for 4-6 Hours

With classic hot-and-fast cooking methods like pan-searing or grilling, the main purpose of dry-brining is to dry out the surface for a better sear, with improved flavor as a secondary benefit. With reverse searing, flavor is the priority, while surface dryness is secondary. Since the steak starts low and slow in the oven, the surface doesn’t need to be completely dry before cooking to build a nice crust.

The longer a salted steak sits in the refrigerator, the thicker the gray band under the crust becomes. The effect becomes most noticeable after 1-2 days. At that point, the gray layer is very noticeable, and even if you nail the final sear, you’ve already lost one of the main benefits of reverse searing: an evenly pink interior from edge to edge.

A 4-6-hour dry-brine is enough to enhance the flavor, improve the sear, and slightly dry out the surface while keeping the inside evenly pink. If you go longer, you’ll get a much deeper flavor, but you’ll also see a thicker gray band, which, in my opinion, defeats the purpose of using reverse sear in the first place, especially considering that it already takes much longer than classic pan-searing.

Use a Wire Rack Set Over a Baking Sheet

For the best results, place the steak on a wire rack set over a baking sheet. The rack lifts the steak off the baking sheet, allowing hot air to move around it, helping the surface dry evenly during the low-and-slow cooking process. A drier surface browns more quickly and develops a crisper, deeper crust during the final sear.

If the steak sits directly on the baking sheet, juices collect underneath and keep the bottom wet. That moisture has to evaporate before browning can begin, making it harder to get an even crust. Drying the surface is one of the main advantages of the reverse-sear method, and using a wire rack helps the steak dry on all sides.

Keep the Oven at 225°F (110°C)

When cooking steak in the oven, don’t go over 225°F (about 110°C). Cooking at this low temperature keeps carryover cooking to a minimum, which makes it much easier to hit your target doneness.

Based on my tests, the hotter the oven, the more carryover cooking you’ll get. For example, if you cook the steak at 275°F (135°C), you can expect its internal temperature to increase by about 10°F (6°C) during the first 5-10 minutes of resting.

To keep things simple and avoid overcooking, I recommend sticking with 225°F (110°C). At that temperature, carryover cooking is around 5°F (3°C), making it much more predictable to cook the steak to your exact target temperature.

Pull the Steak 20°F (11°C) Below Your Target

The final sear in a very hot pan, followed by a short rest, noticeably increases the steak’s internal temperature. That’s why you should take the steak out of the oven 20°F (11°C) below your target doneness. This buffer prevents it from overcooking during the final sear and the 5-minute rest that follows.

In my tests, steaks 1 1/2-2 inches (3.8-5 cm) thick cooked using this exact oven-to-pan method typically rise by about 15-20°F (8-11°C) in total from the moment they leave the oven until they reach their peak temperature after the final sear and 5-minute rest.

The exact increase depends on the steak’s thickness, starting temperature, and the intensity and duration of the final sear.

Preheat the Pan Before the Final Sear

After dry-brining and cooking in the oven, the final sear is the most crucial step and also the one that many people get wrong. Done incorrectly, it results in an overcooked steak with a thick, gray band inside.

To do it right, preheat the pan until it’s very hot, ideally around 450°F (232°C). In my experience, with a cast-iron skillet on a gas stove, this should take about 4-5 minutes over medium-high heat.

Sear for No More Than 2 Minutes

Sear the steak on both sides for a total of no more than 2 minutes (1 minute per side) flipping every 30 seconds. This does not include the optional searing of the edges or fat cap.

These details really matter. Searing for too long or skipping the frequent flips almost always leads to a thicker gray band and, in the worst case, an overcooked steak. The goal at this stage is simple: build a nice crust as quickly as possible, nothing more. That’s why I keep the aromatics and compound butter separate and focus only on searing.

I want the steak to be perfectly pink inside from wall to wall, with no significant gray band. For me, that’s what a properly reverse-seared steak should look like, and it’s exactly why this technique is worth the extra time compared with regular searing.

With classic hot-and-fast cooking, you simply can’t achieve the same results. If I’m going to reverse sear, I make sure to do it the right way. Otherwise, what’s the point of spending the extra hour only to end up with results that aren’t much better than a classic pan sear that takes only a few minutes?

Use a High-Smoke-Point Oil

Use a high-smoke-point oil with a neutral flavor, such as refined avocado oil or one of the alternatives listed below.

Type of Fat	Smoke Point ºF/ºC	Flavor profile
Refined Avocado Oil	520ºF / 271°C	Neutral to very mild
Refined Pecan Oil	470ºF / 243°C	Mildly nutty
Refined Canola Oil	468°F / 242°C	Neutral
Refined Olive Oil	465°F / 241°C	Mild to neutral
Refined Peanut Oil	450ºF / 232°C	Neutral to mildly nutty
Refined Soybean Oil	450°F / 232°C	Neutral
Clarified Butter / Ghee	450°F / 232°C	Rich, buttery, mildly nutty
Refined Rice Bran Oil	450°F / 232°C	Neutral to mildly nutty
Refined Corn Oil	450°F / 232°C	Neutral to slightly sweet
Refined Sunflower Oil	450°F / 232°C	Neutral

Smoke points are approximate and may vary depending on the product, degree of refinement, freshness, and method of measurement.

Skip Butter Basting During Reverse Searing

I often see people finish the quick sear, then leave the steak in the pan just to baste it. In my opinion, this is one of the main reasons reverse-seared steaks end up overcooked.

