For a thick steak, the reverse sear is the most reliable way to get an even, edge-to-edge pink interior with a deep brown crust. It flips the usual order: you cook the steak gently first, then sear it at the very end. It takes longer but it is nearly impossible to mess up.
Why it works
Searing a thick steak from raw overcooks a gray band under the surface before the center is done. The reverse sear avoids that by bringing the whole steak up to temperature slowly and evenly in a low oven, so when you finally sear it, you are only browning the outside, not cooking the inside.
The two stages
- Season the steak and set it on a rack in a low oven, around 250 degrees.
- Cook until the center reaches about ten to fifteen degrees below your target.
- Then sear it hard in a screaming-hot pan for about a minute a side.
Best for thick cuts
This method shines on steaks at least an inch and a half thick. It does not suit thin steaks, which cook through before you can build a crust. A bonus: because the surface is already dry and warm from the oven, the final sear builds a crust faster and better than searing from cold. A thermometer is essential here, since the whole point is precision. Rest it briefly and slice.