How to Reverse Sear an SRF Steak
One of our favorite cooking methods for any of our steaks is the reverse sear! Instructions below are for 1.5" thick-cut steaks. Increase cook time for thicker steaks. It is best to cook to internal temperature vs. time.
1. PREHEAT & SEASON
Set oven to 275°F. Season fully thawed steaks with salt and pepper or a rub like Snake River Farms Signature Steak Seasoning.
2. SLOW ROAST
Line a baking sheet with foil and place a metal rack on top. Set the steak on the rack and place the assembly into the oven. The idea is to elevate the steak from the pan. Roast until the internal temperature reaches your desired degree of doneness. This is 120°F for medium rare. See the chart for more options. Timing is about 30 to 60 minutes depending on the steak’s thickness and size. Remove steak from the oven
3. SEAR
Heat a heavy skillet on high until hot. Add a thin layer of neutral vegetable oil, like grapeseed, and sear the steak on each side for about 60 to 90 seconds to form a thick, brown crust.
4. SERVE
Remove the steak from the pan and serve. It’s best to eat while it’s hot.
| Preference | Internal Temperature |
| Rare | Red, cool center 110˚F |
| Medium Rare | Red, warm center 120˚F |
| Medium | Pink throughout 130˚F |
| Medium Well | Pink center 140˚F |
Reverse Sear Video: