# Reverse-Seared Steak - Made In

A reverse sear flips the traditional steak-cooking method: instead of searing first, you slowly bring a thick steak up to temperature in a low oven, then finish with a hot, fast sear in a pan. The result is steakhouse-quality doneness with a well-browned crust and evenly rosy interior from edge to edge. 

Reverse searing is one of the most reliable ways to cook thick steaks because it gives you more control over doneness and produces a flavorful crust. Cooking the steak gently in the oven slowly brings the interior to temperature while drying the surface, which means you get an even, rosy interior from edge to edge and a faster, better final sear. A [Cast Iron Skillet](https://madeincookware.com/products/cast-iron-fry-pan) is ideal for the final sear thanks to its ability to get extremely hot and hold that heat consistently.

Restaurants often use this method during service because steaks can be brought close to temperature ahead of time, then finished to order in just a few minutes. Take that as a cue for your next dinner party: reverse searing lets you create a steakhouse-style experience at home with less stress and more consistent results.

Note: This method works best with steaks at least 1½ inches thick. For best results, use a digital thermometer throughout the cooking process.

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URL: https://madeincookware.com/recipes/reverse-seared-steak