Reverse Seared Steak Cooking Method

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I love steak, but cooking it perfectly can be tricky. I have found that the reverse seared method for cooking steak is the best way to get a tender and juicy bite with the most beautiful and flavorful crust. It also helps when you have a gorgeous cut of steak with the right amount of fat marbled throughout.

Raw NY strip steaks on a baking rack
NY Strip Steaks from Greensbury

What to Look for When Buying a Steak

You are going to get the best flavor, texture and tenderness when you purchase high quality meat. I like to get my steaks from Greensbury Market. Their beef is organic, grass fed, non-GMO, hormone free and comes from local US farms. Each cut is selected by their butcher, hand-trimmed, and flash frozen to ensure the best quality. My two favorite cuts to use for this method is NY Strip Steak and Ribeye. Use code BETTEREDBLONDIE to save money on your purchase!

Must Haves for Cooking the Reverse Sear Method

You have to have a Cast Iron Skillet for this method. It can get extremely hot, but not only that, it heats up evenly. It is one of the most valuable items in my kitchen and they are very affordable.

For reverse seared steak method, you will want a good Meat Thermometer . This way you can ensure that you are getting the exact right temperature for your desired doneness.

I use a Baking Sheet with an oven safe baking rack for this method. I always line it with Foil for easy cleanup.

cooked steak with mashed potatoes and fresh rosemary

Internal Temperature Guide

Rare: 120 – 130 degrees

Medium Rare: 130-135 degrees

Medium: 135-145 degrees

Medium Well: 145-155 degrees

Well Done: 155-165 degrees

Simple Steak Spice Rub

1/4 cup Salt

2 tsp Fresh Ground Black Pepper

1 tsp Garlic Powder

1 tsp Smoked Paprika

1 tsp Onion Powder 


The Perfect Side Dishes:

Roasted Beet Salad with Bacon and Goat Cheese 

Polish Dill Potatoes 

Pan Roasted Green Beans with Cherry Tomatoes

Crispy Sweet Potato Fries

Roasted Radishes & Brussels Sprouts and Bacon

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*This post contains affiliate links that help keep The Bettered Blondie up and running. When you make a purchase using one of these links, I make a small commission. It does not add any additional cost to you. 

Reverse Seared Steak Method

Learn how to use the reverse sear method to cook the perfect steak. You will get a juicy, tender bite with a perfectly seasoned crust.
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 2 steaks


  • 2 NY Strip Steaks or Ribeye
  • 2 Tbls Steak Rub
  • 2 Tbls Ghee
  • 1 Tbls Avocado Oil
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 2 cloves garlic


  • Preheat oven to 275 degrees
  • Season steak with steak rub (or salt & pepper) and place on a baking rack that is sitting on a baking sheet lined with foil
  • Cook in the oven until desired temperature is reached (I take mine out when it hits 120-125) this can take 30-45 minutes or longer depending on the thickness of the steak
  • Remove steak from oven and heat oil and ghee in a cast iron skillet on high heat
  • Add in the whole garlic cloves and herbs for one minute to flavor the ghee and remove from pan
  • Sear the steak in the flavored ghee/oil on each side for one minute. Serve immediately
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