How to Reverse Sear Strip Steaks – Slow Cooked To Juicy Perfection!

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Learn how to reverse sear strip steaks with our recipe guide. This low and slow roasting method results in mouthwatering and tender meat which is a joy to eat. It takes around 40 minutes and in addition to the steak, you will need garlic powder, sea salt, and black pepper for seasoning.

Closeup of Slices of cooked steak. Text overlay says"Reversed Sear Strip Steaks - A Delicious Slow Cooking Method". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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How to Reverse Sear Strip Steaks

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

A reverse sear is a culinary technique in which a thick piece of seasoned meat is slowly roasted at a low temperature before being flash seared over high heat to create a beautiful crust.

This approach works especially well with large bone-in cuts (such as t-bone), but it can also be used successfully with boneless strip steaks.

The entire cook time for this approach is affected by several factors, including the internal starting temperature, the thickness of the cuts, and individual oven differences.

Remove the steaks from the refrigerator 30 minutes before cooking for the best results, and thoroughly season both sides with salt at that time.

Check the internal temperature with an instant-read thermometer after 20 minutes of roasting and adjust the final cook time appropriately.

Finally, one of the secrets to getting the perfect crust with this reverse sear method is to make sure the steaks are completely dry before searing.

Once you learn how to reverse sear strip steaks you may never want to cook them any other way again!


Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.

  • ProteinStrip Steak (Sirloin)
  • Garlic Powder
  • High-Smoke Point Cooking Oil – such as canola or grapeseed

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Reverse Seared Steak Recipe

More Recipes Using Steak

The hero ingredient in this dish is steak, so here are some more recipes using the same:

Reverse Seared Strip Steak Recipe
Tender Reverse Seared Strip Steak

Recipe Tips

  • The steaks shown here are cooked to medium-rare, with a final internal temperature between 130°F-135°F. You will need to adjust cook times to achieve different results.
  • For rare, the temperature should be 120°F to 125°F (49°C to 52°C);
  • For medium, 140°F to 145°F (60°C to 63°C);
  • For medium-well, 150°F (66°C);
  • And for well-done, 160°F to 175°F (71°C to 79°C).
  • Handy Degree of Doneness Chart

How Do I Reverse Sear Strip Steaks?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Reverse Sear Strip Steak Recipe

Reverse Sear Strip Steaks

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Learn how to reverse sear strip steaks with our recipe guide. This low and slow roasting method results in mouthwatering and tender meat which is a joy to eat.


  • 2 (1½" - 2"/3.5cm - 5cm) thick strip steaks (approximately 1¾lb - 2 lbs/790g - 900g)
  • 2 tsp garlic powder
  • Sea salt and black pepper, to taste
  • 2 Tbsp high-smoke point cooking oil, such as canola or grapeseed


  1. Pre-heat oven to 130°C/250°F/Gas ½. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. If desired, place a wire rack over the baking sheet and set it aside.
  2. Place the steaks on the baking sheet or wire rack and generously season both sides with salt at least 20 minutes prior to roasting. Sprinkle with garlic powder and black pepper before placing in the oven, as well.

    Seasoned Strip Steaks
  3. Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an instant-read thermometer. Adjust final cook time to achieve the desired results. (For medium-rare, the goal is 49°C/120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).
  4. Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.
  5. Add the high-smoke point cooking oil to a large cast-iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.

    Steak in Skillet
  6. Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ - 2 minutes.
  7. Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each.
  8. Check the temperature again, which for medium-rare is 60-65°C/130-140°F

    Reading Temperature of Steak
  9. Remove from heat and serve immediately with your choice of sides.* Enjoy!


  • Degree of Doneness for Steak
  • Approximately 30 minutes actual cook time for medium-rare and 10 minutes for the steaks to rest between roasting and searing.
  • * The steaks have already rested, so no need to do so again.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 88mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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