How To Reverse Sear the Perfect Steak |

How To Reverse Sear a Perfect Steak

Learn how to reverse sear the perfect steak using this simple technique. You'll end up with evenly-cooked, juicy meat no matter the size!

Course Main Course
Cuisine Beef, Gluten-Free, Paleo, Steak, Whole30
Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Servings 4
Calories 699 kcal


  • 1/2 cup lime juice
  • 1/4 cup coconut aminos
  • 1/4 cup olive oil
  • 1 tbsp honey optional
  • 1.5 tsp sea salt
  • 1 tsp black pepper
  • 6 cloves garlic peeled and smashed
  • 2.5 lb tri-tip steak
  • 2 tbsp ghee


  1. Start about 6 hours before you plan to cook the meat.
  2. In a large bowl, combine the lime juice, coconut aminos, olive oil, honey, salt, pepper and garlic. Add the meat and cover. Refrigerate for about 6 hours. Alternatively you could put the ingredients in a ziptop bag and marinate the meat that way in the fridge.
  3. After about 6 hours, remove the meat from the fridge. Discard the marinade.
  4. Preheat the oven to 300F. Cover a baking sheet with aluminum foil or parchment paper, then place an oven-safe metal cooling rack on top of that so that the meat will be elevated when baking.

  5. Put the meat on the cooling rack and bake until the internal temperature reaches about 120F to 125F for medium-rare. You really will want a thermometer for this part so you don’t under- or overcook the meat. A 2-1/2 pound tri-tip took about 40 minutes in my oven but your time will vary depending on the size of the meat.
  6. Remove the meat from the oven and allow it to rest for about 15 minutes. Pat the meat dry with paper towels. (If there is excess moisture on the outside, it’ll be harder to get a nice brown crust.)
  7. Then, heat a skillet over high until it’s screaming hot. I like cast iron for this job. Add 2 tablespoons of ghee. I prefer ghee for this job because it has a very high smoke point. Place the meat in the skillet and sear both sides, about 2 minutes each, until a nice brown crust has formed.
  8. Slice and serve. To properly slice a tri-tip, cut against the grain of the meat so you end up with tender pieces. Slicing with the grain of the muscle will make it chewy.

Recipe Notes

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Nutrition Facts
How To Reverse Sear a Perfect Steak
Amount Per Serving
Calories 699 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g75%
Cholesterol 206mg69%
Sodium 1360mg57%
Potassium 952mg27%
Carbohydrates 11g4%
Sugar 4g4%
Protein 59g118%
Vitamin A 15IU0%
Vitamin C 10.5mg13%
Calcium 83mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.