top of page

Reverse Searing


Reverse searing is a relatively new method of cooking beef that begins with starting the cut at a low oven temperature (200 F – 275F) and finishing it on a very hot skillet. This allows for even heating throughout while also producing a remarkable crust.



  • 1 Ribeye steak (or any other similar cut, including burgers ~ 1-1.5 inches thick)

  • 1-2 tsp. Kosher salt

  • ~ 4 tbsp. olive oil


Preparation time:

Active: 15-20 minutes

Resting: 1 hour – overnight


1. Prepare a racked oven pan.

2. Take the ribeye out of its package and dry it off with a paper towel.

3. Pour/rub about 1-2 teaspoons of salt onto the meat. Not all of it will stick; this is just fine.

4. Place meat on racked oven pan and let rest for 1 hour (or overnight) in the refrigerator.

5. Preheat oven to 250°.

6. Put the steak (on racked pan) into the oven. Usually it will take about 20-25 minutes for the

    steak to reach an internal temperature 100°-110° F. When you pull it out of the oven, you want

    the inside of the steak be about 15° lower than your end temperature. (Refer to Chart)















7. 5 minutes before you pull the steak out of the oven, begin heating your skillet on low-medium heat.

8. About 2 minutes before you take the steak out of the oven, add your olive oil to the skillet and turn

    onto medium-high heat.

9. Remove your steak from the oven, wait for the oil in your skillet to be shimmering and/or almost

    smoking, and then place your ribeye on the skillet. It will take about 45 seconds on each side for

    your steak to reach proper internal temperature (and I recommend taking your tongs and holding

    the cut sideways to sear its fatty edges, as well.)

10. Serve as soon as it is off the skillet, and enjoy!

Salted Master Blend Strip Steaks

Step 1: Salt

Pre-cooked Master Blend New York Strips

Step 2: Precook

Master Blend Strip Steak on the Skillet

Step 3: Pan Sear

Reverse Seared Master Blend Strip Steaks

Step 4: Enjoy!

bottom of page