There’s plenty of ways to cook a steak. But each one takes a little bit of work to get that balance of doneness and the right look. While there’s still some work involved with this system, the beauty of a reverse seared steak is that you make sure the meat is cooked first, then you sear it to get that lovely look.

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Want to learn how? Let’s dive in.

How reverse searing works

With reserve searing, the idea is to cook the seasoned meat at a low temperature for a longer period of time. Once it reaches the right temperature for how well you like your steak cooked, you then flash seared it on high heat to give it the finished look.

This system works best with substantial cuts of meat and ones with the bone left in. You can also try it with boneless strip steaks as long as they have a bit of thickness to them.

The temperature question

As a chef, Robert tells me one of the questions he gets most often is what temperature should a steak be when you serve it? The answer to this is a little more complex than a simple thermometer reading.

There’s a few factors that affect cook time and it is worth understanding these before diving into temperature. For example, if the steak is cold when you start cooking it, it will take longer. So it is best to lift it out of the fridge around 30 minutes before cooking and season it.

Then after about 20 minutes, take a look at the temperature of the meat. A temperature probe is your friend here. For a medium-rare cooked steak, like the ones shown here, the temperature should end up between 120-135 F (55-58 C). if you want it to be more done than this, a little higher temperature is needed.

There’s a great chart here to help.

More recipe inspiration

If you have a fancy for more beef but not always a steak, why not try this Rosemary and Garlic Beef Tenderloin recipe? Or if you have strip steak and decided against using it for this dish, make a Marinated Strip Steak Salad with tasty blue cheese dressing.

What you need to make reverse seared strip steak

2 1½” – 2” thick strip steaks (approximately 1¾ – 2 lbs.)
2 t. garlic powder
Sea salt and black pepper, to taste
2 T. high-smoke point cooking oil, such as canola or grapeseed

Kitchen equipment

How to make the recipe

STEP 1: Place top oven rack in the centre position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a baking mat. If desired, place a wire rack over the baking sheet and set aside.

STEP 2: Place steaks on the baking sheet or wire rack and generously season both sides with salt at least 20 minutes before roasting. Sprinkle with garlic powder and black pepper before placing in the oven, as well.

STEP 3: Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an temperature probe. Adjust the final cook time to achieve the desired results. (For medium-rare, the goal is 120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).

STEP 4: Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.

STEP 5: Add the high-smoke point cooking oil to a large cast-iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.

STEP 6: Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ – 2 minutes. Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each. Remove from heat and serve immediately with your choice of sides

Storing the recipe

After cooking: If you have uneaten steak without sauce on it, you can store it in the fridge for up to 3 days. Reheat in the oven but watch not to overcook if you like a certain doneness.

Freezing the recipe: You can freeze cooked steak without sauces on it. Make sure it is completely cooled and wrap in 2-3 layers of greaseproof paper and in a freezer bag. Store in the meat drawer or the bottom of the freezer for up to 3 months. Defrost then reheat in the oven or even the microwave to serve.

Recipe tips

One of the keys to getting the steaks to sear perfectly is to make sure they are as dry as possible before searing. Pop them on a wire rack over the baking sheet before cooking to help with this if possible.

If you want to serve a sauce with the steak, there are hundreds of ideas! A few of the most popular are Italian salsa verde, chimichurri, gremolata, compound butter or traditional steak sauces like Diane. Just think about what works well with any side dish you are serving. Or if in doubt, keep it simple like we did with some mushrooms and a portion of broccoli.

Yield: 2 portions

Reverse Seared Strip Steak (Skillet Recipe)

Find out how reverse seared steak works, why it is a great way to cook steak and what you need to make it perfect

Ingredients

2 1½” - 2” thick strip steaks (approximately 1¾ - 2 lbs.)
2 t. garlic powder
Sea salt and black pepper, to taste
2 T. high-smoke point cooking oil, such as canola or grapeseed

Instructions

STEP 1: Place top oven rack in the centre position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. If desired, place a wire rack over the baking sheet and set aside.

STEP 3: Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an instant-read thermometer. Adjust the final cook time to achieve the desired results. (For medium-rare, the goal is 120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).

STEP 4: Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.

STEP 6: Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ - 2 minutes. Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each. Remove from heat and serve immediately with your choice of sides

Notes

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 458Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 67mgSodium: 204mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 23g