Reverse Sear for Thick Steaks

The reverse sear method is the best way to cook a thick steak; particularly a Tomahawk, ribeye, or scotch fillet over 3cm thick. It gives you a perfectly even cook from edge to edge and a proper crust at the finish.

Cooking Time

Low oven: 45–90 mins depending on thickness / Sear: 1–2 mins per side

Internal Temp

Pull from oven at 50°C (medium rare) then sear — final temp around 54–57°C

Serves

1–2 per large steak

Best Cut

Pull from oven at 50°C (medium rare) then sear — final temp around 54–57°C

The Butcher's Tip

Start the steak in a low oven (around 110–120°C) until it reaches your target internal temperature, then sear hard and fast over very high heat for the crust. You get precision cooking and great colour without the grey band of overcooked meat.

Why This Works

Cooking the steak gently first produces an even internal temperature from edge to centre. The final high-heat sear creates a rich, caramelised crust without overcooking the inside.

Common Mistakes To Avoid

Searing first

Traditional searing can overcook thick steaks before the centre reaches the desired temperature.

Cooking too hot

Gentle heat first creates a more even result from edge to centre.

Skipping the thermometer

Temperature is far more reliable than guessing by time.

Not resting after searing

A final rest allows the juices to settle before serving

Quick Guide

Cook gently

Place the steak in a low oven or indirect BBQ until almost at your target temperature.

Check with a thermometer

Monitor the internal temperature for accuracy.

Sear over high heat

Finish with a quick sear on a very hot pan or BBQ.

Rest briefly

Allow the steak to rest for several minutes.

Slice and enjoy

Serve whole or slice across the grain.

Pro Tip

Reverse searing gives much more even doneness from edge to centre.

Did You Know

Reverse searing became popular with professional chefs because it produces a much more even level of doneness than searing first, especially on thick premium steaks.