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Reverse Sear

After a foodie friend talked about his favourite method of cooking steak, I started researching the Reverse Sear method. It’s based on a low and slow cook first in the oven, then hot sear in a pan. I also tried doing steak sous vide, but I wasn’t blown away. Different cuts like Tri Tip worked amazing in sous vide, but a simple ribeye didn’t seem to benefit that much.

Enter the Reverse Sear. Use a thick cut steak, like a 1.5 inch to 2 inch Ribeye. Mine were from the Italian Centre In Calgary, Piedmontese beef, lots of marbling and aged 45 days I believe. With this method you get edge to edge perfect cook, without having to tend to it like you would on a stove or grill. And the biggest benefit for me, way less mess.


Baking sheet


cooling rack

Heavy bottom pan like a cast iron


Thick cut steak (1.5-2 inch)

Salt, pepper, and any other herbs or seasonings

1 TB Butter

1 TB Olive oil


Preheat oven to 250 F

Line a baking sheet with foil, add a roasting or cooling rack on top. Essentially you are creating air around the bottom of the steak. Season both sides of the steak well. Place on the rack.

Bake in the preheated oven for 20-40 minutes. I cooked mine about 30 minutes for medium. You can cut into the end to check doneness.

Preheat the heavy bottom pan to super hot and melt the butter in the olive oil.

Sear the cooked steak 1-2 minutes each side. You aren’t cooking it, just getting a nice, caramelized crust.

Enjoy immediately, no need to rest or wait.

Let me know if you make the recipe and feel free to tag me on Instagram @wherelizis

I’ve also uploaded a video reels on my Instagram.


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