Reverse-Seared Thick Steak for Two
In short: A thick steak slow-roasted in a low oven, then seared in a hot pan with butter and thyme for an even pink center and a deep brown crust. It takes about 1 h in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 h
- Servings
- 2
- Difficulty
- Medium
- Calories
- 570 kcal
Reverse searing flips the usual order: the steak warms slowly in a low oven first, then gets a short, fierce sear at the end. The result is an even pink center with almost no gray band, and a crust that is easy to control. The method suits thick cuts of 4 cm (1 1/2 inches) or more, and it is forgiving because the oven does most of the work. It takes about 50 minutes, so save it for a slower evening.
Instructions
- Pat the steaks dry and season all sides with the salt and pepper. If you have time, leave them uncovered on a rack in the fridge for 1 hour so the surface dries and browns better.
- Heat the oven to 120°C (250°F). Set a wire rack in a baking tray and lay the steaks on it with space between them.
- Roast for 30 to 45 minutes, until a thermometer in the center reads 52°C (125°F) for medium-rare or 57°C (135°F) for medium. Start checking at 25 minutes, since thickness varies.
- Take the steaks out and pat them dry again. Heat the oil in a heavy skillet over high heat until it just begins to smoke.
- Sear the steaks for 1 minute per side until deeply browned. Add the butter, thyme and garlic, and baste for 30 seconds more.
- Hold each steak on its edge with tongs for 20 seconds to brown the fat. Rest the steaks on a board for 5 minutes, then slice against the grain and spoon over the pan butter.
Tips
- The steps give 52°C (125°F) for medium-rare and 57°C (135°F) for medium, so pull the steaks at the lower number if you want them rarer. Food-safety guidance for beef steaks is 63°C (145°F) with a rest, so cook to that for children, older adults or anyone pregnant.
- Pat the steaks dry again after the oven. A dry surface is what builds a crust in under two minutes of searing.
Questions and answers
What is the difference between reverse searing and normal searing?
Normal searing browns the steak first and finishes it in the pan or oven. Reverse searing cooks it gently in the oven first and sears last, which gives more even doneness from edge to center.
Can I reverse sear on a grill?
Yes. Cook the steak over indirect heat with the lid closed until it is 5 to 8°C below your target, then move it over the hottest part of the grill for a minute or two per side.
Can I reverse sear thin steaks?
It is not worth it for steaks thinner than 3 cm (1 1/4 inches), which would overcook before the sear. Use the pan-searing method instead.
How long does it take to make Reverse-Seared Thick Steak for Two?
About 1 h in total: 10 min of preparation and 50 min of cooking.
How many calories are in Reverse-Seared Thick Steak for Two?
About 570 kcal per serving, with 55 g of protein, 0 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 55 g |
| Carbohydrates | 0 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
