How to Reverse Sear a Steak
How to Reverse Sear a Steak is a medium American recipe that serves 2. 1800 calories per serving. Recipe by Serious Eats on YouTube.
Prep: 22 min | Cook: 1 hr 10 min | Total: 1 hr 47 min
Cost: $200.55 total, $100.28 per serving
Ingredients
- 12 oz Aged Ribeye Steak (bone‑in) (Trimmed, let sit at room temperature while you prep other steps)
- 2 tsp Kosher Salt (Season both sides generously)
- 1 tsp Freshly Ground Black Pepper (Season both sides)
- 1 tbsp Canola Oil (High smoke‑point oil for searing)
- 1 tbsp Unsalted Butter (Adds flavor during the final sear)
- 2 sprigs Fresh Thyme Sprigs (Optional, for aromatics in the pan)
- 2 cloves Garlic Clove (Smashed, optional, for pan aromatics)
Instructions
Preheat Oven
Set the oven to 225°F (107°C) and let it preheat.
Time: PT10M
Temperature: 225°F
Season Steaks
Pat the ribeye steaks dry, then season both sides with kosher salt and freshly ground black pepper. Let them sit at room temperature.
Time: PT10M
Insert Thermometer
Insert the probe thermometer into the thickest part of one steak, avoiding the bone. Set the alarm for 115°F if you want a medium‑rare finish.
Time: PT2M
Low‑Temp Oven Cook
Place the steaks on a wire rack set over a baking sheet and put them in the oven. Cook until the internal temperature reaches the alarm setting (about 115°F for medium‑rare). This usually takes 45–60 minutes.
Time: PT55M
Temperature: 225°F
Rest Briefly & Heat Skillet
Remove the steaks from the oven and set aside while you heat a cast‑iron skillet over high heat until it is smoking hot.
Time: PT5M
Add Oil
Add 1 tablespoon of canola oil to the skillet and swirl to coat the surface.
Time: PT30S
Butter, Thyme & Garlic
Add the butter, thyme sprigs, and smashed garlic cloves. Let the butter melt and aromatics infuse for about 30 seconds.
Time: PT30S
Sear the Steaks
Place the steaks in the pan. Sear the first side for 45 seconds, then flip and sear the other side for another 45 seconds. Use tongs to hold the edges and sear them for 30 seconds each.
Time: PT3M
Final Rest
Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 1800
- Protein
- 140g
- Carbohydrates
- 0g
- Fat
- 130g
- Fiber
- 0g
Dietary info: Gluten‑Free, Keto, Paleo
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Aged Ribeye Steak (bone‑in): Ribeye cap steak, New York strip
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Canola Oil: Vegetable oil, Grapeseed oil
- Instead of Unsalted Butter: Ghee
- Instead of Fresh Thyme Sprigs: Rosemary sprig
- Instead of Garlic Clove: Garlic powder (1/4 tsp)
Equipment Needed
- Oven
- Baking Sheet
- Wire Rack
- Probe Thermometer with Alarm
- Cast Iron Skillet
- Tongs
- Heat‑Resistant Spoon (optional)
- Timer
- Cutting Board
- Sharp Knife
- Oven Mitts
Critical Steps — Do Not Skip
- Preheating the oven to a low temperature (225°F)
- Monitoring internal temperature with a probe and pulling the steak out before it reaches final doneness
- Searing quickly in a smoking‑hot pan to develop crust without overcooking the interior
Chef Tips from the Video
- Use a high‑smoke‑point oil (canola or grapeseed) for the initial sear, then finish with butter for flavor.
- Add a splash of beef broth or a few drops of Worcestershire sauce to the pan after searing for a quick jus.
Troubleshooting
Steak doesn’t reach target temperature in the oven
Increase oven temperature to 250°F and continue monitoring; ensure the probe is in the thickest part and not touching bone.
Steak overcooks during the sear
Make sure the pan is smoking hot before adding the steak and sear for no more than 45 seconds per side; lower the heat slightly if the crust forms too quickly.
No crust forms
Pat the steak completely dry before seasoning and ensure the oil is at smoking point before the steak hits the pan.
