Strip steak with several slices cut on a wooden cutting board, topped with garlic butter.

How To Reverse Sear Steaks Perfectly

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Reverse Sear
  • Cuisine: American


Perfectly cooked, juicy steak with caramelized crust and none of the gray, overcooked ring inside is possible with this easy, reverse sear method.


  • 1 1/2 tsp. salt
  • 2 New York Strip steaks, 1 and 1/2- to two-inches thick
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter


  1. Season steaks evenly with salt, on all sides.
  2. On a parchment-lined sheet pan fitted with a cooling rack, place steaks 2-inches apart. Let stand 30 minutes to allow steaks to come to room temperature.
  3. Preheat oven to 275°F.
  4. Place pan in oven. Bake 25 minutes, or until internal temperature registers 90°F* on an instant-read thermometer.
  5. Remove pan from oven, set aside.
  6. Preheat a large frying pan on high heat for 30 seconds. Add oil; when oil is shimmering, add butter; swirl pan until butter is melted.
  7. Immediately add steaks, searing each side for 15-30 seconds.

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*Consuming raw or undercooked meats may increase your risk of foodborne illness.