Reverse Sear

Oven first, then a screaming-hot sear. Cooking low-and-slow first means an even, edge-to-edge doneness; the hard sear at the end is just for the crust. Cook to temperature, not to time — a thermometer is the whole trick.

Oven450°F

Sear1–2 min/side

Rest5 min

Final130–145°F

Ingredients

A thick steak (1½″+ works best)
Salt and pepper
Cast iron or stainless pan
Butter + thyme (optional, for basting)
An instant-read thermometer — not optional

Steps

1Oven — 450°F, cook until almost done. Flip once halfway through, when the sides look half-cooked. Pull it before the target temp — the sear adds more heat. Medium rare → pull at 115–120°F; medium → pull at 120–125°F.
2Rest — let it sit 5 minutes. Resting dries the surface so you get a real crust instead of steam. Don't skip it — and pat it dry with a paper towel too.
3Sear — screaming-hot pan, 1–2 min per side. Cast iron or stainless, as hot as your stove goes. Don't move it. The sear adds 5–10°F to the internal temp. High heat only; baste with butter + thyme if you like.
4Done — check your final temp. Use the thermometer, don't guess. Pull off the heat and let it rest 2–3 min before cutting.

Temperature guide

Doneness	Pull from oven	Final (after sear)
Medium rare	115–120°F	130–135°F
Medium	120–125°F	135–145°F

Notes

⚡ Thermometer is your best friend — don't rely on timing. Thick steak = longer oven time, thinner = shorter. When in doubt, check the temp.
The pull-from-oven temp is lower than your target on purpose: the rest and the sear carry it the rest of the way up.