Reverse Sear Method: How to Cook Your Grassfed Steak “The Easy Way”

Posted by White Oak Pastures Team on Jun 26, 2020 5:50:56 PM

grassfed ribeye cooked

While we can wax poetic about the best way to cook a grassfed beef steak, we understand that sometimes, maybe it’s not your thing. You don’t want the pressure. You’ve had a little too much wine before dinner. Isn’t there an easier method?

Well, nothing is foolproof, but the reverse sear method is a technique that has gained popularity in recent years because it is a little more forgiving than cooking over a high-heat grill. 

What is the reverse sear method?

Essentially, the reverse sear is turning the traditional steak-searing process backwards. With the reverse sear method, you first cook the inside of the steak low and slow until you hit your desired internal temperature. Then, you brown the outside of the meat to get the caramelization that gives the steak more flavor.

Grassfed ribeye steak

Method

  1. Preheat oven to 200°F/95°C. 
  2. Rinse the meat with cool water, pat the steak dry with a paper towel, and generously season all sides of the steak with salt (and pepper or other spices, no judgment here).
  3. Transfer to a wire rack on top of a baking sheet, and bake steak for about 35 to 45 minutes, until you hit your desired internal temperature.
  4. We recommend cooking grassfed steaks at a rare (120°F to 125°F) or medium rare (130°F to 135°F). Because you are about to sear your steak and then rest it, pull the steak when it is 10°F LOWER than your desired final temperature.
  5. Adjust the bake time (not the temperature) if you like your steak more rare or well-done. 
  6. Heat butter or tallow in a pan over high heat. When hot, sear the steak for 1 minute on one side, then flip.

If you want to make it fancy and add some herbs:

  1. Add butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  2. Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
  3. Turn the steak on its side and cook to render off any excess fat (if you choose to do so, again…no judgment).
  4. Rest steak for 5-10 minutes before slicing against the grain.
  5. Enjoy!

Interested in trying this method? Let us know which technique is your favorite: a high-heat sear, or the reverse sear in the comments!


Steak Cooking Chart

Rare - 120°F to 125°F

Medium Rare - 130°F to 135°F

Medium - 140°F to 145°F

Medium Well - 150°F to 155°F

Well Done - 160°F

Topics: Animal Welfare, Zero-Waste, Aged Steak, Grassfed Beef, Nose-To-Tail

Pasture-raised chicken from our farm to your table. Animal welfare and non-Gmo Certified. Ecological Outcome Verified.
Georgia-raised Spanish cuts of Iberico pork fed with peanuts and pecans.


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