Skip to content
Reverse Sear Steak
|
|
Time to read 4 min
The reverse sear is the most reliable way to cook a grass-finished steak to perfection. Start low and slow in the oven to bring the internal temperature up evenly, then finish with a quick sear in a ripping hot cast iron or stainless steel pan. This method gives you edge-to-edge color with a beautiful crust — and it's nearly impossible to overcook. This recipe from P&K Family Farms co-owner and certified GAPS practitioner Allie Kennedy
Did You Know?
- Grass-finished beef is leaner than conventional grain-fed beef, which means it's less forgiving if overcooked. The reverse sear gives you total control over the internal temperature before the steak ever hits the pan.
- A 15-minute rest after cooking isn't optional — it allows the juices to redistribute throughout the meat so they stay in the steak instead of running onto your cutting board.
- The USDA dropped its official grass-fed standard in 2016. Any farm can use the term regardless of how the animal was actually raised. Learn what to look for when choosing a local farm for meat.
The reverse sear is my go-to method for filet, ribeye, and NY strip. Start low and slow in the oven, finish with a quick sear in a hot pan. The result is a perfectly even cook with a beautiful crust on the outside.
What You Need
- Steak of your choice — filet, ribeye, and NY strip work best
- Salt and pepper
- Tallow or another high heat oil
- Meat thermometer
Instructions
1. Heat your oven to 250°F.
2. With your thawed and room temperature steaks, pat them dry and season liberally on both sides with salt and pepper.
3. Place on a baking sheet and put them in the preheated oven. To aim for rare steaks we want the internal temp to be 105°F out of the oven which is about 15 minutes, but be sure to temp early to make sure you don't exceed that. For medium rare you want 115°F and that should be about 20 minutes. Medium is 125°F and that is about 25 minutes. I am not going to give you instructions for medium well or well done because that would be doing a disservice to you and our beef.
4. As your steak is heating in the oven, heat your pan of choice over medium-high heat. The goal here is that we have our steak to nearly the right internal temperature and we are just finishing the outside with a beautiful sear to develop a nice crust. For pans I either use a 12-inch cast iron like this Lodge Cast Iron Skillet or my go-to 12-inch All-Clad (thrifted of course).
5. Once your steak is out of the oven and your pan is nice and hot with some tallow, lard, or any other high heat oil in it, place your steak in. This is where you have your vent hood or back doors ready to be opened. You are going to sear about 45 seconds per side — have your thermometer ready so that you can get to the correct final temperature.
6. Allow your steaks to rest for about 15 minutes prior to serving — this helps to lock in the juices so that your steak is tender and flavorful. Enjoy!
Why Grass-Finished Ribeye Is a Different Animal
This isn't just marketing. The nutritional profile of grass-finished beef raised on diverse regenerative pastures is measurably different from grain-finished beef:
Higher Omega-3 fatty acids — up to 5x more than grain-finished, supporting brain function, heart health, and reduced inflammation
Better Omega-6 to Omega-3 ratio — closer to 2:1 vs. 15:1 in grain-finished beef. This ratio matters for managing inflammation in your body.
More CLA (conjugated linoleic acid) — linked to improved immune function and body composition
Further readings
- "New to beef shares? Start with our complete guide: How to Eat Through a Beef Share — Recipes and Tips for Every Cut in Your Freezer"
The Author : Allie Kennedy
Allie Kennedy is a pediatric occupational therapist, certified GAPS practitioner, and co-owner of P&K Family Farms in Clermont, Georgia. The reverse sear is her go-to method for cooking the steaks that come out of the farm's grass-finished beef shares — and she does not provide instructions for well done.
P&K Family Farms is a regenerative family farm in Clermont, Georgia producing pastured chicken, grass-finished beef, and pastured pork with daily rotation, corn-free and soy-free feed, and complete transparency in every practice. We deliver throughout Georgia and ship across the Southeast.
Frequently Asked Questions
What cuts work best for the reverse sear?
Filet, ribeye, and NY strip are ideal. Thicker steaks (1 inch or more) benefit most from this method. If your steak is under an inch thick, skip the oven and just do a traditional sear — it'll cook through fast enough on its own.
Do I need a meat thermometer?
Yes. A quick-read thermometer is non-negotiable for this method. You're pulling steaks at specific temps out of the oven and the sear adds another 10-15 degrees. Guessing is how good steaks get ruined.
What kind of pan should I use?
A 12-inch cast iron skillet or a heavy-bottomed stainless steel pan. Both work great. Cast iron holds heat well, stainless gives a beautiful sear. Use what you have.
What oil should I use for the sear?
Tallow, lard, or any high heat oil. Avoid olive oil — it can't handle the temperature you need for a proper sear.
Can I reverse sear on a grill?
Yes. Set up your grill for indirect heat at 250°F for the low-and-slow phase, then move the steak to direct heat for the sear. Same concept, different equipment.
What temperature should I pull the steak from the oven?
Rare: 105°F (about 15 minutes). Medium rare: 115°F (about 20 minutes). Medium: 125°F (about 25 minutes). The sear will add another 10-15 degrees to the final temperature.
Related Reading
