Reverse Sear Steak / Ribeye

There are plenty of great ways to cook a steak, but one of my favorite method is the reverse sear. The reverse sear method is when you cook a steak at a low temperature in the oven, or smoker, until it reaches just below rare, then finish it by searing it or grilling it. The reverse sear method is particularly popular for thicker cuts of steak, as it helps prevent overcooking the outer layers while ensuring the center is cooked to the desired level of doneness. It’s a great way to achieve a consistent and evenly cooked steak with a beautifully seared crust.

Benefits of the Reverse Sear Method of Cooking:

1. Even Doneness: By starting with a low-temperature cooking phase in the oven, the steak cooks more evenly from edge to center. This results in a steak that is less likely to have a significant temperature gradient between the exterior and interior, reducing the risk of overcooking or undercooking.
2. Better Control: The reverse sear method allows for better control over the cooking process. You can monitor the internal temperature of the steak more accurately using a probe thermometer, ensuring that the steak reaches your desired level of doneness. You are way less likely to overcook the steak using this method!
3. Tender Texture: The slow and gentle cooking during the initial phase helps break down collagen and connective tissues in the meat, resulting in a more tender texture. This is particularly beneficial for tougher cuts of meat, such as ribeye or sirloin.
4. Reduced Risk of Overcooking: Since the steak is brought to the desired internal temperature gradually, there is a lower risk of overcooking. This is especially important for achieving the perfect doneness level, whether it’s medium-rare, medium, or well-done.
5. Juicier Steak: The reverse sear method allows the juices within the steak to redistribute more evenly during the resting period. This helps retain moisture, resulting in a juicier and more succulent steak.
6. Enhanced Flavor: The slower cooking process gives the steak more time to develop flavor as it cooks. This can result in a richer and more developed taste.
7. Versatility: The reverse sear method is versatile and can be used for various cuts of steak, including thicker cuts. It can also be adapted for use on a grill, stovetop, or oven.
8. Presentation: The reverse sear method often produces a steak with a beautiful gradient from edge to center, showcasing a range of doneness levels.

Steaks that are Great for Reverse Sear:

1. Ribeye: Ribeye steaks are marbled with fat, which provides excellent flavor and tenderness. The reverse sear method helps render the fat and achieve a juicy, flavorful interior while creating a crispy seared crust. I almost always cook a ribeye via reverse sear method!
2. New York Strip: New York strip steaks are also well-suited for the reverse sear method due to their marbling and tenderness. The slow cooking allows the fat to melt and infuse the meat with flavor.
3. Filet Mignon: Filet mignon is a lean cut known for its tenderness. The reverse sear method helps prevent overcooking, ensuring that the delicate meat remains tender and flavorful. But make sure it is a thicker filet mignon! Thin will cook very quickly.
4. Porterhouse/T-Bone: These cuts contain both the tenderloin (filet mignon) and the New York strip separated by a T-shaped bone. The reverse sear method allows you to cook both portions to perfection.
5. Sirloin: Sirloin steaks benefit from the reverse sear method by achieving even cooking and a tender texture while developing a delicious crust.
6. Tri-Tip: Tri-tip is a flavorful and well-marbled cut that can be a bit tougher if not cooked properly. The reverse sear method helps break down the connective tissues and delivers a tender result.
7. Tomahawk Steak: The reverse sear method is fantastic for large, thick cuts like the tomahawk steak. The slow cooking helps evenly cook the meat while the high-temperature sear creates an impressive crust.
8. Bone-in Ribeye: Similar to the tomahawk, bone-in ribeye steaks benefit from the reverse sear method due to their thickness and marbling.

Steps to the Reverse Sear:

1. Season the steak. Coat heavily in salt and pepper on both sides, I like to do this a day before to really make sure the salt penetrates the surface to flavor the meat.
2. Insert with a heat proof meat thermometer.
3. Cook on a wire wrack in a low temp oven or smoker.
4. Cook until just under rare – around 115*F.
5. Heat a cast iron or grill to medium high and sear on all sides just until golden brown.
6. Rest for 10 minutes before slicing and serving.