Imen This Alton Brown Reverse Sear Steak Recipe is juicy and perfectly crusted, which uses a thick-cut ribeye and kosher salt. It’s a restaurant-quality dish, ready in about 7 hours and 25 minutes including resting and dry brining time.
Alton Brown Reverse Sear Steak Recipe Ingredients
- 1 (1 1/2-inch thick) boneless ribeye steak, about 14 ounces
- 2 teaspoons kosher salt
- 1 1/2 teaspoon peanut oil
How To Make Alton Brown Reverse Sear Steak Recipe
- Dry brine the steak: Season both sides of the ribeye with kosher salt. Place on a rack over a rimmed baking sheet and refrigerate uncovered for at least 6 hours, or up to 24 hours.
- Slow roast: Preheat oven to 200°F. Insert a probe thermometer horizontally into the steak. Roast on the rack until the internal temperature reaches 120°F, about 1 hour.
- Rest the steak: Remove from the oven and let rest, uncovered, for 10 minutes.
- Preheat the pan: Heat a 12-inch cast iron skillet over high heat for at least 10 minutes, until it reaches 600°F. You’ll know it’s hot enough when 1/2 teaspoon of water evaporates within 5 seconds.
- Sear the steak: Lightly brush both sides of the steak with peanut oil. Sear in the hot skillet for 45 seconds per side. Use a stopwatch for accuracy.
- Final rest and slice: Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain and serve.
Recipe Tips
-
Why reverse sear instead of pan-searing first?
Reverse searing cooks the steak evenly and finishes with a flavorful crust. -
How to know when the pan is hot enough:
Use an infrared thermometer or test with water—if it sizzles off in 5 seconds, it’s ready. -
Can I use another oil instead of peanut oil?
Yes, use any high smoke-point oil like avocado or grapeseed oil. -
Why let the steak rest before searing?
It reduces carryover cooking and helps maintain a medium-rare center. -
What cut of steak works best?
Thick-cut ribeye is ideal, but New York strip or filet mignon also work well.
What To Serve With Reverse Sear Steak
This juicy steak goes well with a variety of sides:
- Garlic mashed potatoes
- Roasted asparagus or green beans
- Creamed spinach
- Crusty bread or dinner rolls
- A bold red wine like Cabernet Sauvignon
How To Store Reverse Sear Steak
Refrigerate:
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking.
Freeze:
Wrap tightly in foil or freezer wrap and store for up to 2 months. Thaw overnight before reheating.
Reverse Sear Steak Nutrition Facts
- Calories: ~460
- Protein: 40g
- Fat: 32g
- Carbohydrates: 0g
- Sodium: 820mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I reverse sear in a regular skillet?
Cast iron is best for high heat searing, but a heavy-bottomed stainless steel pan can work in a pinch.
How do I get a better crust?
Make sure your steak is dry and your pan is hot enough before searing.
What temp is medium-rare?
Pull at 120°F for medium-rare—carryover heat will bring it to about 130°F after resting.
Do I need a thermometer?
Yes, a digital or probe thermometer ensures precise doneness.
Try More Recipes:
Alton Brown Reverse Sear Steak Recipe
Description
This reverse sear method creates a perfectly medium-rare ribeye with a rich, golden crust using a low oven and blazing hot cast iron.
Ingredients
Instructions
- Season steak with salt and refrigerate uncovered for 6–24 hours.
- Preheat oven to 200°F. Insert probe thermometer and roast steak to 120°F internal temp (about 1 hour).
- Let rest for 10 minutes.
- Heat cast iron skillet on high for at least 10 minutes until ~600°F.
- Lightly oil steak and sear 45 seconds per side.
- Rest 5 minutes. Slice against the grain and serve.
