I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Reverse Seared Method Steak
...in your mind.
Reverse Seared Method Steak

Reverse Seared Method Steak

This method will result in a perfectly cooked steak with virtually the same level of doneness all the way thru. That means not only a desirable pink center, but the whole frickin steak will be perfect. And it will work on any thick steak. That being said I suppose it will work on a thin steak – but you don’t need this technique for a thin steak. And btw, don’t eat thin steaks.


  • 1 steak (at least 1-1/2 inch thick)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper


  1. Preheat oven to 275 degrees
  2. Place steak on top of a cooling wire rack (if you have one) with a rimmed baking sheet underneath
  3. Lightly oil steak and season both sides generously with salt and pepper
  4. Using a probe thermometer set to 131 degrees, push probe horizontally into the center of the steak - be careful not to touch bone if the steak has one
  5. Put in oven until steak reaches the set temperature
  6. Heat a cast iron pan on high (about 5 minutes)
  7. Remove steak from the oven, turn on stove fan and sear about 45 seconds to a minute on each side to get a nice brown crust
  8. Slice against the grain, and get ready to be wowed!