Andy’s Cooking Class: How to Reverse Sear a Steak

Andy Anderson !


Reverse searing a steak is not new. As matter of fact, you’ll find variations of this method all over the Internet.

It is, however, an excellent way to get a thick cut of beef, cooked to a perfect medium rare… every single time.

The one tool that you will need is a good instant-read thermometer. Most good chef’s can tell the doneness of a piece of beef just by touch, however that method won’t work in this situation. In addition, this is not for thin cuts of beef… just the thick ones: 1.5 – 2 inches (3.8 – 5cm), or thicker.

So, you ready… Let’s get into the kitchen.


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10 Min
45 Min



  • ·
    a nice thick steak (new york, rib eye, tri tip, filet)
  • ·
    olive oil, extra virgin
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, coarsely ground, to taste

How to Make Andy’s Cooking Class: How to Reverse Sear a Steak


  2. Chef’s Note: Why reverse sear? Well, the traditional method is to sear the beef in a hot pan, and then place in a hot oven. I’ve been using this method at restaurants that I’ve worked at for many years. The traditional method works well, if you have the proper equipment, good ovens, and experience with the method. The reverse method works regardless of your experience or equipment. What you do need is a good digital thermometer… but more on that later.
  3. Gather your ingredients.
  4. Lightly rub the steak with olive oil.
  5. Sprinkle with salt and pepper, and press into the beef.
  6. Place a rack in the middle position, and preheat the oven to 250f (120c).
  7. While the oven is preheating, place the steak on a parchment-lined baking sheet.
  8. If you are using a remote temperature probe, insert that into the beef.
  9. Chef’s Note: Remote probes are the best to use because you don’t have to open the oven door to take a reading.
  10. Chef’s Tip: If you are not using a remote probe, then to reduce the loss of juices when you insert your manual probe, always reinsert the probe into the same hole.
  11. Chef’s Tip: You can get remote probe digital thermometers for under 20 bucks. Besides using them for this recipe, they are excellent for use in a Thanksgiving turkey, or other poultry. I have three of this model:
  12. Bake until the internal temperature of the beef reaches 125f (50c).
  13. Remove from the oven, and allow the steak to rest for 5 minutes.
  14. Chef’s Note: Carryover cooking will increase the internal temperature to 130f (55c) during the resting period.
  15. Chef's Note: While the steak is resting, place a skillet (cast iron is excellent), over high heat.
  16. Place the steak into the pan.
  17. Sear for 1 minute per side, or until a nice crust forms.
  18. Chef’s Tip: While the steak is searing, leave it alone. Just let that hot pan do its thing.
  19. Chef’s Note: Using the reverse sear method gives you greater control over what is known as: The Maillard Reaction. That’s the process of using high heat to sear the outside of a steak to produce that great tasting crust.
  20. Allow the steak to rest for an additional 5 minutes.
  22. Slice against the grain to about 1/4 inch (.5cm) in thickness.
  23. Serve with your favorite sides. I’m for some nice garlic mash with gravy, and some good horseradish sauce. Enjoy.
  24. Keep the faith, and keep cooking.

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