How to reverse sear a steak for restaurant results at home. Reverse sear is a two-step steak cooking technique – first, you’ll slowly bring your steak up to temperature in the oven, then you’ll sear it in a hot skillet for a beautiful crust and finish. Reverse sear is best for thicker steaks, at least 1.5 to 2 inches thick.
You need Omaha Steaks steak, foil, knife, tongs, skillet, raised pan, meat thermometer, cast iron skillet, oil, seasonings, and fresh herbs.
How to Reverse Sear a Steak:
1. Thaw steaks and pat dry.
2. Season both sides.
3. Cook low and slow in preheated 250F oven and remove steaks 10F below target temperature. Use Omaha Steaks app with cooking timer. (
4. Sear both sides of the steak in hot preheated skillet with high-temp oil, garlic, butter, and fresh herbs. Baste steak with butter as it cooks.
5. Rest steaks under foil 5-10 minutes.
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Get full directions our blog, The Block:
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