Reverse Searing Is the Secret to Cooking Restaurant-Quality Steak at Home

There are seemingly endless ways to cook meat. Among the most popular are braising, roasting, grilling, and searing. When you sear a piece of meat, you cook it briefly in a very hot pan until a golden brown crust forms. Depending on the thickness of the cut, you'll often need to finish cooking your protein by roasting it in the oven to cook it through.

Reverse searing is a variation on searing and finishing the meat in the oven. It's not a new technique in professional kitchens, but it has made its way into the lives of home cooks more recently. It's pretty much exactly what it sounds like—and we are big fans. 

What Is the Reverse Sear Method?

The reverse searing method involves working backwards to create meat that is perfectly cooked with an even golden brown crust on the outside. That means the steak starts in the oven and finishes on the stovetop.

If you're at all timid when it comes to cooking thick or more expensive meats, it is a good technique to use. It provides home cooks with a more foolproof way to ensure you won't over or under-cook steaks, chops, and tenderloins. 

The Benefits of Reverse Searing a Steak

In addition to being a surer, less stressful method for home cooks who don't cook pricey steaks on the regular, reverse searing has other benefits.

Even Cooking Every Time

With a traditional searing method, a steak will cook from the outside in, which leaves some parts of the center overcooked. When you start the steak in the oven, where it's completely surrounded by dry heat, it will cook more gently and evenly. The meat will be juicier and there won't be an overcooked, gray ring around the edge. 

Better Browning

The reason you want to get a good sear on meat is exclusively for the sake of flavor. When that browning occurs, it is a "Maillard reaction." This reaction is crucial to creating depth of flavor for all kinds of ingredients, says Angelo Competiello, a chef and restauranteur. The crisp crust on a loaf of bread and the sweet flavor of caramelized onions are all achieved by a Maillard reaction. It is the best way to concentrate the ingredient's flavor and provide a better eating experience. It allows the true characteristics of the ingredients themselves to shine through.

The two most common mistakes people make when searing meat are starting with a cold steak and not patting the meat dry. The reverse searing method takes care of both of these steps for us. When you do finally sear the meat towards the end of the process, it will develop a dry crust unlike any you've experienced with a traditional sear. 

How to Reverse Sear a Steak

Tempted to give reverse searing a try? We don't blame you—it's the secret to making restaurant-quality steak at home. Here's how to do it:

1. Start by seasoning the meat and cooking it on a sheet pan in the oven at a relatively low temperature (think somewhere between 225 to 275 degrees Fahrenheit). Lining the pan with a wire rack is not essential, but it does allow air to circulate more evenly, which will ultimately cook the meat a little more evenly.
2. Bake the meat until it's about 15 degrees lower than the desired final internal temperature (it will continue to cook after it comes out of the oven). For instance, if you're cooking a filet mignon to medium-rare, you should pull the steak from the oven when it reaches 115 degrees. By the time it is seared, it will reach a perfect 130 degrees.
3. Take a heavy-bottomed pan, such as a cast-iron skillet, and heat it over high heat on the stovetop until it is super hot. As soon as you can't hold your hand directly above the pan for more than a second or two, it's ready to go. Swirl in a slick of oil and add the steak to the pan, flipping as soon as each side browns. 

Types of Meat to Reverse Sear

Reverse searing takes a bit of time, patience, and practice, but it's worth it for certain applications. Competiello has seen his fair share of steaks and roasts. He notes that thicker pieces of meat and more expensive cuts are generally best for the reverse sear method.

A home cook will find it easier to cook thick cuts like beef tenderloin and filet mignon properly with the reverse sear method. The same goes for other expensive meats. The method itself is simply more reliable, so you don't run as high of a risk of over-cooking protein that you spent a good deal of money on.

Leaner cuts that dry out easily, like pork tenderloin and pork chops, will also benefit from reverse searing. Just make sure your pan is super hot when it comes time to sear.