Angus Steak Recipe: Reverse-Sear for Edge-to-Edge Medium Rare

There’s a science to cooking the perfect steak, and this reverse-sear method delivers edge-to-edge medium rare every time. The technique starts low and slow in the oven, then finishes with a high-heat sear for a flawless crust.

By beginning with a gentle oven cook, you ensure even doneness from center to edge before the final sear creates that coveted crispy exterior. Angus beef’s natural marbling makes it ideal for this approach, resulting in juicy, tender meat.

What you’ll achieve is a steakhouse-quality cut with a deep brown crust and a perfectly rosy center. The reverse-sear method gives you complete control over the final temperature, eliminating guesswork.

The process takes about an hour, but the results are worth every minute. Serve with your favorite sides for a restaurant-worthy meal at home.

Ingredients for Angus Steak

Thick-cut Angus ribeyes meet simple, bold seasonings for steakhouse results at home.

The steak itself is non-negotiable here. Angus ribeyes with heavy marbling (look for those white fat streaks) from Whole Foods or Costco deliver the juiciest results. Bone-in adds flavor but boneless works too—just watch the thickness. I always ask the butcher for 1.5-inch cuts (any thinner and they overcook in the oven). The salt should be coarse, like Diamond Crystal, so it sticks and forms that beautiful crust.

No fresh herbs? Dried rosemary and thyme at half the amount work in a pinch, but fresh is better for the oven phase. Out of red wine? Beef broth with a splash of vinegar mimics the acidity. Butter is key for basting—don’t substitute margarine. If you’re avoiding beef tallow (or can’t find it), just use more olive oil. The garlic can be pre-minced from a jar (I won’t tell), but whole cloves add more depth when roasted.

Bring steaks to room temp before cooking—about 1 hour on the counter. Leftovers (if any) keep 3-4 days in the fridge. Reheat gently in a skillet to avoid overcooking. The aromatics (herbs, garlic) can be composted after use (or saved for stock).

Step-by-Step Instructions for Reverse-Seared Angus Steak

This method guarantees perfect medium-rare from edge to edge with a gorgeous crust.

Step 1: Season and Oven-Dry the Steaks

Pat the 2 lb Angus Beef Ribeye Steaks completely dry with paper towels. Even moisture prevents proper browning. Season generously with all 2 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres.

Place the steaks on a wire rack set over a baking sheet. Add the 2 whole Fresh Rosemary Sprigs and 4 whole Fresh Thyme Sprigs to the sheet for aromatic infusion. Refrigerate uncovered for 1 hour to 24 hours. This drying process creates the perfect surface for searing.

Step 2: Slow-Roast to Internal Temperature

Preheat your oven to 250°F. Place the steaks on the rack (still with herbs) and roast until the internal temperature reaches 110-115°F for medium-rare. For 1.5-inch thick steaks, this typically takes 45-60 minutes.

Use a meat thermometer to check—don’t guess. The low-and-slow approach ensures even cooking without overcooking the outer layers. Remove the steaks from the oven when they’re 10°F below your target doneness; they’ll rise during searing.

Step 3: Sear in Blazing-Hot Fat

Heat a cast-iron skillet over high heat until smoking hot. Add the 2 tbsp Extra-Virgin Olive Oil and 1 tbsp Beef Tallow (if using). The oil should shimmer but not smoke excessively. Carefully add the steaks and sear for 1-2 minutes per side until a deep brown crust forms.

In the last 30 seconds, add the 4 tbsp Unsalted Butter, 4 cloves Garlic Cloves, and any remaining herb sprigs to the pan. Tilt the skillet and baste the steaks with the foaming butter continuously. This adds incredible flavor and shine to the crust.

Step 4: Rest and Deglaze for Pan Sauce

Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 10 minutes—this allows juices to redistribute. Meanwhile, pour off excess fat from the skillet but leave the browned bits.

Add the thinly sliced 1 whole Shallot to the skillet and cook over medium heat for 1 minute. Deglaze with 0.25 cup Red Wine, scraping up all the fond. Simmer until reduced by half, then pour this pan sauce over the steaks before serving.

Wine and Beer Pairings for This Dish

Bold Red Wines

A rich Cabernet Sauvignon from Napa Valley complements the beef’s depth with dark fruit and tannins. I love Caymus or Chateau Montelena for this. The wine’s structure matches the steak’s intensity. 🍷

Smooth Malbec

An Argentine Malbec like Catena Zapata offers plush blackberry notes that pair beautifully with the crust. The smoky finish of the wine enhances the seared exterior. Serve slightly below room temperature.

Craft Beer Options

A bold imperial stout with coffee and chocolate notes cuts through the fat. I recommend Founders KBS or Goose Island Bourbon County. The roasted malt flavors complement the charred edges perfectly. 🍺

Hoppy Alternatives

For lighter beer lovers, a double IPA like Pliny the Elder works surprisingly well. The bitterness cleanses your palate between bites. Keep it ice-cold to contrast with the warm steak.

White Wine Choice

If you prefer white, a full-bodied Chardonnay from Burgundy can work. Look for Meursault with its buttery notes that echo the basting butter. Serve chilled but not icy.

Non-Alcoholic Pairing

A sparkling black cherry soda like Jones Soda offers fruit depth without alcohol. The carbonation refreshes your palate between each juicy bite of this creation.

Frequently Asked Questions