You Should Try Reverse Searing a Steak

Photo by José Ignacio Pompé on Unsplash

Reverse searing a steak means that you cook it first in the oven, to cook the inside, and then sear it for a few minutes on the stove to get an amazing finish. It’s such a great and flavorful way to cook steak, so give it a try!


  • 1 steak 1 1/2-2 inches thick 
  • Kosher salt and black pepper to taste
  • 1 tablespoon of vegetable oil 
  • 1 tablespoon of butter 
  • 2 peeled garlic cloves 
  • 4 sprigs of thyme 


  1. Cover a baking sheet with tin foil and put a wire rack on top. 
  2. Dry the steak with paper towels, and then season it generously with salt and pepper. 
  3. Put it on the rack and into the oven at 275 F. At the same time, put a cast-iron skillet into the oven as well to start heating it up. 
  4. Cook for 15-25 minutes depending on how you like your steak cooked,  and then take out the steak and the cast iron skillet. 
  5. Heat up the skillet on the stove over medium-high heat, add in the oil, and when it starts to smoke, add in the steak. 
  6. Sear for 2 minutes, flip it, add in the butter, garlic cloves and thyme, and baste the steak.
  7. Use tongs to cook the steak on the sides so the fat renders, then take it off the heat, tent it with tin foil, and let it rest for 5-10 minutes before slicing!