Reverse-Seared Steak
Reverse-Seared Steak is a medium American recipe that serves 2. 620 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $12.18 total, $6.09 per serving
Ingredients
- 2 pieces Ribeye Steak (about 1.5‑inch thick, 12‑oz each, room temperature, fat cap left on)
- 1 tablespoon Kosher Salt (generously applied to all sides)
- 1 teaspoon Freshly Ground Black Pepper (freshly ground for best flavor)
- 2 tablespoons Canola Oil (high smoke‑point oil for searing)
Instructions
Season the Steaks
Pat the steaks dry with paper towels, then generously coat both sides with kosher salt and freshly ground black pepper.
Time: PT5M
Preheat Oven and Set Up Rack
Preheat the oven to 275°F. Place a wire rack on a sheet tray and set the steaks on the rack.
Time: PT5M
Temperature: 275°F
Low‑and‑Slow Bake
Insert the tray into the oven and bake until the internal temperature reaches 130°F (about 50 minutes for a 1.5‑inch steak).
Time: PT50M
Temperature: 275°F
Rest While Heating Skillet
Remove the steaks from the oven and let them rest on a plate while you heat the cast‑iron skillet.
Time: PT5M
Heat Oil to Shimmer
Add 2 Tbsp of canola oil to the hot skillet and heat over high until the oil just begins to shimmer.
Time: PT3M
Render the Fat Cap
Hold the steak with tongs and press the fat‑cap side against the pan. Cook until the fat turns golden brown and renders, about 2 minutes.
Time: PT2M
Sear the First Side
Lay the steak flat on the skillet (fat‑cap side down is already rendered). Let it sit untouched until a deep brown crust forms, about 3 minutes.
Time: PT3M
Flip and Sear the Other Side
Turn the steak over with tongs and sear the opposite side for another 3 minutes, or until the crust matches the first side.
Time: PT3M
Final Rest
Transfer the steak to a clean plate, loosely tent with foil, and let rest 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 55 g
- Carbohydrates
- 0 g
- Fat
- 42 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten-Free, High-Protein
Ingredient Substitutions
- Instead of Ribeye Steak: New York Strip, Sirloin, Filet Mignon
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Ground Black Pepper: White Pepper
- Instead of Canola Oil: Vegetable Oil, Grapeseed Oil
Equipment Needed
- Sheet Tray
- Wire Rack
- Oven
- Meat Thermometer
- Cast Iron Skillet
- Tongs
- Plate for Resting
Critical Steps — Do Not Skip
- Season the Steaks
- Low‑and‑Slow Bake
- Heat Oil to Shimmer
- Render the Fat Cap
- Sear the First Side
- Flip and Sear the Other Side
Chef Tips from the Video
- Let the steak sit uncovered in the fridge for at least 30 minutes before cooking; this dries the surface for a better sear.
- Use a thick‑cut steak (at least 1.5 inches) for optimal reverse‑sear results.
- Finish with a pinch of flaky sea salt just before serving for added texture.
Troubleshooting
Steak is undercooked after searing.
Return the steak to the 275°F oven for a few more minutes until the target internal temperature is reached.
No crust forms; steak looks gray.
Make sure the pan is hot enough (oil shimmering) and avoid moving the steak during the sear.
Excess oil splatter.
Pat the steak completely dry before seasoning and render the fat cap first to reduce moisture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze cooked steak for up to 2 months; reheat gently in a low oven.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks and refrigerate uncovered for up to 24 hours; this dry‑brines and improves crust.
- You can bake the steaks to 120°F ahead of time, then sear just before serving.
Frequently Asked Questions
What is the cultural significance and history of reverse seared steak in American cuisine?
Reverse searing became popular in American steakhouse cooking as a way to achieve a consistent medium‑rare interior while still getting a restaurant‑quality crust. It reflects the modern American focus on precision and using tools like meat thermometers.
What are the traditional regional variations of reverse seared steak in the United States?
In the Southwest, cooks often finish the steak with a splash of chipotle butter; in the Midwest, a simple herb butter is common. The core technique—low‑and‑slow oven cooking followed by a hot sear—remains the same across regions.
How is reverse seared steak traditionally served in American steakhouse settings?
It is typically sliced against the grain and served on a warm plate with a side of roasted vegetables or a classic steak sauce, sometimes accompanied by a pat of compound butter on top.
What occasions or celebrations is reverse seared steak traditionally associated with in American culture?
Reverse seared steak is a popular choice for holidays like Thanksgiving, Fourth of July barbecues, and special dinner parties because it delivers a show‑stopping main course with reliable doneness.
What makes reverse seared steak special or unique in American steakhouse cuisine?
The method separates the cooking stages, allowing precise control of internal temperature while still achieving a deep Maillard crust—something that traditional high‑heat searing alone can’t guarantee.
What are the most common mistakes to avoid when making reverse seared steak?
Common errors include not seasoning enough, cooking at too high an oven temperature, moving the steak during the sear, and skipping the rest period. Each mistake can lead to uneven doneness or a missing crust.
Why does this reverse seared steak recipe use a low oven temperature of 275°F instead of a higher temperature?
A low temperature cooks the steak evenly from edge to center, preventing the outer layer from overcooking before the interior reaches the target temperature. This creates a uniform pink center before the final high‑heat sear.
Can I make reverse seared steak ahead of time and how should I store it?
Yes. You can season and bake the steaks up to the target temperature, then refrigerate them uncovered for up to 24 hours. Re‑sear in a hot skillet just before serving for a fresh crust.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, science‑backed cooking tutorials, often featuring modern techniques, quick meals, and detailed explanations that help home cooks understand the why behind each step.
How does the YouTube channel Nick DiGiovanni's approach to American steak cooking differ from other cooking channels?
Nick DiGiovanni emphasizes precise temperature control, the use of everyday kitchen tools like a meat thermometer, and clear visual cues, whereas many other channels rely on intuition or high‑heat grilling alone.
Last updated: August 21, 2026
