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up close of sliced reverse sear steak showing the perfectly even cooking to the exact medium-rare temperature
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Oven Reverse Sear Steak

Learning how to reverse sear steak is a game-changer for achieving restaurant-quality results at home without guesswork or stress. This simple, mostly hands-off method lets you nail your desired doneness every time, resulting in superior flavor and tenderness. See the post for all my tips and tricks for steak success!
Cook Time 45 minutes
Dry Brining 4 hours
Total Time 4 hours 45 minutes
Servings 2 steaks
Author [email protected]

Ingredients

  • 2 (1 ½ to 2½" thick) steaks, like NY strip, ribeye, top-sirloin filet mignon, porterhouse, or T-bone,
  • kosher salt (amount in directions)
  • Freshly cracked pepper (amount in directions)
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, peeled (left whole)
  • Optional: rosemary thyme, etc.

Instructions

Season & Dry Brine

  • Salt Weight: Diamond Crystal Kosher Salt: Use approximately 1 teaspoon per pound of meat. Morton Kosher Salt: Use about ¾ teaspoon per pound because it's denser than Diamond Crystal.
  • Pepper Weight: Use 3/4 freshly ground pepper per 1 pound of steak. (Amount will reduce significantly if using fine ground.)
  • Season: Transfer the steaks to a wire rack set on a rimmed baking sheet and pat dry with paper towels. Season the steaks on both sides with kosher salt and cracked pepper. Press, don't rub, the spices into the steaks.
  • Dry Brine: Time permitting, refrigerate, uncovered, for 2 to 24 hours (HIGHLY RECOMMENDED for maximum flavor and tenderness). If you don't have time, season right before cooking (it won't be as flavorful or tender).

Cook

  • Bake: When ready to bake, preheat the oven to 275°F. Insert a digital probe thermometer into the steaks if you have one (this is my FAV). Bake in the middle rack until the internal temperature reaches: 100ºF (35-38ºC) for rare, 105ºF (41ºC) for medium-rare, 115ºF (46ºC) for medium, 125ºF (49-52ºC) for medium-well.
    Start checking the internal temperature at 15 minutes and quickly close the oven door. Better yet, use a digital probe thermometer to eliminate guesswork. Baking can take 15-30 minutes, depending on thickness and desired doneness.
  • Pan Sear: Heat a 12-inch cast iron skillet over high heat. Once it starts to smoke lightly, add the vegetable oil and swirl to coat. Add the steaks and sear for 1-2 minutes per side, until a deep golden-brown crust forms. Using tongs, turn the steaks over to sear all edges.

Baste with Butter

  • Add butter & garlic: Reduce the heat to medium. Add the butter, garlic, and fresh herbs to the pan.
  • Check for doneness: Check the internal temperature, then sear each side for 1 minute at a time while tilting the pan and spooning butter over the top, until the internal temperature reaches 120 to 125°F (49 to 52 °C) for medium-rare (or see all temps below if needed).
    115°F (46ºC) for rare, 120 to 125°F (49 to 52ºC) for medium-rare, 130 to 135°F (54 to 57ºC) for medium, 140 to145ºF (63 to 66ºC) for medium-well.
  • Rest: Immediately after basting, transfer the steaks to a plate or cutting board, then baste with butter once more. Let them rest for at least 10 minutes before slicing against the grain.

Notes

  • If you have an extra-thick steak (closer to 3 inches), it will take longer for the temperature to reach your desired doneness while searing, so I suggest cooking it in the oven to 5-10 degrees above the "Bake Until" temperature.
  • For extra thick steak: If the steak is nicely seared but still a way from your desired doneness, pop it back in the oven with a digital probe thermometer. 
Doneness Bake Until Sear Until Let Caryover To
Rare 100ºF (35-38ºC) 115°F  (46ºC) 120-125ºF 
(49-52ºC)
Medium-Rare 105ºF (41ºC) 120-125°F  (49-52ºC) 125-130ºF 
(52-54ºC)
Medium 115ºF (46ºC) 130-135°F  (54-57ºC) 135-140ºF 
(57-50ºC)
Medium-Well 125ºF (49-52ºC) 140-145°F  (60-63ºC) 145-150ºF 
(63-66ºC)