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Reverse Sear Steak

Tired of overcooking steak by accident? Want to know how to turn a $10 steak into a $40 steak? Well! You came to the right place! The answer is: Reverse. Sear. Sure, this method of cooking takes longer than your traditional pan fry or BBQ, but I can promise you that if you cook your steak using this method, you will never overcook a steak again and it will melt like butter in your mouth. The method of a reverse sear is simple. Bake your steak low and slow in the oven (20-40 minutes depending on preference), let it rest in tin foil for 10 minutes, then flash fry in a hot pan, just long enough to crisp the edges. It will be literal perfection every single time. I also like using this method because it allows me the time to properly prepare some nice sides and time it up perfectly for the final sear! Make a $10 steak look and taste like a $40 steak. Try this out and let me know your thoughts!


Steak (any and all cuts about 1-½ inch thick)


Preheat your oven to 275℉. Line a baking sheet with parchment paper or tin foil and place a rack on top. Season your steaks however you would like and place them on the rack.

If your oven has a built in thermometer, stellar. Place your thermometer into the centre of your steak, but through the side. If you don’t have a built in thermometer, I would recommend you start checking your meat temperature around 15-20 minutes into baking and monitor it closely as it continues to cook. You want to cook your steak about 10℉ less than the final target temperature. I’ve made a quick reference below.

  • Well done: 160℉

  • Medium- Well: 150℉

  • Medium: 140℉

  • Medium-Rare: 130℉

  • Rare: 120℉

Since I like my steaks rare, I’m going to bake my steak until it’s 110℉. Once your steak is baked to where you want it to be, take it out of the oven, wrap it in tin foil and let it rest for 10 minutes.

While you wait for that, get your skillet nice and hot. It’s almost time to sear!

I like to sear my steaks in butter, but you can use oil if you want to. Once your pan is hot and your 10 minutes rest period has lapsed, sear your steak for 2 minutes on either side. You just want to get the edges browned and crisp.

Once it’s done, serve it with your favourite sides and TELL ME that isn’t the best steak you’ve ever made.

I’ve made steaks all the ways you can make them, but there is really nothing that compares to a good reverse sear. Enjoy!!!!!


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