How to Reverse Sear a Steak

Cooking Guides

Wagyu beef, with its rich marbling and melt-in-your-mouth texture, deserves a cooking method that elevates its unique qualities. Enter the reverse sear technique, a two-step process that guarantees a perfectly cooked steak with a stunning crust.

What is Reverse Searing?

Unlike the traditional sear-then-finish method, reverse searing flips the script. We start by gently cooking the wagyu in a low-heat oven, ensuring even internal temperature. Then, we deliver the finishing touch with a quick sear in a screaming hot pan, creating a beautiful crust without overcooking the center.

Why Reverse Sear for Wagyu?

  • Precise Temperature Control: Low and slow cooking prevents overshooting your desired doneness.
  • Even Cooking: Goodbye, gray bands! The entire steak reaches a consistent internal temperature.
  • Maximized Flavor: Wagyu's marbling renders slowly at low heat, intensifying its rich taste.
  • Searing Perfection: The final sear creates a deep, flavorful crust without affecting internal temperature.

Reverse Searing Wagyu: A Step-by-Step Guide

Equipment:

  • Oven
  • Baking sheet with wire rack
  • Cast iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Tongs

Ingredients:

  • Wagyu steak (choose your favorite cut!)
  • Kosher salt
  • Freshly ground black pepper
  • High smoke point oil (avocado, grapeseed, canola)

Instructions:

  1. Prep the Wagyu: Pat the steak dry with paper towels. Season generously with salt and pepper on both sides. Let it come to room temperature for 30 minutes (optional, but helps for even cooking).
  2. Low and Slow: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet. Roast the wagyu until it reaches an internal temperature 10-15°F (5-8°C) below your desired doneness (see temperature guide below). Use a meat thermometer to monitor the progress.

For Your Reference: Internal Temperatures for Wagyu Steak

  • Rare: 120°F (49°C)
  • Medium Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium Well: 150°F (66°C)
  1. Sear Time: While the steak rests, heat your cast iron skillet or pan over high heat until smoking hot. Add a high smoke point oil. Carefully sear the wagyu for 1-2 minutes per side, just until a deep golden brown crust forms.
  2. Rest and Slice: Transfer the seared steak to a cutting board and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice against the grain and savor your masterpiece!

Tips for Reverse Sear Wagyu Success:

  • Use a quality meat thermometer: It's your key to achieving perfect doneness.
  • Don't overcrowd the pan: Sear the steak in batches if necessary to maintain high heat.
  • Let it rest: This allows the juices to redistribute, resulting in a more tender and flavorful steak.

By following these steps, you'll be well on your way to enjoying restaurant-quality wagyu steak at home. The reverse sear method ensures a juicy, flavorful, and perfectly cooked experience that showcases the true potential of this exceptional meat.

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