Do you want to skip the grill and try a new steak-cooking technique instead? If so, you should learn how to reverse sear a steak! In particular, the reverse sear method may become your go-to for cooking thick cuts of steak.
Even if you’re a steak novice, don’t let the process intimidate you; the Ruth’s Chris Steak House team is here to help. Continue reading to learn how to reverse sear a steak, step by step. And of course, you can always make a reservation to dine at Ruth’s Chris for the perfect sizzling steak any day of the week (if cooking isn’t your thing).
What Is the Reverse Sear Method?
In short, you reverse sear a steak by baking it in the oven at a low temperature followed by searing it in a pan. The reverse sear technique took experts by surprise because—as the name suggests—it flips the order of the traditional steak-cooking steps. However, this reverse order actually makes sense. Allow us at Ruth’s Chris to explain why.
Reasons to Reverse Sear a Steak
The reverse sear method comes with several benefits for the home cook. First off, baking in a low-temperature oven helps you cook steak more evenly—especially large, thick cuts of meat like a bone-in ribeye.
On a related note, the reverse sear technique makes it easier to reach the level of doneness you like. The lower oven temperature gives you more control so that you don’t overcook the steak.
In addition, the reverse sear method still gives your steak a beautiful sear. Cooking steak in the oven first causes some of the surface moisture to evaporate, resulting in a drier crust that sears more easily and evenly, especially on a home stove.
How to Reverse Sear a Steak: Step by Step
Without further ado, let’s get into the nitty gritty:
1. Season the Steak
Liberally season the entire surface of the steak with salt and pepper.
2. Let the Steak Reach Room Temperature
Line a baking sheet with foil, and place the steak on a wire rack inside the sheet. Then let the steak sit for 30 minutes to an hour, until it reaches room temperature. Using a wire rack prevents the steak from steaming, which would get in the way of a good sear.
In the meantime, preheat the oven to 275°F.
3. Bake in the Oven at a Low Temperature
Cook the steak in the oven until it is about 5-10°F below the final internal temperature you want. The steak will finish cooking in the pan, so you don’t want to get to the desired temperature just yet! For instance, don’t let the internal temperature exceed 115°F at this point if you want your steak medium-rare.
4. Heat a Cast Iron Skillet Over Medium-High
Take the steak out of the oven and tent loosely with foil while you preheat the skillet. Set the stove to medium-high.
5. Sear the Steak
Pour a couple tablespoons of a neutral oil with a high smoke point temperature, such as grapeseed oil, into the pan. Sear the steak on one side for about a minute. When you flip the steak, add a tablespoon of butter to the skillet. Baste the steak in the melted butter until seared on the second side, in about 45 seconds. The butter leads to enhanced browning and gives your steak that signature Ruth’s Chris flavor.
6. Serve Immediately
Since the steak actually rested before the final sear, you don’t need to give it another rest – the juices are locked in, ready for you to enjoy a succulent steak. It’s time to eat!
Don’t Feel Like Cooking? Visit Ruth’s Chris for a Steak Dinner
Are you ready to reverse sear a steak yourself? Then give it a try! But even with these helpful steak cooking tips from Ruth’s Chris, perhaps you just don’t feel up to the task. If that’s the case, don’t worry! Make a reservation at your nearest Ruth’s Chris Steak House for a delicious sizzling steak dinner.