R everse Sear starts with low heat to cook your steak, followed by a high heat sear to lock in all the flavor.

Recently named the best way to cook a steak, Reverse Sear starts in the oven or on a grill prepared with two heat zones and ends by searing on both sides with high heat.  The result is Texan perfection.

You'll Need

Best Beef Cuts
for Reverse Sear

  • Ribeye
  • Strip Steak
  • Tenderloin
  • T-Bone
  • Thicker steaks work best for reverse sear. The steak you choose should be at least 1-inch thick.

A Step-by-Step Guide

Reverse Searing Beef


Preheat oven

Preheat oven to 275°F.

Season your steak

Season your steak on both sides.

Cook steak

Place steak on broiler pan and into the oven. Remove steak when internal temperature reaches 125°F.
Use a meat thermometer inserted into the side of the steak to determine when it's done. An oven-proof thermometer is a great option.

Let it rest

Rest steak for 10 minutes. This allows the internal temperature to continue to rise and the juices to redistribute.


Heat a skillet and sear steak one minute on each side to form a delicious crust on the outside. The final internal temperature should reach 145°F for medium rare.
Because you've already rested your steak, it's ready to enjoy as soon as you remove it from the skillet.