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The best way to cook thick steaks is the reverse sear method. Here’s how to do it. By Chuck Blount, Chuck’s Food Shack Updated May 3, 2021 1:57 p.m.

How to reverse sear. While any roast works with this method, steaks should be at least 1 1/2 inches thick. Regardless, preheat your oven to 275 degrees.

Reverse searing is simply the reverse of the usual method of cooking a thick steak: to first pan sear it on the stove, then let it finish cooking in the oven.

Reverse sear works with any thick steak or chop, but we’ll focus on beef here. When cooking at home, I generally buy thick ribeye, strip, or porterhouse steaks for this method.

Before I talk about the “reverse sear,” I should talk about the regular sear. Searing is the basic cooking process of applying high heat to the outside of foods to give them a golden-brown crust.

That’s the deal with the reverse sear, a method of cooking thick steaks that is contrary to two long-held, though entirely false, pieces of steak-cooking lore.