How to Reverse Sear Steak

White plate with a reverse sear steak, cut in half to show the medium-rare meat inside. The steak is topped with chopped herbs and a pat of butter. Roasted yellow potato pieces are on the right side of the meat.

5 stars (3 reviews)

Learn the easy steps and best tips to reverse sear a beautiful filet mignon, ribeye, New York strip, or porterhouse so that it's the most juicy, melt-in-your-mouth tender, perfect steak possible!

Prep Time5

Cook Time1

Total Time1 5

Course: Main, Main Course

Cuisine: American

Servings: - 4 steaks

Calories: 572kcal

Author: Sommer Collier

Ingredients

2-4 steaks at least 1 - 1.5 inches thick (filet mignon, ribeye steaks, ny strips)
2-4 tablespoons Best Steak Seasoning or salt and pepper
2-4 tablespoons butter

US Customary - Metric

Instructions

Preheat the oven to 190°F. Season the steaks well and place them in the oven for 55 minutes. (You can also do this in an electric smoker! (Make sure the temperature is accurate.)
Near the end of the cooking time, preheat a cast-iron skillet to high heat, 450-500°F. (Or preheat a gas grill.) Once hot, sear (or grill) the steaks for 1 minute per side to create caramelization. *If cooking steak over 2 inches thick, sear them for 2 minutes per side.
Top each steak with a pat of butter and allow it to rest for at least 5 minutes before cutting.

Video

Notes

Top with optional garnished if desired, such as chopped parsley or scallion, caramelized onions, of sauces.

Cooked steak will keep well in an airtight container for up to 3-4 days in the refrigerator.

Nutrition