The Best Way to Cook Thick Steaks
The reverse sear method has revolutionized how we cook thick steaks at home. By flipping the traditional method – cooking low first, then searing – you get edge-to-edge perfect doneness with an incredible crust.
Why Reverse Sear Works
Traditional searing first creates a gradient of doneness – well-done edges fading to pink in the middle. Reverse searing gives you even color throughout with a thin, crispy crust on the outside.
Best Cuts for Reverse Sear
- Ribeye (1.5 inches or thicker)
- New York Strip
- Filet Mignon
- Tomahawk
- Porterhouse
Equipment Needed
- Wire rack and baking sheet
- Meat thermometer (essential!)
- Cast iron skillet
- High smoke-point oil
Step-by-Step Instructions
- Season and rest: Season steaks generously with salt and pepper. Let sit at room temperature 45 minutes.
- Low heat phase: Place on wire rack over baking sheet. Bake at 250F until internal temp reaches 10-15 degrees below target (about 45-60 minutes for a 1.5-inch steak).
- Rest briefly: Remove from oven and let rest 5 minutes while heating your skillet.
- Get the pan screaming hot: Heat cast iron over high heat until smoking. Add a thin layer of oil.
- Sear: Sear 45-60 seconds per side until a deep brown crust forms.
- Finish with butter: Add butter, garlic, and herbs. Baste for 30 seconds.
- Rest and serve: Rest 5 minutes before slicing.
Temperature Guide
- Rare: Pull at 115F, sear to 125F
- Medium-Rare: Pull at 120F, sear to 130F
- Medium: Pull at 130F, sear to 140F
Ask Ruiz Custom Meats to cut your steaks extra thick – perfect for the reverse sear method!
