Perfect Every Time
How to Cook Steak (Reverse-Sear Method for Restaurant-Quality Results)
The reverse sear guarantees edge-to-edge perfect doneness with a deeply browned crust. It works with any thick steak - ribeye, strip, filet.
- Total time
- 45 minutes
- Yields
- 1–2 steaks
What you need
- 1 thick steak, 1½ to 2 inches (ribeye, NY strip, or filet)
- Kosher salt (1 tsp per pound)
- Cracked black pepper
- 1 tablespoon neutral oil
- 2 tablespoons butter
- Optional: garlic clove, thyme sprig
- A wire rack + sheet pan and an instant-read thermometer
Step-by-step
1. Salt generously and rest
Season steak all over with salt (and pepper if you like). Rest uncovered on a wire rack for 40 minutes to dry the surface. This is the crust insurance.
2. Slow-roast to 105°F
Preheat oven to 250°F. Roast the steak on the rack until it reads 105°F for rare, 115°F for medium-rare, 125°F for medium.
3. Rest 5 minutes
Remove from oven, tent loosely, and let rest while you heat the pan.
4. Screaming-hot sear
Heat a cast iron pan with oil until smoking. Sear the steak 60 seconds per side, then edges.
5. Butter baste and slice
Add butter, garlic, and thyme. Tilt the pan and baste for 30 seconds. Rest 5 more minutes, then slice against the grain.
Pro tips
- Look for 1½-inch minimum thickness - thinner steaks are better on the grill.
- Kosher salt only (not table salt); it distributes better.
- A cheap instant-read thermometer is the difference between guessing and nailing it.
FAQ
Do I need to bring the steak to room temp?
No - that's a myth. Cold steak sears just as well and cooks more predictably.
What temp is medium-rare?
125–130°F internal after resting. Pull from the sear at 120°F to land there.
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