How to Reverse Sear Steak: A Complete Method Guide
How to Reverse Sear Steak: A Complete Method Guide
This website is independent and not affiliated with Miller & Carter. It is a cooking guide for home use, written for the United Kingdom.
To reverse sear a steak, cook it slowly in a low oven first until it is a few degrees below your target temperature, rest it briefly, then finish it in a very hot pan for a short sear on each side. Low and slow first, then hot and fast. This guide explains how to reverse sear steak so it cooks evenly from edge to edge with a browned crust.
What Reverse Searing Means
With a traditional sear, the steak hits a very hot pan first and finishes in the oven. The outside gets hot fast while the centre lags behind, which can leave a grey band of overcooked meat just under the crust. Reverse searing starts with the gentle part: the steak warms through evenly in a low oven, and the sear comes last, just long enough to brown the surface. The result is pink from edge to edge instead of grey at the edges and pink only in the middle.
The slow oven stage also dries the surface, which helps the crust form. See our guide to getting a crust on steak (note: this page is published alongside this one and the link will resolve once both are live).
How to Reverse Sear Steak Step by Step
This method suits thick steaks. Follow each stage in order:
- Choose a thick steak. Reverse searing works best on steaks at least 3.5 cm thick, such as ribeye, sirloin, porterhouse or fillet. Thin steaks cook through too quickly to need this method.
- Salt ahead of time. Season generously with salt on all sides. If you can, leave the steak uncovered on a wire rack in the fridge for a few hours or overnight to dry the surface. Add pepper just before searing.
- Set the oven low. Heat the oven to 110°C to 135°C and place the steak on a wire rack over a baking tray so hot air reaches all sides.
- Cook to a pull temperature. Push a thermometer into the thickest part and cook until it reads about 8°C to 12°C below your final target. A 4 cm steak usually takes 25 to 35 minutes, but go by the thermometer, not the clock.
- Rest briefly. Take the steak out and rest it for 5 to 10 minutes while the pan heats up.
- Sear hard and fast. Heat a heavy cast iron pan over high heat until the oil shimmers and just starts to smoke. Sear for 30 to 90 seconds per side without moving it, holding thick edges against the pan too.
- Finish with butter. In the last 30 seconds, add butter with a crushed garlic clove and spoon the foaming butter over the steak. Rest for a few more minutes, then slice.
Reverse Sear Temperatures and Times
Pull the steak from the oven a little early, because the temperature keeps climbing during the rest and the sear.
| Doneness | Pull from oven (approx) | Final temperature (approx) |
|---|---|---|
| Rare | About 45°C | About 50°C to 52°C |
| Medium rare | About 48°C to 50°C | About 54°C to 57°C |
| Medium | About 54°C to 55°C | About 60°C to 63°C |
| Medium well | About 60°C | About 65°C to 68°C |
Last checked: 13 October 2026. Figures are approximate guides from published cooking sources. Ovens vary, so a meat thermometer is the only reliable way to judge doneness. For food safety, whole beef steaks should reach at least 63°C at the centre, following USDA/FoodSafety.gov guidance.
Which Steaks Suit Reverse Searing
Thickness is the key factor. A steak of 3.5 cm or more gives the low oven stage time to work without the meat cooking through too early. Ribeye and sirloin are popular choices, and porterhouse and fillet also suit the method well. Our rump steak cooking guide covers timings for a leaner cut.
Thin steaks, such as flank or hanger, do not benefit from reverse searing. They cook through in a few minutes, so a normal hot sear is enough. For outdoor cooking, our guide to grilling steak covers the general method and our BBQ steak guide covers two zone heat (note: these pages go live on 16 October 2026 and the links will resolve then).
Mistakes to Avoid When You Reverse Sear Steak
Rushing the oven stage defeats the purpose of gentle, even heat. Leaving the steak in the pan too long burns the crust, so think in seconds, not minutes. Skipping the thermometer is the biggest mistake of all, because pull temperatures are the heart of this technique. And salting at the last minute cannot match salting ahead with time for the surface to dry.
FAQs
Is reverse searing better than searing first?
For thick steaks, yes: a more even result with less grey band. For thin steaks, a normal hot sear is simpler.
What oil should I use for the sear?
A neutral high smoke point oil, with butter added at the end for flavour.
Method guidance only. Times vary with thickness and oven accuracy, so check your food is cooked to your liking before serving. This website is independent and not affiliated with Miller & Carter.
