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steak on plate

Reverse Sear Steaks: The Reverse Method

The reverse sear method of cooking steaks is switched up, resulting in a perfect steak every time.
5 from 5 votes
Servings 1


  • 6-12 ounce steak good quality, at least 1" thick
  • 1 Tablespoon oil use a high smoke point oil such as canola or pecan
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly cracked black pepper or to taste


  • Season steak with salt and pepper on both sides.
  • If time allows leave seasoned steak uncovered in refrigerator for 1-5 hours.
  • Heat oil in skillet to medium high heat. If cooking on grill, brush grates with oil and heat to medium high.
  • Cook steak on both sides for 1-1½ minutes or until desired sear is achieved then remove.
  • Insert digital thermometer probe into middle of steak from the side and set for desired temperature.
  • Cook steak over low heat (225 to 250 degrees) until desired temperature is reached.
  • Allow to rest about 5 minutes before serving.
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