How to reverse sear a steak


Opinion alert: I think that reverse searing is the best way to cook a steak. It ensures even cooking, it is easy to do and results in unbeliveably tasty meat. Kenji Lopez Alt, pioneered the technique and has explained why it’s the best way to cook a steak. Here's how I do it.

Cooking time: 50 mins

What you'll need:

  • 1x thick-cut ribeye steak (around 400g)

  • 2T of butter

  • 2 sprigs of rosemary

  • 3 cloves of garlic (peeled and crushed)

  • salt and pepper

What you'll do:

Take your steak out of the fridge at least an hour before you want to cook it so that it can come up to room temperature, allowing it to cook more evenly. Put it on a wire rack on a baking tray lined with foil (saves you cleaning the tray). Pat the steak dry with paper towl and generously salt and pepper both sides of the steak. Leave the seasoned steak out on the counter until you're ready to cook.

Preheat your oven to 135℃ and place the tray with the steak on the middle rack. Cook in the oven for around 45 mins - cooking time will vary depening on the size of your steak. I'd say check in on it after 30 mins. Use a digital probe thermometer to check the internal temperature of the steak. When it gets to around 50℃ (we're aiming for medium-rare, if you prefer rare, get it out at 45℃), it's ready to come out of the oven.

Heat a well-seasoned (read about seasoning here) cast iron pan until it is screaming hot. Add the steak to the pan and cook it on one side for around 90 seconds, until it's become beautifully caramelised. Flip the steak and then add your butter, garlic cloves and sprigs of rosemary to the pan. Once the butter is melted, start spooning it over the steaks as a kind of basting. Brush the steaks with the butter-soaked rosemary springs to impart as much flavour to the crust of the steak as possible. Give the steak a blast on each edge too, to make sure the fat gets nice and caramelised.

Once you're satisfied with the colour all over the steak, get it out of the pan and onto a carving board. Leave it to rest with the rosemary and garlic cloves on top of it for at least 10-15 mins. After resting you can carve it up for serving or just tuck in. A 400g steak can quite easily feed two people, so I suggest slicing the steak into 1cm thick slices, against the grain of the meat. Sprinkle with large granules of sea salt to serve. You can make a pan sauce or just eat it plain, either way is delicious.