Learn how to Reverse Sear Steak so you achieve the perfect char and perfect temperature every time. Starting a steak in the oven and finishing it with a quick sear brings out the best in flank steak or any steak cut.
Despite my culinary training, there are certain foods that intimidate me in the kitchen. Case in point, steak. I’m infamous for either cooking steaks into grey leathery slabs or under cooking them so much I might as well just bite into a cow.
With so many cuts of beef available (all with different textures, sizes and shapes) keeping track of the best way to cook each can be overwhelming. Once I mastered this method, there was no need for any guess work. This recipe makes tender and juicy steaks every time.
💭What is Reverse Searing?
Steaks are commonly seared over high-heat and then finished in the oven until they reach temperature. The reverse sear method (as the name suggests) does the same thing in reverse order.
The steaks are baked low and slow to a perfect rare to medium rare and then quickly seared on all sides over high heat to char the edges and lock-in the juices. This also gives you more control over cooking the whole steak to temperature evenly.
I introduced the cast iron skillet into my life and a digital thermometer, so my reverse seared flank steaks always come out perfect. Follow these instructions and you’ll never ruin a steak again.
🤔 Why Make Flank Steak in the Oven?
- Flank is lean and tough. Baking flank at low heat helps tenderize and soften the steak.
- Although flank is a cheaper cut, this method makes it just as juicy and flavorful as a high-dollar steak.
- Making flank steak in the oven yields restaurant-quality results from the comfort of your home.
- Achieve a melt-in-your-mouth center and a perfectly charred crust on flank steaks as well as london broil, NY strip, etc.
🥩 Ingredients You’ll Need
Flank Steak (½ inch thick) – is a good all-purpose lean beef, but it can become tough and chewy if cooked past medium.
Sea Salt – makes flank steak more juicy, tender and flavorful.
Oils like butter, canola, ghee or avocado oil that have a high smoking point should be used to coat the pan before searing.
📖 How To Make Reverse Seared Flank Steak
1️⃣ Remove flank steak from fridge 30 minutes before cooking. Meanwhile, preheat oven to 225 degrees. After 30 minutes, rub flank steak with sea salt.
3️⃣ A few minutes before the steak is ready to come out of the oven, heat cooking oil in a cast iron skillet or pan over VERY high heat.
4️⃣ Remove steak from oven promptly and sear 1 minute on each side until visible sear develops. Remove from heat.
5️⃣ Tent steak with foil and let rest for 10 minutes before slicing and serving. Enjoy!
💭 What Kind of Steak can I use to Reverse Sear Steak?
You can use any kind of steak for a reverse sear at any thickness including:
- Flank Steak
- New York Strip
- Steak Tenderloin
- Tri-Tip Steak
- Filet Mignon
- T Bone Steak
- Hanger Steak
- Top Round Roast
- London Broil
💭Keep in mind that each cut of steak is going to cook at different rates depending on its thickness. Make sure you are using your thermometer to account for the variations in temperature and thickness depending on the steak you use.
👩🏻🍳 Chef’s Tips
Don’t skip bringing the flank steak to room temperature before cooking. A cold steak will not cook evenly.
Avoid oils with a low smoke point (like olive oil) to sear steaks. They will cook off to quickly over high-heat.
The steak temp will continue to rise once seared, so for a medium-rare to medium steak, do not cook steak in oven past 125 to 130 degrees.
Steak thickness and temperature of your oven vary, so be sure to use a thermometer to get your steak to temperature at the right time.
Slice flank steak against the grain. Doing so cuts through tough fibers, so you get a juicy, more tender bite.
🔁 Storing & Reheating
Storing Leftover Cooked Steak: To keep steak leftovers, wrap tightly in plastic or foil or store in an airtight container and store in the fridge for 3 to 4 days.
Reheating Leftover Cooked Steak: To reheat, you can warm on the stove over medium heat or you can warm in the oven in a foil packet filled with broth at 350 degrees for 10 minutes.
It truly depends on the thickness. For a 1″ thick steak, it will take around 20 to 25 minutes. Use a meat thermometer to check.
Anywhere between 200 degrees and 275 degrees.The thickness of the steak will determine cook time.
Yes. Baking steak on wire rack creates a convection mechanism so the hot air is circulating around all sides of the meat.
Unlike other steak cooking methods, reverse searing flank steak does not draw out the juices. That said, it isn’t necessary but letting the steak rest a bit will make it easier to slice.
More Beef Recipes
How to Reverse Sear Steak In Oven
- 1.5 pound Flank Steak 1/2 inch thick
- 1 tbsp Sea Salt
- 1 tbsp Ghee or [Avocado Oil ]
- Pre-Heat your oven to 225
- Remove your steak 30 minutes before cooking and rub with salt or seasoning of choice
- Place on wire rack over a rimmed baking sheet and cook for 25-30 minutes or until internal temperature reaches 125-130 (medium rare). The steak temp will go up once seared so I find this temp is perfect for a flank steak to take it out of the oven.
- Heat a cast iron skillet or pan over VERY high heat with tablespoon of ghee or oil.
- Once hot, take your steak out of the oven and sear 1 minute on each side until a desired crust is formed.
- Tent steak with foil and let rest for 10 minutes before slicing and serving.