Reverse Sear Calculator — Perfect Steak Every Time
Get exact oven temperature, low-and-slow time, and final sear duration for the perfect reverse sear steak.
Frequently Asked Questions
What is the reverse sear method?
Reverse searing flips the traditional order: instead of searing first then resting, you cook the steak low-and-slow in the oven first, then sear briefly over very high heat. This gives edge-to-edge even doneness and a better crust with no grey band.
What oven temperature for reverse sear?
Use 225–275°F (107–135°C). Lower temperatures give more control and a more uniform internal color. 250°F is the most popular balance point — hot enough to be practical, low enough for precision.
What internal temperature should I pull the steak at for the reverse sear?
Pull the steak from the oven 10–15°F below your final target. For medium rare (130°F final), pull at 115–120°F. The sear will add 5–10°F, bringing it to the perfect finish.
Does reverse sear work on thin steaks?
No — reverse sear is designed for steaks 1 inch or thicker. Thin steaks cook through too quickly in the oven before you can build the gradual temperature gradient that makes reverse sear effective.
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