With the reverse-sear method, the steak is already nearly at its target internal temperature before it reaches the pan. The final sear should therefore be as hot and quick as possible (just long enough to develop a crust). Adding a butter-basting step keeps the steak over direct heat longer. Although it adds flavor and helps develop the crust, the extra cooking time increases highly the risk of overshooting the desired doneness, causing more carryover cooking and creating a thicker gray band beneath the crust.

I prefer to keep the steps separate: sear the steak, remove it from the heat to rest, and then prepare the aromatics. This lets me focus on one task at a time and gives me better control over the steak’s final temperature, while still providing the flavor of garlic, herbs, and butter.

To me, there’s not much difference in flavor between butter basting and preparing aromatics after the sear or placing a bit of compound butter on the steak immediately after cooking. Basting may look impressive, but in most cases, I don’t think it’s worth the extra effort.

Rest the Steak for 5 Minutes Before Slicing

As the steak rests after the final sear, its internal temperature will continue to increase because of carryover cooking, usually by about 15°F (8°C) as a result of the final sear and the 5-minute rest that follows.

Don’t skip the resting step after searing. The 5-minute rest is part of the cooking method, not just a pause before serving.

Reverse-Seared Steak FAQs

How does reverse searing a steak work?

Reverse searing is a two-stage method for cooking steak: first low and slow, then hot and fast. You gently cook the steak over low heat until its internal temperature is close to your target doneness, then take it off the low heat and finish it with a quick sear over high heat to build a nice, crispy crust on the outside.

For the low-heat stage, you can use a smoker, the cool side of a two-zone grill, or an oven set to a low temperature. For the final sear, use a hot pan, blazing-hot charcoal, or even a kitchen torch. The exact setup doesn’t matter as long as it gives you steady low heat at the start and intense high heat at the end.

What are the advantages of reverse-searing steak?

• Even cooking: Low-and-slow cooking gradually brings the steak up to temperature, allowing the heat to spread evenly throughout the meat. As a result, the steak cooks evenly from edge to edge.
• Nice crust: Cooking the steak slowly at low heat gives its surface moisture time to evaporate. By the time you move to high, direct heat, the exterior is dry enough to brown quickly and evenly. The result is a crisp, flavorful crust that forms faster and with less of a gray band just beneath the surface.
• Minimal gray band: With classic high-heat cooking methods (grilling or pan-searing), it’s nearly impossible to avoid a wide gray band under the crust on steaks that are about 2 inches (5 cm) thick. The reason is simple: the steak spends too much time over direct, intense heat. With the reverse sear method, the steak spends most of its time cooking gently at low heat and is only seared quickly at the very end. Cooked this way, the inside stays pink from edge to edge with almost no gray band.
• No need to rest before cooking: With the reverse sear method, you don’t need to let the steak sit at room temperature before cooking. Since it starts cooking at low heat, the steak cooks evenly from edge to center without that step.
• Versatility: At home, the most common way for reverse searing is to use an oven for the low-heat stage and a pan for the sear. It’s easy, predictable, and works any time of day, in any weather. However, reverse sear isn’t limited to an oven and a pan. You can reverse sear a steak on a grill, in a smoker, or with any setup that lets you cook the steak low and slow, then finish it over direct high heat.
• Simple and forgiving: Reverse searing is one of the easiest ways to cook steak to the right doneness every time. It’s straightforward, novice-friendly, and very forgiving as long as you follow the steps and use a steak that’s at least 1 1/2 inches (3.8 cm) thick. Just keep in mind, it’s not completely foolproof. If you leave the steak in the oven for too long or sear it for more than the suggested 2 minutes, you can still overcook it.

What are the disadvantages of reverse-searing steak?

• Time-consuming: Reverse searing takes much longer than grilling or pan-searing. And sometimes, the payoff (that edge-to-edge doneness) doesn’t feel worth the extra effort. A thin gray band under the crust or slightly less-even cooking won’t ruin a steak.
• Not recommended for thin steaks: The reverse sear method works best for steaks that are at least 1 1/2 inches (3.8 cm) thick. At first, this might sound like a big disadvantage, but it’s not. With thinner cuts (around 1 inch / 2.5 cm), reverse sear just doesn’t make sense. It takes longer, and you can get the same (or even better) results much faster with classic hot-and-fast methods like pan-searing or grilling. Thin steaks also risk overcooking in the oven before you even get to the final sear.

Do I need to let the steak rest at room temperature before cooking it with the reverse sear method?

No. One advantage of the reverse sear method is that you can cook the steak straight from the fridge. The low, gentle heat in the oven ensures a gradual temperature rise, so resting at room temperature isn’t necessary.

There is one small thing to keep in mind. From my tests, steaks that go into the oven straight from the fridge have very little carryover cooking (sometimes almost none). When I let the steak rest at room temperature for about 30 minutes before cooking, the carryover is usually higher, about 5°F (3°C). As for even cooking, it doesn’t really matter. With reverse searing, the steak cooks evenly on the inside, whether you rest it beforehand or not.

Can I do the final sear on a grill?

Absolutely. The key is getting the grill as hot as possible before you start.

• Gas grill: Preheat with all burners on high, then place the steak directly over the hottest burner zone.
• Charcoal grill: Light a full chimney of charcoal and let the coals turn gray with a thin layer of ash. Concentrate them into one spot to create an intense heat zone, then sear the steak directly over the coals.

Once the grill is ready, follow the same rule as with pan-searing: sear over direct high heat for about 2 minutes total (1 minute per side), flipping every 30 seconds.

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Try Some of My Other Steak Recipes

• Forward-Seared Steak Recipe
• Pan-Seared Steak Recipe
• Sous Vide Steak Recipe
• Oven-Broiled Steak Recipe