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! Imagine sinking your teeth into a perfectly cooked steak, with a beautifully caramelized crust and a tender, juicy interior. This method not only enhances the flavor but also ensures that every bite is a delightful experience. The reverse sear technique has its roots in the world of professional kitchens, where chefs sought to achieve the ideal doneness without sacrificing texture or taste.

People love reverse sear thick steak because it combines the best of both worlds: the rich, savory flavors of a well-seared exterior and the melt-in-your-mouth tenderness of a slow-cooked interior. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this method is both convenient and impressive. Join me as we explore the steps to create this mouthwatering dish that will surely become a favorite in your home!

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 of olive oil or vegetable oil
• 2 tablespoons of unsalted butter
• 2-3 cloves of garlic, smashed
• Fresh herbs (such as thyme or rosemary, optional)

Preparing the Steaks

1. **Choose Your Steaks**: I love using thick cuts like ribeye or filet mignon for this method. They have great marbling and flavor. Make sure they are at least 1.5 to 2 inches thick for the best results. 2. **Season Generously**: Take the steaks out of the refrigerator about 30-60 minutes before cooking to let them come to room temperature. This helps them cook more evenly. Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be shy with the salt; it’s essential for flavor. 3. **Preheat Your Oven**: Preheat your oven to 250°F (120°C). This low temperature is key for the reverse sear method, allowing the steaks to cook slowly and evenly.

Cooking the Steaks 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 steaks, ensuring even cooking. 5. **Place the Steaks in the Oven**: Once the oven is preheated, place the seasoned steaks on the wire rack. This is where the magic happens! Cook the steaks in the oven until they reach an internal temperature of about 10-15°F below your desired doneness. For medium-rare, aim for around 115°F (46°C). This usually takes about 30-45 minutes, depending on the thickness of your steaks and your oven. 6. **Use a Meat Thermometer**: I highly recommend using a meat thermometer to check the internal temperature. It’s the best way to ensure you get the perfect doneness without overcooking.

Searing the Steaks

7. **Heat the Skillet**: While the steaks are in the oven, heat a cast-iron skillet or heavy-bottomed pan over high heat. You want it to be super hot to get a nice sear on the outside of the steaks. 8. **Add Oil**: Once the skillet is hot, add the olive oil or vegetable oil. Swirl it around to coat the bottom of the pan. The oil should shimmer and be just about to smoke. 9. **Sear the Steaks**: Carefully remove the steaks from the oven. They should look pale and slightly cooked. Place them in the hot skillet. Sear the first side for about 1-2 minutes without moving them. This will create a beautiful crust. 10. **Flip and Add Flavor**: After 1-2 minutes, flip the steaks using tongs. Add the butter, smashed garlic, and fresh herbs (if using) to the pan. As the butter melts, use a spoon to baste the steaks with the melted butter and juices. This adds incredible flavor and helps achieve a gorgeous crust. Sear the second side for another 1-2 minutes. 11. **Check the Temperature Again**: Use your meat thermometer to check the internal temperature again. For medium-rare, you want it to reach about 130°F (54°C). If you prefer medium, aim for 140°F (60°C). Adjust your cooking time accordingly.

Resting the Steaks

12. **Remove and Rest**: Once the steaks have reached your desired temperature, remove them from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Serving the Steaks

13. **Slice and Serve**: After resting, it’s time to slice into your perfectly cooked steak. If you’re using ribeye or sirloin, slice against the grain for maximum tenderness. For filet mignon, you can serve it whole or slice it, depending on your preference. 14. **Garnish (Optional)**: If you want to elevate your presentation, sprinkle a little more flaky sea salt on top and add a sprig of fresh herbs for color. You can also serve with a side of your

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. The combination of low and slow cooking followed by a high-heat sear is a game changer, and once you try it, you’ll never want to cook steak any other way. 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 elevate the dish even further, while a dollop of herb butter on top of the steak adds a luxurious touch. I encourage you to give this reverse sear thick steak recipe a try and share your experience with friends and family. Whether you’re hosting a dinner party or enjoying a quiet night in, this steak is sure to impress. Don’t forget to snap a photo and tag me on social media—I’d love to see how your steak turns out! Happy cooking! Print