How to Cook the Best Steak. Flip the Script: The Reverse Sear

Cook the best steak of your life by simply changing the way you think about searing a steak. Flip the script and cook the steak in reverse.

Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic "bullseye" of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It'll be juicier. More tender. And more beautiful.

This technique is commonly used in restaurant kitchens around the world. Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It's easier and cheaper than buying extra equipment.

Most people want that great, mouth-watering char on the outside of their steak. But that's the easy part. The hard part is knowing what's going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.

Dig it? Dig in.

*There have been some questions about the cut of meat used in this video. It is boneless ribeye.
You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous vide method, it's very similar to a "roast beef" recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could the mess with timing and result in overcooking.

Music courtesy of Audio Network.

Be sure to subscribe!

FudeHouse gives you food ideas that creativity can grow upon. We're all about making videos that empower and inspire you to up your culinary game.

We like the fun. We like the funk. And we want to give you the funkiest cooking lessons out there.

Forget detailed recipes, whole meals, or overly complicated dishes. We keep it quick and easy, and teach you some basic principles in the kitchen to let you get creative.

Food can sense fear. Have no fear.

[fRotLop]

OK, I tried this. I have to tell you that this method even makes a cheap cut of meat come out tender, juicy, and flavorful. I finished mine off in my cast iron skillet. I won't be going back to the old way. Thanks!

[MikeOuttaphone]

After reading the comments 3-5 years ago when people frowned at the reverse-sear, fast forward to 2019 and almost every steak channel is using reverse-sear/sous vide... I 100% always think back to when I saw this video in 2014, when before this method was a trend. @FudeHouse, ever consider posting more videos up? You taught me how to break down a chicken and inspired me to be a better home cook. Thank you.

[nickn]

I looked everywhere for this video. This is my favorite video on how to reverse sear a steak. I love the way you explain everything and the music!

[jwrealty]

This is the third time we've used his method and it's the bomb! 
.  The only toolbags I see are those who comment negatively....having never even tried the method.

[garykaminsky]

This is by far the best steak I have ever made! Works to perfection! Thanks so much for posting this method!

[MRK]

I have tried it twice and it works. Probably the best steaks I have ever cooked. THE TECHNIQUE WORKS! I am a believer, I will never cook steaks any other way. You should TRY

[jefffromjersey]

This method is Intense....love the MED RARE throughout the whole steak.. and a nice crust.. no layers..  whoever thought of this first is a Genius..

[michaelfski]

So, tonight I gave this a try. It was by far the best steak that I have ever had! Thank you for posting !

[nickn]

My favorite recipe ever! Best steak I've had in my life. Thank you!

[missash]

I had never cooked steak before and used this method the other day. I made a mediocre steak into a $25 meal. You have to watch how long you keep them in the oven in relation to their thickness. Paired it with bacon red potatoes and grilled teriyaki asparagus. Delish!!!

[LacDole]

WOW! I did it with a 2" thick Top Sirloin steak and the result was impressive! Great video! Thanks

[colin]

Third try with this method. Cooked tonight and came out perfect. First two attempts filet Mignon was dry from oven, Heck I did it in a toaster oven and a cheap rice cooker for the skillet. Garage cooking with no stove top or oven in the house. Best steak I ever cooked. LOVE Rare to Medium Rare Filet Mignon. Thanks to the person who posted this YouTube. The meat thermometer really helped on timing from the oven.

[JS-edhg]

I have always seared my steak first. Glad I found this video, had a PERFECT Medium rare flat iron today!!! Great video and thank you!!!

[LadyAce]

Came out absolutely perfect. I love the tip "more salt than you think you'll need" 👍

[ubet]

For the first time in over 20 years I had the confidence to buy a steak in the supermarket.  I followed the instructions carefully and just finished eating the BEST London Broil I've had since my favorite restaurant closed down.  THANK YOU!

[amoscampista]

I love this technique! I've been do this on my smoker though. I smoke my Prime Rib Eyes(2" cut) at around 250F to internal temp of 125F and then immediately sear over mesquite coal. Best steaks ever!!!

[fredsherman]

Here's a variation on this... Texas style. Instead of an oven, place it in a smoker. Back the smoker temp down to 200 degrees. Finish on a hot grill, turning and flipping for this perfect grill marks.

[dssdfsf]

Using this method for years because of you! Best way to cook it!

[MrCooknkpl]

I'm usually NOT into "trendy" new cooking techniques, and I was pretty skeptical of this, especially since I usually buy 1.5-2" USDA Prime Bone-In Ribeyes, and subsequently a tad bit expensive for experimenting. But recently I had some friends over for steak dinner and did both ribeyes & filets with this technique and was pleasantly surprised at the outcome. Was definitely the best steak I had ever cooked!

[martell]

Best video EVER! I LOVE that it’s not unnecessarily long! Thank you!