One of the best methods for steak: start it low, cook it slow, then quickly sear or grill for a beautiful crust.
The process of reverse-searing is really simple: Season a thick-cut steak (the method works best with steaks at least 40-50mm thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 90 and 135°C. You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 5 to 8°C below your desired serving temperature, then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it.
Then dig into the best-cooked steak you've ever had in your life.
For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.
A good thermometer is absolutely essential for this process.
Temperature and Timing for Reverse-Seared Steak
For 40mm Steaks in a 120°C Oven
Doneness | Target Temperature in the Oven | Final Target Temperature | Approximate Time in Oven |
Rare | 40°C | 49°C | 20- 25 mins |
Medium - Rare | 46°C | 54°C | 25 - 30 mins |
Medium | 52°C | 60°C | 30 - 35 mins |
Medium - Well | 57°C | 66°C | 35 - 40 mins |
Get more detail and watch the video here.
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