Sandra This Alton Brown Reverse Sear Steak recipe is a tender and perfectly cooked dish, which calls for thick-cut ribeye steaks and a precise temperature probe. It’s the foolproof method for steakhouse quality at home, ready in about 1 hour.
Alton Brown Reverse Sear Steak Ingredients
- 2 thick-cut Ribeye steaks (at least 1.5 inches thick)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp vegetable oil or canola oil (for searing)
- 1 tbsp unsalted butter (for finishing)
How To Make Alton Brown Reverse Sear Steak
- Dry and season: Remove the steaks from the refrigerator. Pat them completely dry with paper towels. Season liberally on all sides (top, bottom, and edges) with the kosher salt and black pepper.
- Prepare the oven: Preheat your oven to 200°F (95°C). Place a wire cooling rack inside a rimmed baking sheet.
- Low and slow: Place the seasoned steaks on the wire rack. Insert a probe thermometer into the thickest part of the steak. Place the baking sheet in the oven.
- Cook gently: Roast the steaks until the internal temperature reaches 115°F (46°C) for medium-rare, or 125°F (52°C) for medium. This will take approximately 45–60 minutes depending on the thickness of the steak. (The low heat dries out the surface, which aids searing later).
- Rest: Remove the steaks from the oven. Remove the probe. Let them rest on the rack for 10 minutes.
- Heat the pan: While the steaks rest, place a cast-iron skillet over high heat. Add the vegetable oil and heat until it is smoking hot.
- The Sear: Place the steaks in the hot skillet. Sear for 45 seconds on the first side. Flip and sear for 45 seconds on the second side. Using tongs, sear the fat strip on the edge for 15 seconds.
- Butter baste: Add the butter to the pan. As it melts and foams, spoon it over the steaks for 30 seconds to add a rich, nutty finish.
- Serve: Remove the steaks to a board or warm plate. Since they already rested after the oven stage, you can slice and serve them immediately.
Recipe Tips
- Thickness matters: This method only works for steaks that are 1.5 inches thick or more. Thin steaks will overcook in the oven before the surface dries out.
- Why reverse sear? Traditional searing starts with a cold steak in a hot pan, creating a grey band of overcooked meat around the pink center. Reverse searing warms the meat gently, so the entire steak is pink from edge to edge, with just a thin crust.
- Dry surface: The time in the oven acts as a dehydration phase for the surface of the meat. A dry steak sears instantly; a wet steak steams.
- Thermometer: A leave-in probe thermometer is the best tool here. Opening the oven door to check temps releases the heat and extends cooking time.
What To Serve With Alton Brown Reverse Sear Steak
- Creamed Spinach: The classic steakhouse side.
- Baked Potato: See Alton’s recipe above.
- Mushrooms: Sautéed in the steak butter.
- Red Wine: A bold Cabernet Sauvignon.
How To Store Alton Brown Reverse Sear Steak
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheating steak is tricky. Slice it cold for salads or sandwiches to enjoy the best texture. If heating, use low heat in a skillet.
- Freeze: Not recommended for cooked steak as texture deteriorates.
Alton Brown Reverse Sear Steak Nutrition Facts
- Calories: 580kcal
- Protein: 48g
- Carbohydrates: 0g
- Fat: 42g
- Saturates: 18g
- Sugar: 0g
- Salt: 1.2g
Nutrition information is estimated per steak.
FAQs
Can I use other cuts?
Yes, this works beautifully for Filet Mignon, Porterhouse, or thick New York Strip.
Why 200°F?
200°F is low enough to cook the meat evenly without contracting the muscle fibers (which squeezes out juice), mimicking a sous-vide environment.
Do I have to use a wire rack?
Yes. Air must circulate underneath the steak to cook it evenly. If it sits directly on the pan, the bottom will cook faster than the top.
Alton Brown Reverse Sear Steak Recipe
Description
The ultimate steak cooking method that starts in a low oven to ensure edge-to-edge pink perfection, finished with a blazing hot cast-iron sear.
Ingredients
Instructions
- Dry steaks and season generously.
- Place on a rack in a 200°F oven.
- Cook until internal temp reaches 115°F (approx. 45 mins).
- Rest steaks for 10 minutes.
- Heat oil in cast-iron skillet until smoking.
- Sear steaks 45 seconds per side.
- Baste with butter and serve.
Notes
- You must use a thick-cut steak (at least 1.5 inches) for this method to work effectively; thin steaks will dry out in the oven before they can be seared.
- The resting period happens between the oven and the sear, which means the steak is ready to eat the moment it comes out of the pan, piping hot with a crispy crust.
- This technique dries out the surface of the meat in the oven, which is the scientific key to getting a deep, dark brown crust in under a minute of searing.
Alton Brown Reverse Sear Steak Recipe
