The Perfectly Cooked Steak – The Reverse SearTechnique

September 20, 2016

The Perfectly Cooked Steak – The Reverse SearTechnique

This technique will all but guarantee you a perfectly cooked steak – and by perfect I mean top to bottom and side to side. But you should know it’s really meant for steaks at least 1 inch thick – and preferably thicker.


  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Yield: Makes one steak


  • 1 steak, as thick as you like
  • Kosher salt & fresh ground pepper
  • 1 thermometer probe –style instant read


  1. Preheat oven to 275 degrees F.
  2. Season steak generously with salt & pepper, place on a rack on a baking sheet, insert probe into the side of the steak, set thermometer for 130 degrees for medium rare and put in the oven. When the thermometer alert for 130 degrees goes off, put (preferably) a cast iron pan on the heat on high for 5 minute
  3. Remove probe, then put steak in the pan and sear one minute on each side. Remove and serve.

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