How to Reverse Sear Steak for Crispy Crust and Juicy Center

This Reverse Sear Steak method delivers a tender, juicy steak with a reliable internal temperature every time. It’s simple, adaptable to any cut, and especially rewarding with a thick filet mignon.

I love the experience of dining at a high-end steakhouse; here in Cincinnati, Jeff Ruby’s is a favorite. Still, I take pride in cooking restaurant-quality steak at home. The reverse sear technique is the key: gently bring the steak up to your desired internal temperature in a low oven, then finish with a quick, flavorful sear in butter to form a crisp, caramelized crust. This approach reduces the chance of overcooking and makes it easier to hit a consistent doneness from edge to center. It works with ribeye, strip steak, porterhouse and especially thick-cut filet mignon when you want an elegant, evenly cooked steak.

How to Reverse Sear Steak

1. Season each steak generously with salt and freshly ground black pepper, or marinate if you prefer. Let the steaks sit at room temperature for 20–30 minutes if time allows.
2. Preheat the oven to 300°F (150°C). A lower oven temperature cooks the steak more gently and helps produce a uniform interior.
3. Place the steaks on a shallow baking dish or on a rack over a baking sheet to allow air circulation beneath the meat.
4. Bake the steaks until they reach your target internal temperature (see temperature guide below). Use an instant-read thermometer inserted into the thickest part to monitor doneness.
5. When the steaks are out of the oven, heat two tablespoons of butter in a non-stick or heavy skillet over medium-high heat until the butter foams and begins to brown slightly.
6. Sear the steaks for about one minute per side to form a deep golden-brown crust; spoon some butter over the top while searing for extra flavor.
7. Transfer the steaks to a cutting board and let them rest for a few minutes so juices redistribute before serving.

Temperature Guide for Reverse Sear Steak

Cooking to your preferred doneness is a personal choice. I typically aim for medium, but the reverse sear lets you choose precisely. Check with an instant-read thermometer and remember the steak will rise a few degrees while resting.

Rare: 135°F

Medium Rare: 140°F

Medium: 150°F

Medium Well: 155°F

Well: 165°F

Kitchen Tips

• Use an instant-read digital thermometer to verify internal temperature; it’s the most reliable way to get consistent results.
• A heavy-bottomed skillet, cast iron or a good non-stick pan will give an even, hot sear. Preheat the pan well before adding butter and the steaks.
• For the best crust, pat steaks very dry before seasoning and searing. Moisture prevents proper browning.
• Let steaks rest 3–5 minutes after searing. Resting helps the juices redistribute so the steak stays moist when sliced.
• Adjust oven time depending on steak thickness: thicker cuts will take longer to reach the target temperature. Start checking earlier for thin steaks to avoid overcooking.
• Try finishing with a pat of compound butter (garlic-herb or lemon-parsley) for an extra layer of flavor during resting.

More steak recipes

• How to make a great steak marinade
• Open-faced grilled steak sandwich with roasted red pepper vinaigrette
• Grilled margarita steak fajitas
• Pineapple-marinated steak tacos
• Grilled steak and asparagus salad with pineapple vinaigrette