Carnivore Recipes & Resources

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Reverse-Seared Strip Steak

Thick strip steaks cooked low in the oven, then seared. Edge-to-edge even doneness with very little guesswork.

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Sliced reverse-seared strip steak with an even pink center on a board

Reverse searing turns the usual method around: cook the steak gently in a low oven first, then give it a fast, very hot sear at the end. It is the most forgiving way to cook a thick steak.

Recipe

Reverse-Seared Strip Steak

Prep
5 min
Cook
45 min
Total
50 min
Meat
Beef
Method
Oven-roasted, Pan-seared

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

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Method

  1. Heat the oven to 250°F. Salt the steaks and set them on a rack over a baking sheet.
  2. Bake until the center reaches about 115°F for medium-rare, 35 to 45 minutes depending on thickness.
  3. Heat the tallow in a heavy skillet over high heat until smoking.
  4. Sear the steaks 45 to 60 seconds per side, including the fat edge, until deeply browned.
  5. Rest 5 minutes and slice. (USDA's safe minimum for whole cuts is 145°F with a 3-minute rest.)

Tips

Salting the steaks the night before and leaving them uncovered in the fridge gives an even better crust.

Storage and reheating

Keeps 3 days in the fridge.

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