The Best Way to Cook Steak: The Reverse Sear
The Best Way to Cook Steak: The Reverse Sear is a intermediate American recipe that serves 4. 2400 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 30 min | Cook: 1 hr 50 min | Total: 2 hrs 35 min
Cost: $30.35 total, $7.59 per serving
Ingredients
- 1 piece Tomahawk Ribeye Steak (about 2.5 inches thick, ~2.5 lb (1.2 kg))
- 2 tablespoons Kosher Salt (coarse)
- 1 tablespoon Black Pepper (freshly ground, coarse)
- 2 tablespoons Rice Bran Oil (high smoke‑point neutral oil)
Instructions
Preheat Oven
Set the oven to 250°F (121°C) and let it come to temperature.
Time: PT10M
Temperature: 250°F
Season the Steak
Generously coat the tomahawk steak on all sides with kosher salt and freshly ground black pepper.
Time: PT5M
Insert Probe and Arrange
Place the steak on a wire rack set over a sheet tray. Insert an oven‑safe temperature probe into the side of the steak, aiming for the center.
Time: PT2M
Low‑Temp Cook
Slide the tray into the preheated oven and cook until the internal temperature reaches 125°F (52°C) for medium‑rare. This will take about 1 hour 45 minutes for a 2.5‑inch thick steak.
Time: PT1H45M
Temperature: 250°F
Pat Dry
Remove the steak, discard the probe, and pat the surface completely dry with paper towels.
Time: PT3M
Preheat Baking Steel
Place the baking steel on the stovetop or in the oven and heat until it is smoking hot (about 500°F / 260°C).
Time: PT15M
Temperature: 500°F
Add Oil
Drizzle the rice bran oil onto the hot steel and spread it thinly with a spatula.
Time: PT1M
Sear the Steak
Using tongs, lay the steak onto the steel. Sear for 1–2 minutes per side, pressing gently with a chef’s press for even contact. Flip once.
Time: PT4M
Temperature: smoking hot
Rest
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
Time: PT8M
Slice and Serve
Slice the tomahawk across the grain into thick portions and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 2400
- Protein
- 180g
- Carbohydrates
- 0g
- Fat
- 180g
- Fiber
- 0g
Dietary info: Gluten-Free, Keto, Paleo
Ingredient Substitutions
- Instead of Tomahawk Ribeye Steak: Ribeye steak, Prime rib steak
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Rice Bran Oil: Canola oil, Grapeseed oil, Avocado oil
Equipment Needed
- Oven
- Baking Steel Griddle
- Sheet Tray
- Wire Rack
- Oven‑Safe Temperature Probe
- Handheld Thermometer
- Tongs
- Chef's Press (optional)
- Paper Towels
- Cutting Board
Critical Steps — Do Not Skip
- Preheat Oven to 250°F
- Low‑Temp Cook to 125°F internal temperature
- Pat Dry the steak thoroughly
- Preheat Baking Steel until smoking hot
- Sear quickly on the hot steel
Chef Tips from the Video
- Use a rice bran or avocado oil for the highest smoke point and neutral flavor.
- Press the steak with a chef’s press for a uniform crust, especially on a large tomahawk.
- Let the steak rest on a warm plate to keep it from cooling too quickly.
Troubleshooting
Steak does not reach target temperature after the estimated oven time.
Increase oven time in 10‑15 minute increments; ensure the oven is truly at 250°F with an oven thermometer.
Crust is pale or soggy after searing.
Make sure the steel is smoking hot before adding oil, and pat the steak completely dry. Use a high‑smoke‑point oil.
Steak overcooks during the sear.
Remove the steak from the oven at 120‑122°F; the sear will raise the temperature a few degrees.
Storage
Refrigerator: Wrap tightly in foil or plastic and store up to 3 days.
Freezer: Wrap in freezer‑grade bag; freeze up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the steak low‑and‑slow up to the target internal temperature, then refrigerate. Reheat briefly and sear just before serving.
- Season the steak a few hours ahead and keep uncovered in the fridge to dry the surface for an even better crust.
Frequently Asked Questions
What is the cultural significance and history of the reverse sear method in American steak cooking?
The reverse sear was popularized in the United States by J. Kenji López‑Alt after his 2007 Cooks Illustrated article. It adapts sous‑vide principles for home kitchens, giving a uniform doneness that traditional high‑heat searing cannot achieve, and has become a staple among American steak enthusiasts.
How does the reverse sear technique differ from traditional high‑heat steak cooking in American cuisine?
Traditional methods sear first, creating a temperature gradient from rare center to well‑done edges. Reverse searing cooks the steak gently in a low oven first, eliminating the gradient, then finishes with a quick high‑heat sear for crust, resulting in even doneness from edge to center.
What traditional regional variations of steak preparation exist in American cuisine compared to the reverse sear?
In the American South, steaks are often grilled over charcoal; in the Midwest, pan‑seared steaks with butter baste are common. The reverse sear is a newer technique that blends low‑and‑slow cooking (similar to Texas‑style smoked brisket) with a final high‑heat finish, offering a modern alternative to those regional styles.
What occasions or celebrations is a tomahawk steak traditionally associated with in American culture?
A tomahawk ribeye is typically served for special occasions such as holidays, birthdays, or backyard barbecues where a dramatic presentation and premium cut are desired. Its impressive size makes it a centerpiece for celebratory meals.
What authentic traditional ingredients are used for a reverse sear tomahawk steak versus acceptable substitutes?
Traditional ingredients are simply high‑quality beef, coarse salt, black pepper, and a neutral high‑smoke‑point oil such as rice bran or canola. Acceptable substitutes include sea salt, white pepper, and oils like grapeseed or avocado, as long as they have a high smoke point.
What other American side dishes pair well with a reverse sear tomahawk steak?
Classic pairings include roasted garlic mashed potatoes, grilled asparagus, creamed spinach, or a simple arugula salad with lemon vinaigrette. These sides complement the rich, buttery flavor of the steak without overpowering it.
What makes the reverse sear tomahawk steak special or unique in American steak cuisine?
Its ability to deliver a perfectly uniform medium‑rare interior while still achieving a deep, caramelized crust sets it apart. The method also reduces the risk of overcooking thin edges, a common issue with traditional searing.
What are the most common mistakes to avoid when making reverse sear tomahawk steak?
Common errors include not drying the steak before searing, using a steel that isn’t hot enough, and cooking the steak past the target internal temperature before the final sear. Each of these leads to a soggy crust or overcooked interior.
Why does this reverse sear recipe use a low‑temperature oven instead of sous‑vide equipment?
Kenji’s method mimics sous‑vide heat transfer using a conventional oven, making the technique accessible without a water bath. The low oven gently brings the steak to temperature while evaporating surface moisture, which a sous‑vide bath cannot do.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe development, and practical kitchen tips that help home cooks achieve restaurant‑quality results.
How does the YouTube channel J. Kenji López‑Alt's approach to American steak cooking differ from other cooking channels?
Kenji emphasizes the underlying physics of heat transfer, often testing multiple methods before presenting the most reliable one. This analytical style contrasts with many channels that rely on intuition or traditional lore without experimental validation.
Last updated: August 21, 2026
