Showing you how to make the perfect steak using a reverse sear and grill technique – slow roasting in the oven to just under the perfect temperature and finishing on the grill. A perfect, even cook every time.
I feel like being able to cook a good steak is a right of passage in life. I admit I am not the grill master, my hubby usually is the grill guy, but I can cook a darn good steak in a cast iron pan. I normally sear my steak and place it in the oven to finish, which works most of the time. The hard part is, though, you end up cooking the edges much more than the center, so you have a lot of varying levels of done-ness.
That’s where the reverse sear comes in. It sounds crazy, but you literally just reverse the situation. Let the steak cook in the oven low and slow – maybe about 30 minutes, and then sear it when you’re done. We recently went to a restaurant and J got a beautiful cut of grilled wagyu beef, but the outside was so charred. I hate when the grill does that. Pet peeve.
So I decided – I’m going to reverse sear with the grill. And let-me-tell-you-wwhhhhhat. PERFECTION. Here are step by step photos that go along with the recipe. You’re going to be a pro at this in no time. Best part – you can slow cook steaks as your guests arrive, hit them on the grill and boom, you’re done! Perfect steak for a crowd.
How To Cook the Perfect Steak Using a Reverse Sear and Grill Technique
Do you want to make the perfect steak every time? Try the reverse sear and grill method I love – slow roasting in the oven to just under the perfect temperature and finishing on the grill.
- 4 steaks – use something that is at least 1 inch thick. I used a fillet mignon.
- about 2 tsp. extra virgin olive oil
- 2 tsp. sea salt
- 2 tsp. pepper
- 4 Tbsp. unsalted butter – 1 Tbsp. per steak
- 4 garlic cloves, sliced – 1 per steak
- a cast iron pan works best, but use a baking sheet or dish if you don’t have one
- Preheat the oven to 250 degrees. Place the cast iron skillet, if using, in the oven to warm.
- Lay the steaks on a cutting board and pat dry.
- Sprinkle each steak evenly with the salt and pepper. Drizzle with olive oil and pierce with a fork. Piercing with a fork tenderizes the meat. I also feel like this pushes the seasoning and additional fat into the meat.
- When the oven has preheated, lay the butter and garlic slices in the warm pan. Let the butter melt and place the steaks in the pan. Spoon the butter over the steaks and place in the oven.
- Set the timer for 20 minutes. After 20 minutes, start checking the temperature of the meat every 5ish minutes.
- When the internal temperature reaches about 125-130 F, pull the steaks from the grill and let them rest while you preheat the grill on high. You want to pull the steaks before they’re done, about 10 degrees less than your desired end temperature – medium rare is about 135-140 degrees, so they can finish cooking on the grill. Check HERE for temps for levels of done-ness.
- When the grill has preheated, lay the steaks on the grill for only about 1 minute per side. You JUST want to get a sear, and then you can remove them and serve. Since they’ve already rested you can serve away!
If you don’t have a digital read thermometer, you should have one! Here’s mine! (affiliate)