Reverse Seared Steak Guide
Reverse searing offers several advantages when cooking thicker steaks (2” and over). It ensures even cooking throughout the steak, prevents overcooked edges, and creates a delicious crust, excellent rendering of fat and a wonderful depth of flavour. The initial low-temperature oven cooking drives out surface moisture, leading to a better sear when finished over high heat.
Here's a step-by-step guide:
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Prepare the steak:
Remove from the fridge and allow to come to room temperature, ideally for 30 minutes to an hour. Pat dry and season generously with salt and pepper or why not try one of our awesome steak seasonings such as our OG.SPC rub or Steakhouse gourmet crust?!
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The low-temperature cook:
Place the seasoned steak on a rack and cook in a preheated oven at a low temperature (around 93°C or 200°F) until the internal temperature reaches 10-15°F (5-8°C) below your desired doneness:
| Remove from heat at this temperature | Final cooked temperature | |
| Rare | 48ºC / 118ºF | 50ºC / 120ºF |
| Medium Rare | 52ºC / 125ºF | 54ºC / 130ºF |
| Medium | 58ºC / 136ºF | 60ºC / 140ºF |
| Medium Well | 62ºC / 143ºF | 65ºC / 140ºF |
| Well Done | 68ºC / 154F | 70ºC / 160ºF |
3. Rest the steak:
Once the steak is cooked to the desired temperature, remove it from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
4. High-heat sear:
While the steak is resting, heat a skillet or grill to a very high temperature, aiming for a searing temperature. Add a high-smoke-point oil like avocado oil to the pan and sear the steak for 1-2 minutes per side, until a crust forms.
5. Serve and enjoy:
Remove the seared steak from the pan and let it rest for a few more minutes before slicing and serving.
Tips for success:
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Use a meat thermometer (ideally a bluetooth one):
A meat thermometer is essential for accurately measuring the internal temperature of the steak and ensuring it's cooked to your desired doneness.
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Resting is important:
Allowing the steak to rest after cooking and after searing helps the juices redistribute, resulting in a more tender and flavorful steak.
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High-heat sear:
Achieving a good sear requires a very hot skillet or grill, so ensure the pan is properly heated before adding the steak.
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Season generously:
Seasoning the steak generously with salt and pepper (and other desired spices) is key to developing flavor.
