Reverse Seared Steaks
About
Prep Time:
15 minutes (plus 30–45 minutes resting)
cook time:
30–40 minutes + searing
serves:
6 - 8
This recipe sits within The Crowd Pleaser menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
6 steaks, 3 - 4cm thick ribeye, scotch fillet, sirloin, or eye fillet work best
2 tbsp olive oil for brushing before searing
1 - 2 tbsp flakey salt
2 tsp freshly cracked black pepper
Optional: 2 tbsp butter
Preparation:
Prep the Steaks: Remove steaks from the fridge 30–45 minutes before cooking
Pat dry thoroughly with paper towels as moisture will prevent a good crust
Season generously on all sides with salt and pepper and optional seasonings
Low & Slow in the Oven: Preheat oven to 120°C. Insert a probe thermometer into the thickest steak if you have one
Place steaks on a wire rack set over a baking tray this allows air circulation for even cooking
Cook in the oven until the internal temperature reaches ~46°C for medium rare this will rise during searing. This usually takes 30–40 minutes depending on steak thickness and oven
Rest Before Searing: Remove steaks from the oven and rest for 10 minutes. This rest helps redistribute juices and allows your grill to preheat
Finish on the Grill Plate: Heat a cast iron grill plate or BBQ grill over high heat until smoking hot. Lightly brush steaks with olive oil. Place steaks on the grill and sear for 1–2 minutes per side until a deep golden crust forms, turning once
If using butter, add it in the last minute and baste over steaks for extra flavour
Final Temperature Check: For medium rare, aim for 54 - 55°C internal temperature after searing. Remove from heat immediately once at temp - they’ll keep cooking slightly while resting
Rest & Serve: Rest steaks for 5–7 minutes before slicing or serving. Serve with chimichurri sauce or herb butter