Storage
Refrigerator: Raw steaks keep up to 3 days; cooked steaks up to 2 days in an airtight container.
Freezer: Wrap tightly and freeze raw steaks for up to 3 months; cooked steaks for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks and let them sit uncovered in the refrigerator for up to 24 hours for a drier surface (dry‑brine).
- Pre‑heat the oven and set the thermometer alarm before the steaks go in.
Frequently Asked Questions
What is the cultural significance and history of the reverse‑sear method in American steakhouse cuisine?
The reverse‑sear technique grew out of modern American steakhouse practices that value precise doneness and a perfect crust. By cooking the steak low and slow first, chefs can achieve an even internal temperature, a method popularized in the early 2000s by food writers and chefs seeking a foolproof alternative to traditional high‑heat starts.
How does the reverse‑sear method differ from the classic pan‑sear‑then‑oven finish technique?
Traditional pan‑sear‑then‑oven methods start with a hot sear that can overcook the outer layers before the interior reaches the target temperature. Reverse‑searing flips the process, gently bringing the interior up to temperature first, then delivering a rapid, high‑heat sear for a uniform crust without overshooting the desired doneness.
What role does aging play in the flavor profile of an aged ribeye steak used in this recipe?
Aging allows natural enzymes to break down muscle fibers, concentrating beefy flavors and tenderizing the meat. An aged ribeye delivers a richer, nutty taste and a more buttery texture compared with a fresh ribeye, making it ideal for the low‑and‑slow reverse‑sear approach.
In which regional American celebrations is a reverse‑seared ribeye steak commonly served?
Reverse‑seared ribeye is a popular centerpiece for holiday gatherings such as Thanksgiving, Fourth of July barbecues, and special weekend dinner parties across the United States, where a show‑stopping steak is prized for both flavor and visual impact.
What traditional side dishes pair best with a reverse‑seared aged ribeye steak in classic American cuisine?
Classic pairings include creamy mashed potatoes, roasted root vegetables, grilled asparagus, or a simple arugula salad with lemon vinaigrette. A rich béarnaise or chimichurri sauce also complements the beef’s depth of flavor.
What makes the reverse‑sear technique special or unique in the broader context of American cooking?
It combines the precision of sous‑vide temperature control with the simplicity of a stovetop sear, giving home cooks restaurant‑quality results without expensive equipment. The method also reduces the margin for error, making consistent steak doneness achievable for cooks of all skill levels.
What are the most common mistakes to avoid when making reverse‑seared aged ribeye steak?
Common errors include pulling the steak out of the oven too early or too late, not preheating the skillet enough, and allowing moisture on the steak surface which prevents a proper crust. Also, placing the thermometer probe against bone can give a falsely low reading.
Why does this Serious Eats reverse‑sear recipe use a low oven temperature of 225°F instead of a higher temperature?
A low oven temperature raises the steak’s internal temperature gradually, minimizing the gradient between the outer and inner layers. This results in a uniform doneness throughout and a drier surface that sears quickly without steaming the meat.
Can I make the reverse‑seared ribeye steak ahead of time and how should I store it?
Yes. You can cook the steaks to the target internal temperature, let them cool, and refrigerate for up to 2 days. Re‑heat gently in a low oven and finish with a quick sear before serving to restore the crust.
What does the YouTube channel Serious Eats specialize in?
Serious Eats focuses on science‑based cooking techniques, detailed recipe development, and thorough food journalism, delivering reliable, tested recipes that explain the why behind each step for home cooks and professionals alike.
How does the YouTube channel Serious Eats' approach to steak cooking differ from other cooking channels?
Serious Eats emphasizes precise temperature control, equipment testing, and the underlying food science, often presenting multiple methods (e.g., sous‑vide, reverse‑sear) and explaining the trade‑offs, whereas many channels focus more on visual appeal or shortcuts.
What other American beef recipes is the YouTube channel Serious Eats known for?
Serious Eats is known for its detailed guides on classic American beef dishes such as the perfect burger, Texas‑style brisket, classic meatloaf, and the ultimate steak‑fry technique for flank steak.
Last updated: August 24, 2026
