Reverse-Searing Steaks: An Easy Way to Sear Steaks in the Oven

How to easily grill a reverse-seared steak in the oven or air fryer

Today, we're going to show you how to reverse sear a steak, which is an easy way to cook a perfect steak, even for beginners. It has a similar effect to sous vide, but with less juices lost, and it's easy to do with just an oven or an air fryer. It's especially suitable for thicker steaks (3.5 cm or more) to cook evenly. Let's get started with reverse sear steak 😊.

What is reverse shearing?

Reverse searing means "upside down," and it's a method of cooking thick cuts of meat by first slow-cooking the interior at a low temperature and then quickly cooking the exterior at a high temperature at the end. This process ensures that the meat is cooked evenly on the inside and crispy on the outside.

Reverse searing involves using an oven or air fryer to cook the inside of the meat first, and then using a pan or blowtorch to sear the outside. This method is becoming increasingly popular because it utilizes the benefits of a sous vide, but requires no additional equipment, just an oven or pan.

For more information about reverse-shearing, see Wikipediafor more information.

Steak Core Temperature Guide

• Blue Rare: 46°C (114.8°F) to 49°C (120.2°F)
• Rare: 50°C (122°F) to 54°C (129.2°F)
• Medium Rare: 55°C (131°F) to 57°C (134.6°F)
• Medium: 58°C (136.4°F) to 62°C (143.6°F)
• Medium Well Done: 63°C (145.4°F) to 67°C (152.6°F)
• Weldon (Well Done): 68°C (154.4°F) to 71°C (159.8°F)

Use the temperatures above as a guide to finish your steak to your liking!

Recipes: How to grill a reverse-seared steak

Preparation materials

• Beef for steaks: 3.5 cm or moreRecommended
• Salt, pepper: Moderate
• Cooking oil: Moderate
• Butter: 20g

Measurements: I used 1T=15cc, 1t=5cc measuring spoons.

Product information used

• Endgrain chopping board: I use a cutting board with a vertical rim. The advantage is that the surface of the rim is naturally restored after knife scratches, so it lasts a long time. The product has a clean finish and is reasonably priced. The disadvantage is that it is heavy and expensive for what it is. 👉 â See products
• Tomahawk (bone cut): This is where I often buy my steaks from. The bone in the handle of the tomahawk is cut from the bone, which is great for cooking at home. Longer bones make it harder to sear in a pan or put in a small oven. For imported beef, I recommend this vendor. The seller has a lot of options (meat thickness, bone cut, etc.) on their product page. 👉 â See products
• Measuring spoons: This 5cc and 15cc double-sided measuring spoon is a must-have tool for accurate measuring and precise flavoring. There is not much difference between any of them, and they are generally available in stainless steel, so be sure to remove the abrasive after purchase.👉 â See products

"This post is part of my work with Coupang Partners, which means I get a small commission if you click on the links. This may not be the lowest price, so just check the product information and shop around."

Cooking process

Preparing the beef

1.Prepare beef for steak and bring to room temperature (I used a 5 cm tomahawk)
2.Wipe the outside of the prepared meat with a kitchen towel.
3.Salt the meat well, about 11 TP3T of its weight, front to back. Pepper can be added to taste or omitted (steak seasoning is fine).

Internalizing in the oven

1.Preheat your oven or airfryer to 100°C (212°F).
2.Place the steaks on a rimmed tray and place in the preheated oven.
3.Cook slowly until the internal temperature reaches your desired temperature. (I set my target temperature to 135.5°F (57.5°C))
4.The time will vary depending on the thickness of the meat and the power of your oven, but it usually reaches the desired temperature in about an hour. (I reached mine in about 40 minutes)

Shearing

1.Remove the steak from the oven and wipe the surface of the steak thoroughly with a kitchen towel.

2.Heat a skillet over high heat, add a generous amount of cooking oil, and when it's hot enough, add the steaks.

3.Quickly bake for only 30 seconds each side and back.

4.Set the meat aside and remove from the heat.

5.Melt the butter off the heat, add the steaks and spoon the melted butter over them. Do this quickly, no more than a minute, and you can add herbs (rosemary, thyme, etc.) for flavor.

5 tips for success

• You can also use a searing torch to sear the outside of the steak, or do it in a short burst in a preheated oven.
• For steaks, use meat that is at least 3 centimeters thick. We recommend using 3.5 cm or more.
• It's a good idea to have a thermometer in your oven or air fryer, but if you don't have one, take it out halfway through to check the temperature.
• Reverse-seared steaks don't require a resting process because they're already cooked evenly on the inside and then seared on the outside.
• If you're unsure of the proper temperature for heated cooking oil, just add 4 T, and if it starts to smoke, add another 1 T to bring the temperature down before baking.

Closing thoughts

It takes a little bit of time, but it's a great way for beginners because you can completely eliminate the mistake of undercooking or overcooking. It's a great way for experienced cooks to get the hang of it, but for those of us who cook at home occasionally, it's a real challenge 😊. If you've ever struggled with grilling a steak at home, try reverse-seared steaks because it's like a mathematical formula that guarantees the right answer. Trust the numbers! Have a great day and enjoy your meal.

Another way to grill a steak

• Learn how to sous vide steaks - It requires a sous vide machine and is similar to reverse searing, where the steak is cooked evenly on the inside first and finished with a light sear on the outside.
• See the chopsteak recipe - It's a quick and easy dish made with bite-sized pieces of beef that are sautéed in a pan with vegetables and sauces. In this recipe, we've flavored it with ketchup and oyster sauce to make it even easier.

Foods to prepare together

• Aligot PotatoesSee Pomme Aligot - These French cheese potatoes are similar to mashed potatoes but have a cheesy, stretchy texture. They're great to serve with steak.
• Get the recipe for Stir-fried Broccolini Sprouts - Broccolini can be sautéed with oyster sauce and other seasonings for a spicy, savory flavor or paired with steak. You can also substitute asparagus or other green vegetables for broccolini.
• Get the Cheesy Oven Baked Potatoes recipe - The potatoes are boiled in chicken stock to add flavor, then tossed with olive oil and cheese and baked in the oven for a second time. It gives the potatoes a rich flavor without being overpowering, and is delicious on its own or with steak.