Juicy steak cooked using the reverse sear method is the best way to ensure that the steak will be perfectly cooked every single time. This method helps highlight the tender cuts of steak and allows you to have the perfect steak to then serve any way you prefer.
This steak recipe is perfect to serve as a nice dinner in, especially when celebrating a special occasion. It can also be a great addition to the menu for a dinner party and can be served with a multitude of delicious side dishes. This reverse sear steak recipe will produce the best steak every time and can give you the confidence to create a good steak to share with you guests every time. These steaks are a great addition to your summer barbecue menu for Memorial Day, July 4th or Labor day celebrations.
This was inspired by my Grilled Steak with Chimichurri Sauce on this site, and pairs well with this Horseradish Sauce.
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Ingredients
- thick cut ribeye steak
- avocado oil
- salt
- black pepper
See recipe card for quantities.
Instructions
- Step 1: Turn half of the burners of the grill on high heat and leave the other half off.
- Step 2: Coat both sides of the steak with avocado oil. Generously season both sides with salt and pepper.
- Step 3: Place steaks on the grill on the side where the burners are off. Close the lid and allow the steaks to cook in the indirect heat until they reach an internal 125 degrees.
- Step 4: Heat up a cast iron skillet or a griddle on medium high heat. Add about 2 tablespoon of avocado oil. Sear both sides of the steak about 1-2 minutes on each side until caramelized and once the internal temperature reaches 130-135 degrees. Allow the steaks to rest at least 10 minutes before serving.
Hint: use an onion to clean your grill. This will avoid issues that come along with using a grill brush such as bristles falling off and sticking to the grill. The onion gives your heated up grill a nice clean while also leaving behind a little flavor. Slice the onion in half and hold with tongs to rub it on the grates to clean.
Substitutions
- Avocado Oil - instead of avocado oil, use canola oil or any other neutral oil with a high smoke point. Avocado oil has the highest smoke point so this is the best choice.
- Ribeye - use a different cut of steak such as a New York strip steak, filet mignon or even a tomahawk steak
- Salt and Pepper - while salt and pepper should always be used, feel free to add more or try some steak seasoning blends
Variations
- Spicy - add chili pepper flakes while seasoning the steaks to imbue heat into the dish
- Deluxe - add chimichurri sauce or horseradish sauce on top of the steaks when serving
- Sandwich - add sliced steak to a sandwich with creamy horseradish sauce, onions and seasoned arugula
See this Steak Sandwich on my website!
How to make this recipe indoors
If you do not have a grill available or if the weather is not cooperating, this recipe can be made inside as well. To do this heat the oven to 350 degrees. Place the seasoned steaks on a rimmed baking sheet and place the baking sheet on the wire rack in the oven. Bake until the steak reaches an internal temperature of 120-125 degrees. When the temperature is getting close to reaching 120-125 degrees, start to heat your skillet. Once you have a hot skillet, add a little olive oil to the pan or a tablespoon of butter and give both sides of the steak a good sear. This helps accomplish the reverse searing method and still gives you a super juicy steak without stepping outdoors.
Equipment
To create this recipe, a gas grill is needed. To sear a cast iron skillet is needed or a griddle grill. This recipe can also be made inside using the same method. To do this you will need a cast iron pan and an oven.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven prior to serving. If possible, try to eat the steak fresh, it will dry out while reheating. If you expect there to. be leftovers, try not to cook all of the steak at once or cut the leftover steak into cubes and make a Grilled Steak Quesadilla. Turning the leftover steak into a recipe like a quesadilla can help hide some of the texture loss.
These ingredients do stand up well to freezing prior to cooking for up to 2 months.
Top tip
Add a resting butter on your steak after searing and before slicing to assure you have an extra juicy steak. When slicing your steak, make sure you cut against the grain. The grain is the direction that the muscle fibers in the meat run. By cutting against the direction of the muscle fibers makes them shorter and gives a much more tender cut of steak that will absolutely melt in your mouth.
FAQ
While you can get your steak up to the correct temperature just by cooking on indirect heat and have a juicy steak, that final quick sear gives the steaks a flavorful crust and almost caramelizes the meat in a sense. It allows the steak to truly shine as the beautiful thick ribeyes that they are and gives the best results.
To cook steak to medium rare, the internal temperature of the steak needs to be around 135 degrees. To know what temperature you are cooking steaks to, use a meat thermometer. You can either use an instant read thermometer or use a probe thermometer that goes into the side of the steak into the center and stays there while the steak cooks so you can track the temperature while cooking the steak using the reverse sear technique.
Allowing a steak rest time assures your steak is extra juicy. If you cut into your steak too soon, the steak will then release a lot of its juices and may slightly dry out. Allowing the steak to rest about 10 minutes will help the steak retain its juices and give the result of a very juicy and tender steak.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Reverse Seared Steak recipe:
📖 Recipe
Reverse Sear Ribeye Steak
Equipment
- 1 flat top grill or cast iron skillet
- 1 grill tongs
Ingredients
- 2 ribeye steaks
- 2 tablespoon olive oil
- salt and pepper to season steak
Instructions
- Turn half of the burners of the grill on high heat and leave the other half off.
- Coat both sides of the steak with avocado oil. Generously season both sides with salt and pepper.
- Place steaks on the grill on the side where the burners are off. Close the lid and allow the steaks to cook in the indirect heat until they reach an internal 125 degrees.
- Heat up a cast iron skillet or a griddle on medium high heat. Add about 2 tablespoon of avocado oil. Sear both sides of the steak about 1-2 minutes on each side until caramelized and once the internal temperature reaches 130-135 degrees. Allow the steaks to rest at least 10 minutes before serving.
Notes
- when taking the temperature of the meat, make sure you are temping the center of the steak.
- slice the steak against the grain for the most tender slices.
Nutrition
food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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