How I reverse sear a steak
How I reverse sear a steak is a easy American recipe that serves 2. 600 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 20 min | Cook: 37 min | Total: 1 hr 9 min
Cost: $39.10 total, $19.55 per serving
Ingredients
- 1.5 lb Ribeye Steak (thick cut, about 1.5 inches)
- 1 tbsp Kosher Salt (for dry brine)
- 2 tbsp Avocado Oil (high smoke point for searing)
- 2 sheet Paper Towels (to pat steak dry)
- 1 piece Chef's Press (to ensure even contact while searing)
- 2 tbsp Chili Garlic Fish Sauce (for serving)
Instructions
Dry Brine the Steak
Season the ribeye steak generously on all sides with kosher salt, then place it on a rack over a tray and refrigerate uncovered for at least 30 minutes (up to 2 hours) to dry brine.
Time: PT30M
Preheat Oven
Set the oven to 225°F (or 275°F for faster cooking) and allow it to fully preheat.
Time: PT10M
Temperature: 225°F
Insert Thermometer
Insert a probe thermometer into the thickest part of the steak, avoiding fat, and set a target internal temperature about 10‑15°F below your desired doneness (e.g., 115°F for medium‑rare).
Time: PT2M
Cook Steak in Oven
Place the steak on a wire rack over a baking sheet and put it in the oven. Cook until the internal temperature reaches the target (approximately 115°F), usually about 30‑35 minutes.
Time: PT35M
Temperature: 225°F
Heat Pan and Pat Steak Dry
While the steak is in the oven, pat it dry with paper towels. Heat a stainless steel pan over medium‑high heat and add 2 tbsp avocado oil.
Time: PT5M
Reverse‑Sear the Steak
When the steak reaches the target temperature, remove it from the oven. Place it in the hot pan, using a chef’s press or another heavy object to press the meat for full contact. Sear for about 1 minute per side until a deep brown crust forms; render any side fat as desired.
Time: PT2M
Rest the Steak
Transfer the steak to a cutting board, loosely cover with foil, and let it rest for 5 minutes before slicing.
Time: PT5M
Serve with Chili Garlic Fish Sauce
Slice the steak against the grain and drizzle or dip with 2 tbsp chili garlic fish sauce. Enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto-Friendly, Paleo
Allergens: Fish
Ingredient Substitutions
- Instead of Ribeye Steak: Strip Steak, Sirloin Steak
- Instead of Kosher Salt: Sea Salt
- Instead of Avocado Oil: Canola Oil, Grapeseed Oil
- Instead of Chef's Press: Another heavy pan, Cast Iron Skillet
- Instead of Chili Garlic Fish Sauce: Soy sauce with chili, Sriracha
Equipment Needed
- Oven
- Meat Thermometer
- Stainless Steel Pan
- Tongs
- Chef's Press (optional)
- Paper Towels (optional)
- Cutting Board (optional)
- Chef's Knife (optional)
Critical Steps — Do Not Skip
- Dry brine the steak
- Insert thermometer and monitor internal temperature
- Cook to target temperature in oven
- Pat steak dry and preheat pan
- Press and sear steak for crust
- Rest steak before slicing
Chef Tips from the Video
- Season with salt at least 30 minutes before cooking to allow the dry brine to work.
- Let the steak sit at room temperature for 10 minutes after brining before placing it in the oven.
- A cast‑iron skillet works equally well and retains heat longer than stainless steel.
Troubleshooting
Steak does not develop a brown crust during searing.
Make sure the pan is fully preheated and the steak surface is completely dry; press the steak firmly for full contact.
The interior of the steak is overcooked.
Lower the oven temperature or pull the steak out earlier; monitor the thermometer closely and aim for a lower target before searing.
Excessive smoke in the kitchen.
Use a higher smoke‑point oil like avocado oil, reduce the pan heat slightly, and ensure good ventilation or cook outdoors.
Storage
Refrigerator: Wrapped tightly, lasts 3‑4 days.
Freezer: Raw seasoned steak can be frozen up to 3 months; cooked steak up to 2 months.
Room temperature: Do not leave cooked steak at room temperature longer than 2 hours.
Make-Ahead Tips
- Dry brine the steak up to 24 hours ahead for deeper flavor.
- The chili garlic fish sauce can be prepared in advance and stored in the refrigerator.
- Cooked steak can be gently reheated in a low oven (200°F) before serving.
Frequently Asked Questions
What is the cultural significance and history of Reverse-Seared Thick-Cut Ribeye Steak in American cuisine?
The reverse‑sear technique has become popular in modern American steakhouse cooking because it delivers a uniform doneness from edge to center, a hallmark of high‑quality beef preparation. It reflects the American love for both precise cooking science and a bold, caramelized crust.
What are the traditional regional variations of thick‑cut steak in the United States?
In Texas and the Southwest, thick steaks are often seasoned simply with salt and pepper and served with barbecue sauces. In the Midwest, they may be paired with mushroom gravy, while the West Coast favors lighter sauces like chimichurri or Asian‑inspired fish sauces, as in this recipe.
How is Reverse‑Seared Thick‑Cut Ribeye Steak traditionally served in American dining culture?
Traditionally, a thick‑cut ribeye is sliced against the grain and served hot, often accompanied by classic sides such as baked potatoes, grilled vegetables, or a simple salad. Dipping sauces like steak sauce, herb butter, or, as shown here, chili garlic fish sauce add a modern twist.
What occasions or celebrations is Reverse‑Seared Thick‑Cut Ribeye Steak traditionally associated with in American culture?
A perfectly cooked ribeye is a centerpiece for holidays such as Thanksgiving, Fourth of July barbecues, birthdays, and steak‑night gatherings. Its impressive presentation makes it a favorite for special family meals and dinner parties.
How does Reverse‑Seared Thick‑Cut Ribeye Steak fit into the broader American cuisine tradition?
Steak is a staple of American comfort food, representing abundance and grilling heritage. The reverse‑sear method blends classic grilling roots with contemporary sous‑vide‑style precision, showcasing the evolution of American home cooking.
What are the authentic traditional ingredients for Reverse‑Seared Thick‑Cut Ribeye Steak versus acceptable substitutes?
Authentic ingredients include a high‑quality ribeye, kosher salt, and a high smoke‑point oil such as avocado or grapeseed oil. Substitutes can be strip steak or sirloin, sea salt instead of kosher, and canola oil if avocado oil is unavailable.
What other American dishes pair well with Reverse‑Seared Thick‑Cut Ribeye Steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, corn on the cob, a fresh arugula salad with vinaigrette, or a rich mushroom sauce. The spicy chili garlic fish sauce adds an Asian‑American fusion element that works well with crisp coleslaw.
What are the most common mistakes to avoid when making Reverse‑Seared Thick‑Cut Ribeye Steak at home?
Common errors include not dry‑brining long enough, cooking the steak at too high an oven temperature, moving the steak too early during the sear, and skipping the rest period. Each mistake can lead to uneven doneness or a soggy crust.
How do I know when Reverse‑Seared Thick‑Cut Ribeye Steak is done cooking?
Use a probe thermometer: pull the steak from the oven when it reaches about 10‑15°F below your target (e.g., 115°F for medium‑rare). After the quick sear, the internal temperature will rise to the desired doneness (around 130°F for medium‑rare).
What does the YouTube channel Lisa Nguyen specialize in?
The YouTube channel Lisa Nguyen focuses on approachable, step‑by‑step home cooking tutorials that blend classic techniques with modern twists, often featuring quick meals, outdoor cooking tips, and flavorful Asian‑inspired sauces.
Last updated: August 21, 2026
