The reverse sear steak

Is the reverse sear steak the best method to achieving steak perfection?

I love a good steak. Medium rare, smothered in melted butter with garlic and rosemary, finished with a scattering of flaky sea salt. It’s perfection in meat form. Serve it alongside triple-cooked chips and I’m completely sold. But while steak sounds simple on paper, getting that deep, golden crust and perfectly tender interior takes a little know-how. 

To properly test which method reigns supreme, I cooked steak three ways: classic pan-seared, reverse seared and air fryer. And I have to say, the reverse sear really impressed me.

What makes the reverse sear method so good is the control. Instead of relying on instinct and timing alone, you gently bring the steak up to temperature in the oven first, using a thermometer for accuracy. Once the internal temperature is a little under your target, you finish it in a sizzling hot pan with butter, garlic and herbs to create that caramelised crust.

You do need to be quick during the final sear and basting stage as the last thing you want is to overcook it right at the end. But I love knowing the steak is already perfectly cooked internally and just needs that final hit of heat for colour, flavour and texture. It removes the guesswork and gives you consistent results every time.

If you’re nervous about overcooking steak, cooking for guests, or simply want more precision, reverse searing might be your new favourite technique.

The cut

As I wanted to test this properly, I went big and popped to the butchers for a meaty sirloin. I cut this into four thick, juicy steaks, roughly 345g each. Once you’ve portioned it out, it actually feels like a bit of a steal. But if you’re cooking for two, honestly, just grab a couple of ready-cut sirloins from your local supermarket, they’ll still do the job beautifully. Pop to the butchers for a treat! 

Verdict on a pan-seared steak: I loved the element of control you had over this method and if you’re someone who can’t judge a steak by the feel, this is a great way of taking the guesswork out. The steak was beautifully tender, full of flavour and had that classic caramelisation. The only downside was that due to less time in the pan, the fat felt a little underdone and not as crisp as I’d normally like. Overall, a great method and one I’ll likely do again. 

Rating: 8/10

Serving suggestions 

Get this steak served alongside my expert triple-cooked chips and maybe even a cheeky fried egg or two. If we’re frying, why not fry everything! So yes, let’s not class this as a super healthy meal, but it’s definitely a treat. Or throw some greens on your plate to give the illusion of health. 

Watch me trial 3 steak methods over on YouTube

If you want to watch me make a pan-seared steak, a reverse-seared steak and air fryer steak, you can view the full video on my YouTube channel. See every step, and watch me almost cry eating well-done slices because I’m pregnant and not allowed to eat the rare (and more delicious) slices.

Top tips for cooking steak

1. Bring it to room temperature

Take your sirloin out of the fridge, ideally 30–60 minutes before you start cooking. A cold steak straight into a hot pan can cook unevenly and even seize up a little. 

2. Pat dry

Moisture can prevent you from getting that glorious crust. Use kitchen paper to dab the surface before seasoning. The drier the steak, the better.

3. Use a properly hot pan

You want your pan to be super hot before the steak goes in. Cast iron or stainless steel works best. If it doesn’t sizzle loudly when dropped in, it’s not hot enough.

4. Oil the steak, not the pan

Lightly oil the steak itself. This prevents excess oil from burning in the pan.

5. Don’t move it too soon

Place the steak down and leave it alone. Moving it prevents that crust forming. Don’t be tempted to faff about with it!

6. Add your butter and bits at the end

In the final minute, add your butter, garlic, thyme, rosemary etc and get basting, 

7. Use a thermometer if not confident guessing

For a 2–3cm sirloin:

• Rare: 50-52°C

• Medium-rare: 54-57°C

• Medium: 60-63°C

• Medium-well: 65°C+

Remember it will rise 3-5°C while resting.

8. Always rest your steak

Rest for the time you cooked it for. This allows juices to stay in the steak instead of spilling out when sliced open.