Reverse Sear Thick Steak: The Ultimate Guide to Perfectly Cooked Meat

Reverse sear thick steak is a culinary technique that has taken the grilling world by storm, and for good reason! This method not only ensures a perfectly cooked steak but also enhances its flavor and tenderness. Imagine sinking your teeth into a juicy, medium-rare steak with a beautifully caramelized crust—it’s a meat lover’s dream come true. The reverse sear method has its roots in the world of professional kitchens, where chefs sought to achieve the ideal balance of doneness and texture.

People adore reverse sear thick steak for its incredible taste and the convenience it offers. By slowly cooking the steak at a low temperature before finishing it off with a high-heat sear, you can achieve that perfect crust without overcooking the inside. This technique not only elevates the flavor but also allows for a more forgiving cooking process, making it easier for home cooks to impress their guests. Join me as we dive into the art of reverse sear thick steak, and discover how to create a restaurant-quality meal right in your own kitchen!

Ingredients:

• 2 thick-cut steaks (ribeye, sirloin, or filet mignon, about 1.5 to 2 inches thick)
• Salt (preferably kosher or sea salt)
• Freshly ground black pepper
• 2 tablespoons vegetable oil (or any high smoke point oil)
• 2 tablespoons unsalted butter
• 2-3 cloves garlic, smashed
• Fresh herbs (such as thyme or rosemary, optional)

Preparing the Steak

1. **Choose Your Steaks**: I like to use thick-cut steaks for this method, as they cook beautifully and develop a nice crust. Ribeye, sirloin, or filet mignon are all excellent choices. Make sure they are at least 1.5 to 2 inches thick. 2. **Season Generously**: About an hour before cooking, take the steaks out of the refrigerator and season them generously with salt and freshly ground black pepper on both sides. This helps to enhance the flavor and allows the salt to penetrate the meat. If you have time, let them sit at room temperature for about 30-60 minutes. 3. **Preheat Your Oven**: Preheat your oven to 250°F (120°C). This low temperature is key for the reverse sear method, as it allows the steak to cook evenly without overcooking the outside.

Cooking the Steak in the Oven

4. **Prepare a Baking Sheet**: Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This allows air to circulate around the steak, promoting even cooking. 5. **Place the Steaks on the Rack**: Once the oven is preheated, place the seasoned steaks on the wire rack. This is where the magic begins! The low heat will slowly bring the internal temperature of the steak up, ensuring a perfectly cooked center. 6. **Cook Until Desired Temperature**: Insert a meat thermometer into the thickest part of the steak. For medium-rare, you want to pull the steak out of the oven when it reaches an internal temperature of 125°F (52°C). This usually takes about 30-45 minutes, depending on the thickness of your steak and your oven. Keep an eye on it, as you don’t want to overcook it. 7. **Rest the Steaks**: Once the steaks reach the desired temperature, remove them from the oven and let them rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and juicy.

Searing the Steaks

8. **Heat the Skillet**: While the steaks are resting, heat a cast-iron skillet or heavy-bottomed pan over high heat. You want it to be very hot to achieve that perfect sear. 9. **Add Oil**: Once the skillet is hot, add the vegetable oil. Swirl it around to coat the bottom of the pan. The oil should shimmer and start to smoke slightly. 10. **Sear the Steaks**: Carefully place the rested steaks in the hot skillet. You should hear a satisfying sizzle! Sear the steaks for about 1-2 minutes on each side, or until a deep brown crust forms. If you’re using a thicker steak, you may want to sear the edges as well. 11. **Add Butter and Aromatics**: During the last minute of searing, add the unsalted butter, smashed garlic cloves, and fresh herbs (if using) to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter and aromatics. This adds incredible flavor and richness to the crust. 12. **Check for Doneness**: If you have a meat thermometer, check the internal temperature again. For medium-rare, you’re looking for about 130°F (54°C) after searing. If you prefer your steak more done, adjust accordingly.

Assembling and Serving

13. **Rest Again**: After searing, remove the steaks from the skillet and let them rest for another 5-10 minutes. This final resting period is crucial for juicy steaks. 14. **Slice and Serve**: Once rested, slice the steaks against the grain to ensure tenderness. Serve them on a warm plate, drizzling any leftover butter and juices from the skillet over the top for added flavor. 15. **Pairing Suggestions**: I love to serve my reverse-seared steaks with a side of roasted vegetables, creamy mashed potatoes, or a fresh salad. A nice glass of red wine pairs

Conclusion:

In summary, the reverse sear thick steak is an absolute must-try for anyone who appreciates a perfectly cooked piece of meat. This method not only ensures that your steak is evenly cooked from edge to edge, but it also allows for a beautifully caramelized crust that adds an irresistible flavor. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this technique will elevate your steak game to new heights. For serving suggestions, consider pairing your reverse sear thick steak with a side of garlic mashed potatoes or a fresh arugula salad drizzled with balsamic vinaigrette. You can also experiment with different seasonings or marinades to customize the flavor profile to your liking. A sprinkle of fresh herbs like rosemary or thyme can add a delightful touch, while a side of grilled vegetables can bring a colorful and nutritious element to your plate. I encourage you to give this reverse sear thick steak recipe a try and experience the mouthwatering results for yourself. Don’t forget to share your cooking journey with friends and family, and let them know how this technique transformed your steak experience. I’d love to hear about your variations and any tips you discover along the way. Happy cooking! Print