The Best Way to Cook Steak in the Oven

It’s the method we can’t stop talking about and we cannot mess up. That is the kind of cooking method you can commit to memory. 

The reverse sear can be done in the oven and then finished in the skillet. Some people also like to finish it on the grill, which we think is pretty great, too! The basic premise of the reverse sear is to cook it at a low temperature for a longer time, and then finish it off with a very hot sear to get the crust to develop that char and delicious caramelization. The reverse sear is a super-easy way to cook steaks for a crowd or to make sure you don’t overcook your thicker steaks(or undercook them) from your desired doneness.

So anyway, let’s get to this lifesaving steak cooking lesson. We brought in the big guns to help with this one. The big guns, meaning, Sarah Beth. She’s going to walk you through the reverse sear step by step. 

For this lesson, you’ll need your steaks(at room temperature), an oven-safe skillet, some kitchen tongs, a sheet tray, salt, and oil.

Try these recipes using the reverse sear method:

We hope you like the reverse sear as much as we do. Here are some other recipes you should try!

• Ribeye with Rosemary Beet Reduction and Whipped Chèvre
• Chimichurri Ribeye Steak
• Vietnamese Chopped Steak Salad
• Umeboshi Plum Marinated Steak
• Steak Tartlets with Caramelized Onion and Gorgonzola Jam
• New York Strip with Whipped Herb Butter
• Grilled Sriracha Marinated New York Strip Steak