Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!

Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!

 

Steak dinners are not an every-week occurrence for most of us, so when we have them, they should be five-star fare.

I vividly remember the first time I served reverse seared steaks. It was several years ago on Father’s Day, and my parents and in-laws had joined us for dinner.

Our parents raved. Jack and the kids oohed and aahed multiple times as we ate. I heard the words, “This is the best steak I ever had.” 

The best part is, the whole process is quite easy. The initial steps are hands-off, and the final sear is lightning quick – you’ll stand over the grill for maybe three minutes. 

But first thing’s first! What exactly is a dry brine and what is a reverse sear? And why will they make the best tasting steaks?

What is a reverse sear?

A reverse sear is a two-step cooking process. The steak is first cooked in a low oven to achieve an internal cooking temperature just below where you want it to end. (You could do this step on the grill, and I provide directions for that as well. I prefer the ease of the oven here.) 

Then the steak is finished off on a HOT grill or pan. The technique is best suited to steaks that are at least 1½ to 2 inches thick, and the result is a gorgeous (and delicious!) brown crust and a tender, juicy interior.

For those who are familiar with sous-vide cooking, the reverse sear technique accomplishes the same thing, only without the special equipment—or the plastic wrap and water.

What is the benefit of a reverse sear?

The reverse sear process allows you to better control the doneness of the steak and yields a more consistent color throughout the interior. It also delivers a more tender steak inside with a beautiful crust on the outside.

As an added benefit, flareups on the grill, which are common as fat drips off the meat and can create too much charring during the traditional way of grilling steaks, don’t pose a problem because the time on the grill is short.

The process also affords flexibility, as the low-and-slow step may be done in the oven or on the grill and the searing step may be done on the grill or on the stovetop.

It’s truly foolproof. If you’re someone who doesn’t feel comfortable cooking on a grill, you cannot mess this up. By the time you get to the grill, you’ve already nailed the internal temperature, and all you need to do is flip the steaks a few times over the highest heat. This step takes mere minutes.

What is a dry brine?

Dry brining is the process of seasoning meat with salt and sometimes other spices and then letting it rest.

Why dry brine?

I’ve done this with other recipes on the blog, like Crispy Buffalo Wings and Perfect Roast Turkey. While it’s optional, the extra step dries out the exterior, which results in a better sear and browning later. (A wet exterior is the enemy of a good sear.) The process is conveniently hands off too.

But there’s more.

You may still be thinking, why would I want to dry out the meat? And it is counterintuitive at first glance. Initially, the salt draws out moisture – just like when you salt zucchini or eggplant, and the moisture beads up on the surface.

But after some time, the brine formed by the salt and the meat’s natural juices begins to break down the muscle fibers. This makes the fibers more absorbent, and the brine is drawn back into the meat.

In essence, you use the meat’s own juices to make the steak more tender and flavorful.

You may use the dry brine and reverse sear methods in isolation, and both will yield great benefits. When used in tandem, however, the result is likely to be the best steak you’ve ever eaten. And I venture to say that, once you try, you’ll likely be surprised by the ease of the process – and relieved that the guess-work has been eliminated!

Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
The science behind the dry brine: Tests by chef and food scientist J. Kenji López-Alt have revealed that 15% less moisture is lost in an overnight, uncovered stint in the fridge as compared to the moisture lost when cooking a steak that has not been prepared this way. And in terms of the sear, a dry exterior allows for a better sear, which further locks in moisture!

What if I don’t dry brine?

If you don’t dry brine, it’s best to salt the steak just before grilling. If you salt 15 to 20 minutes before cooking, the salt will have had time to pull moisture from the meat but there won’t have been sufficient time for it to be reabsorbed.

In a nutshell, plan on salting just before cooking or at least an hour ahead. If you didn’t do the overnight dry brine, your steaks will certainly benefit from any time you can give them the day of, as long as it’s at least an hour.

Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!

Should steaks be cooked cold from the fridge or at room temperature?

Before cooking, bring the steaks to room temperature. A rest of 30 to 60 minutes encourages quicker and more even cooking.

Do reverse seared steaks need to rest after cooking?

Generally speaking, a rest of at least five minutes (and 10 or more for thick steaks and roasts) is recommended to allow the juices to redistribute through the meat rather than running out onto the platter. This rest is not critical with a reverse seared steak; the low-heat technique used in the first stage of cooking followed by the flash sear won’t draw the juices to the surface like the traditional method. But perhaps out of habit, I still let the steaks rest for a few minutes.

If the steak is frozen, thaw completely and pat dry before beginning the process.

Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
After first cooking the steaks in a low oven, they are ready for a quick sear on a very hot grill. I like to do the initial step in the oven, although you may do it all on the grill, using low, indirect heat for the first step. The key is to cook the steaks slowly at low temperature until the internal temperature is 15 degrees less than your desired final temperature. (Specifics are in recipe card.) Using a quick-read thermometer (I use ThermoPro) is key at this point, as it’s the only way to be certain, since cooking times will vary based on thickness of cut and precise oven or grill temperature. 
Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
Actual grilling time is a mere minute or so per side. I like to briefly sear the edges too.  
Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
If you’d like diamond-shaped grill marks, rotate the steaks 45° from the first placement on the grill. But even if you don’t have picture perfect grill marks, these reverse sear steaks will still taste perfect!
Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
Two of my family’s favorite side dishes with this steak are Roasted Potato Bites and Polenta Fries.
Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!
For this method to work most effectively, the steaks should measure between 1½ and 2 inches thick. The process is very easy and mostly hands-off, and the end result is a golden sear and meat that is tender, juicy, and evenly cooked to your preferred temperature. 

Don’t have a meat thermometer? It is the best way to ensure your steaks are cooked to your perfect degree of doneness. ThermPro makes a reliable, inexpensive, quick-read thermometer for those who may need one. For a few more dollars, this model will provide an accurate temperature reading in a single second.

Helpful hint: When taking the temperature, insert the thermometer into the thickest part of the meat, and go in through the side of thinner foods like hamburgers and chicken breasts. Also, to ensure an accurate reading, the thermometer should not touch any fat, bone, or the pan.

If you make this recipe, please comment and give it a 5-star review if you deem worthy. The feedback is always appreciated!

Learn the secret to the very best steaks – a golden sear on the outside, your preferred level of doneness inside, and maximum flavor. Reverse sear will be your new favorite method!

Reverse Sear Steak (with easy overnight dry brine option)

Pairing an unconventional cooking method with a simple dry brine delivers perfectly-cooked steaks with a golden sear every time. You may start the reverse sear process in the oven or on the grill, and the final sear may be done on the grill or stovetop.
Servings: as many servings as needed
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes

Ingredients

  • Coarse salt (kosher and sea salt work well)
  • Freshly ground pepper
  • Steak, at least 1½ - 2 inches thick (like NY strip, ribeye, tenderloin, porterhouse, or T-bone steaks)
  • Special equipment: Quick-read thermometer

Instructions

  1. Dry brine or simply season and cook: Liberally season the steaks all over with salt and pepper. Tip: ¾-1 teaspoon of Morton kosher salt (which is widely available and the brand I use) per pound of steak is generally recommended. Because of its larger granules, the Diamond Crystal Kosher Salt equivalent is 1½ teaspoons (this brand is less available in many regions). If dry brining, place on a rack over a rimmed baking sheet and refrigerate, uncovered, for up to 48 hours. (One hour in the refrigerator is the minimum.) If not dry brining, season the steaks just before cooking.
  2. Before cooking, bring your steaks to room temperature. A rest of 30 to 60 minutes encourages quicker, more even cooking.
  3. For the reverse sear: Preheat the oven to 250℉ and place the steaks on a lightly oiled or sprayed rack set over a rimmed baking sheet. If you dry brined, you can use the rack they’re already on. Cook until the internal temperature is 15 degrees below your desired final temperature (see guide below), anywhere from 20 to 40 minutes depending on initial temperature, thickness of steaks, and individual oven. Start checking the internal temperature with an instant-read thermometer after 15 minutes to get a sense of where you are in the process and continue to check every 5 to 10 minutes – or less if you’re getting close. If you have an oven probe, this is a great time to use it. You may also do this over indirect heat on a grill, trying to maintain a temperature of 225 - 250℉. In this case, close the lid and flip the steaks frequently, checking for hot spots.
  4. When you’re closing in on your target temperature, preheat the grill to high heat. Alternatively, you can cook the steaks in an oiled cast iron or heavy stainless steel skillet. Either way, you want that grill or skillet to be HOT. Add the steaks and cook, flipping frequently with tongs and giving the edges a sear too, 1-2 minutes per side, or until both sides have a lovely brown crust. (Tip: Don’t close the grill lid – at this point we’re searing the edges and minimizing further internal cooking.) You may enjoy immediately, as there's no need to let reverse-seared steaks rest.
  5. Target internal temperature after first stage of cooking, followed by final target temperature:
    Rare: 105℉ → 120℉
    Medium-rare: 115℉ → 130℉
    Medium: 125℉ → 140℉
    Medium Well: 145℉ → 150℉
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