Reverse Searing Steak

March 4, 2025 | Michele Lyons | Cooking Tips, Recipes | Leave a Comment

Master the Reverse Sear Method for the Perfect Steak at Home

Sometimes, firing up the BBQ isn’t an option—whether it’s bad weather or you just want an easier way to cook indoors. That’s where the reverse sear method comes in. This technique delivers a quality result with minimal effort, making it a great option for steak lovers cooking at home.

What is Reverse Searing?

Reverse searing is a two-step cooking process that starts in a low-temperature oven and finishes with a quick sear in a hot pan. This method allows for even cooking, a tender and juicy interior, and a beautifully caramelized crust.

How to Cook a Steak Using the Reverse Sear Method

Start with a High-Quality Steak – Choose a thick-cut steak such as a tomahawk or T-bone and bring it to room temperature.
Season Simply – A generous sprinkle of salt and pepper is all you need to enhance the natural flavor of the meat.
Cook Low and Slow – Preheat your oven to 140°C and place the steak on a baking tray. Cook for about 15 minutes, or until the internal temperature reaches 46°C (for medium-rare). A meat thermometer is essential here to ensure accuracy.
Sear for the Perfect Crust – Heat a pan over high heat with a little oil. Sear the steak for 1-2 minutes per side until a golden-brown crust forms.
Rest and Serve – Let your steak rest for at least 5 minutes before slicing to lock in the juices.

Why Try Reverse Searing?

Ensures an evenly cooked steak from edge to center
Gives better control over doneness
Creates a beautiful, flavorful crust without overcooking

If you love a perfectly cooked steak, this method is a game-changer.

About Michele Lyons

Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!