how long to reverse sear steak
For a typical 1.5–2 inch steak, reverse searing usually takes about 45–75 minutes in the oven plus a very quick 2–3 minute sear at the end.
Quick Scoop
- Oven time at 225–250°F:
- 1 inch steak: ~20–35 minutes to reach pull temperature.
* 1.5 inch steak: ~30–45 minutes.
* 2 inch steak: ~50–55 minutes (common for thick ribeyes or porterhouse).
- Sear time in a ripping hot pan or grill:
- About 45–60 seconds per side, plus a quick sear on the edges (total 2–3 minutes).
- Resting:
- 10–20 minutes after the low-and-slow phase.
* 5–7 minutes after the final sear before slicing.
Think of it less as “how many minutes per side” and more as “cook gently to your target internal temp, then blast it for crust.”
Step‑by‑step timing (reverse sear)
Here’s a simple, story‑style walk‑through for a 1.5–2 inch ribeye or strip steak.
- Season and temper (30–60 minutes).
- Salt and pepper, then let the steak sit at room temperature 30–60 minutes so it warms slightly and seasons through.
- Low oven cook (30–60+ minutes at 225–250°F).
- Put the steak on a wire rack over a tray in a 225–250°F oven.
* Cook until it’s about 10–15°F below your final desired temp (because searing will add ~10°F).
* Example pull temps:
* Want medium‑rare (final around 130–135°F): pull from oven at ~115–120°F.
* Want medium (final around 140°F): pull at ~125–130°F.
- Optional long rest before sear (10–30 minutes).
- Many cooks rest the steak 10–30 minutes after the low oven phase so juices settle and the outer surface dries even more for a better crust.
- Searing (2–3 minutes total).
- Heat a cast‑iron pan or grill to very hot.
- Add a high‑smoke‑point oil and sear about 45–60 seconds per side, plus a few seconds on the edges, until you get a deep brown crust.
- Final rest (5–7 minutes).
- Let the steak sit briefly so the heat and juices even out, then slice.
A common “first time” schedule for a 2 inch steak at 250°F:
- 50–55 minutes in the oven
- 10–20 minute rest
- 2–3 minute hard sear
Total “active” cooking: around 1 hour, plus resting.
Why time varies so much
On forums, people report anywhere from 20 minutes to an hour at 250°F for reverse searing, and they’re all right—it depends on your steak and your oven.
Key things that change the timing:
- Thickness: Thicker steaks (2 inches) can take close to an hour at 250°F; thinner ones (1 inch) might be done around 20–30 minutes.
- Starting temp: Straight from the fridge vs. after a 30–60 minute counter rest changes how long it takes to heat through.
- Oven accuracy: Home ovens often swing 20–25°F, so “250°F” might not really be 250°F.
- Desired doneness: Medium‑rare vs. medium‑well can be a difference of 10–20 extra minutes.
That’s why experienced cooks on Reddit and cooking blogs consistently say to use an instant‑read thermometer instead of just following a clock.
Handy mini‑guide by thickness
Here’s a rough “feel” chart for reverse searing at 225–250°F, aiming for medium‑rare, oven plus sear time not counting long rests.
| Steak thickness | Oven time at 225–250°F (to pull temp) | Sear time | Total cook window |
|---|---|---|---|
| 1 inch | 20–35 minutes to ~115–120°F for medium- rare | [3]2 minutes (about 1 minute per side) | [7]~25–40 minutes |
| 1.5 inch | 30–45 minutes to ~115–120°F | [3]2–3 minutes (sides + edges) | [7]~35–50 minutes |
| 2 inch | 50–55 minutes to ~115–120°F | [1]2–3 minutes | ~55–60 minutes |
Little storytelling tip for confidence
Imagine you’re cooking for friends on a weeknight.
You put your 2 inch ribeye in a 250°F oven an hour before you want to eat,
with a thermometer probe inside. Around the 45‑minute mark, you glance over
and see it hit 115°F, so you know it’ll be ready to pull in a few minutes.
While it rests on the counter and the pan heats up, you toss a quick salad.
Then you slam the steak into the smoking hot skillet for a minute per side,
watching the crust turn deep brown, and by the time you slice, the internal
temp has drifted right up into that pink, juicy medium‑rare. That’s the feel
of reverse searing: slow, forgiving oven time, then a fast, dramatic finish.
Information gathered from public forums or data available on the internet and portrayed here.
