We’ re used to searing a thick steak to get a perfectly crisp outside, but this technique turns that on its head, starting off thick cuts low and slow and finishing with a high-heat sear for a juicy, restaurant-quality steak.
Mastering the
Reverse
Sear
We’ re used to searing a thick steak to get a perfectly crisp outside, but this technique turns that on its head, starting off thick cuts low and slow and finishing with a high-heat sear for a juicy, restaurant-quality steak.
HOW DOES IT WORK?
By starting the meat low and slow, it dries out the exterior, making sure the ending sear works more efficiently. This eliminates the gray band of overcooked meat that often coats the outside of the steak and gives the meat a consistent, edgeto-edge doneness. You can also reverse sear other cuts, including roasts, as long as they are thick enough to take the low heat and still achieve the desired level of doneness( or not-doneness).
Try the technique out by making these ribeyes.
REVERSE-SEARED RIBEYES Recipe is from Certified Angus Beef. Serves four.
Ingredients 2 16-ounce ribeye steaks, 1 1 / 2 to 2 inches thick 2 teaspoons coarse kosher salt 1 teaspoon fresh cracked pepper 1 tablespoon canola oil 2 tablespoons butter 1 garlic clove, lightly smashed 2 sprigs of thyme 1 sprig of rosemary
Mastering the Reverse Sear 1. Heat the oven or a grill to 275 degrees. Season the steaks evenly, on both sides, with salt and pepper.
2. Place the steaks on a sheet pan with a wire rack or on an oiled grate. Bake or grill the steaks until they reach an internal temperature of 115 degrees for medium rare. This should take between 30-60 minutes, depending on how thick the steaks are.
3. Remove the steaks from the oven and allow them to rest. Heat a cast iron skillet to medium high on the grill or on the stovetop. Pat the steaks dry with a paper towel.
4. Add canola oil to the pan, then add the steaks. Sear for one minute to develop a deep brown color. Add butter, garlic and herbs to the pan. Flip the steaks and sear one more minute while using a large spoon to constantly baste the steaks with the melted butter.
5. Remove steaks to a cutting board. Pour the butter and herbs over the steaks and allow to rest for five minutes before serving.
June 2026 SEKY- Southeast Kentucky Life • 27