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Perfect Juicy Reverse-Sear Steak Recipe Easy Homemade Guide

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This reverse-sear steak recipe delivers a juicy, tender steak with a perfect crust by cooking low and slow in the oven, then finishing with a high-heat sear. Ideal for thick cuts like ribeye, strip, or filet mignon.

Ingredients

Scale
  • 1 thick cut steak (1.5 to 2 inches thick; ribeye, strip, or filet mignon)
  • Kosher salt
  • Freshly ground black pepper
  • Neutral oil (canola, grapeseed, or avocado oil)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed (optional)
  • Fresh thyme or rosemary sprig (optional)

Instructions

  1. Bring the steak to room temperature about 30-60 minutes before cooking.
  2. Preheat your oven to 275°F (135°C).
  3. Generously season the steak with kosher salt and freshly ground black pepper on all sides.
  4. Place the steak on a wire rack over a baking sheet to allow air circulation.
  5. Cook the steak in the oven until it reaches an internal temperature of 120°F to 125°F (49°C to 52°C) for medium-rare, about 20-30 minutes depending on thickness.
  6. While the steak is in the oven, heat a cast iron skillet over high heat until very hot.
  7. Add a tablespoon of neutral oil to the skillet and sear the steak for 1.5 to 2 minutes per side until a deep golden crust forms.
  8. Add butter, smashed garlic, and herbs to the pan and baste the steak with melted butter during searing.
  9. Transfer the steak to a plate, tent loosely with foil, and rest for 5-10 minutes to allow juices to redistribute.
  10. Slice the steak against the grain and serve immediately.

Notes

Use a meat thermometer for precise doneness. Rest steak 5-10 minutes after searing to keep juices inside. Avoid flipping steak multiple times during sear. If pan smokes excessively, reduce heat briefly. For dairy-free, omit butter and use more oil or vegan butter substitute.

Nutrition

Keywords: reverse sear, steak recipe, ribeye, filet mignon, strip steak, juicy steak, cast iron skillet, steak crust, medium rare steak

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