Reverse searing flips the usual order: cook the steak gently until it is nearly at your target temperature, then finish it over very high heat for color and crust.

Start with the right steak

This method shines with steaks about 1.5 inches thick or more. Ribeye, strip, porterhouse, and tomahawk are natural candidates.

The basic method

  • Season the steak and place it on a rack over a sheet pan.
  • Cook in a low oven or indirect grill until it is just below your target doneness.
  • Pat the surface dry if needed.
  • Sear quickly in a ripping-hot pan or over direct heat.
  • Rest briefly and slice.

Use a thermometer

Timing changes with thickness, starting temperature, and equipment. An instant-read thermometer is the most reliable way to stay in control. Pull before the final target because the sear adds heat.

Build flavor at the finish

During the final sear, add butter, herbs, or garlic only if your pan and timing allow. The goal is a dark crust without scorching the aromatics or overcooking the center.