Once you try the reverse sear method, there’s no going back.
It works so well for thick cuts, like these gorgeous New York strip steaks I picked up at Costco.
The results are pure perfection. But even better? No hot oil or grease splattering all over the kitchen, which used to be my biggest headache.
Here, I’m using an air fryer for my reverse sear method instead of an oven. When I make steak, I’m usually only cooking two thick cuts at most and not a whole baking sheet’s worth. A small compact air fryer just makes sense.
So, if you want to make the best steak without the mess, give this a try!
What is Reverse Searing?
The reverse sear method solves the problem of a messy kitchen and overcooking an expensive cut of steak. Instead of searing raw meat in a hot skillet first, you do the reverse.
You cook the meat gently in an air fryer or oven on low heat, then finish it with a quick, high-heat pan-sear.
Which Steaks Work Best?
This technique is best suited for thick cuts that are at least 1.5 to 2 inches thick, such as ribeye, New York strip, or filet mignon.
Thinner cuts cook through too quickly, making them easy to overcook during the final sear. But it is not impossible, and I have done it with thin cuts too, though it is definitely best for thick cuts.
Why It Prevents Grease Splatter
Reverse searing works well because of surface moisture. When a steak cooks slowly in the air fryer, or in the oven resting on an elevated wire rack, surface water evaporates.
Water is what causes aggressive oil popping and splattering during stovetop cooking.
And because the low heat thoroughly dries out the exterior beforehand, when you are ready to sear it in a hot skillet, the meat browns within 45 to 60 seconds per side without oil popping everywhere.
The Final Result (and a Pro Tip)
What you end up with is a juicy steak with a wonderful crust and a mess-free kitchen. And if you want even more accuracy with how you like your steak, I highly recommend a wire meat thermometer that beeps when it hits your desired doneness.
What You Will Need
- Thick-cut steak: I’m using two Costco New York strips here. These babies are thick (about 1.5 inches), which gives you plenty of leeway to build a serious sear without overcooking. Have the extra cash? Opt for a more marbled cut like ribeye.
- Coarse salt: I like using coarse salt because the large crystals make it easy to see exactly where it lands when seasoning. This ensures an even coat across the entire steak. You can also use ground black pepper, but because I’m pairing it with a very punchy sauce, I’m not using it here.
- Butter: We are skipping high smoke point oils entirely, as we are searing directly with butter, which reduces to a rich brown butter that tastes amazing. Salted or unsalted, the choice is yours, or simply use what you have on hand.
- Fresh garlic: I like to skip the rosemary entirely and stick to garlic. How many cloves? Measure with your heart. For me, the more the merrier.
- Steak sauce: Finish with flaky sea salt right before serving if you prefer or whip up my Asian crack sauce for the perfect addictive pairing.
How to Reserve Sear Thick-Cut Steaks
Step 1: Season Steak
Pat the steak dry on all sides using paper towels. Season generously with coarse salt. Raising your hand about a foot above the meat helps the salt disperse evenly, and the larger granules make it easy to see where it lands, far better than measuring it out beforehand. Channel your inner Salt Bae.
Let the steak rest at room temperature for 15 minutes.
You can also prepare it ahead of time by refrigerating it uncovered on a wire rack for a few hours or overnight to dry-brine the exterior.
Step 2: Low and Slow Roast
No preheating needed. Transfer the seasoned steak to the air fryer. Skip the air fryer liners here, as they block that essential airflow.
Roast at 250°F until an instant-read meat thermometer inserted into the thickest part reads 10°F to 15°F below your target temperature (aim for 105°F–110°F for medium-rare, or 115°F–120°F for medium). Depending on the thickness of the cut, this usually takes 20 to 40 minutes.
Step 3: Sear in Browned Butter
Add the butter and garlic directly to a heavy cast-iron or nonstick skillet set over medium-high heat. Once the melting butter begins coating the pan (it does not need to be fully melted), place the steak inside.
Sear undisturbed for 45 to 60 seconds, then flip. Use tongs to sear the fat cap and side edges against the hot surface. Also make sure to flip those garlic cloves so they toast evenly as well. The butter will darken as it foams and browns, which is completely fine and adds rich flavor.
Step 4: Rest Briefly and Slice
Transfer the steak to a cutting board. Poor the melted butter and fried garlic over the stop. Let it rest for about 8 minutes before slicing across the grain.
You’re done! I love enjoying my steak with my Asian crack sauce, a Thai-style fish sauce dipping sauce with plenty of cilantro). It’s heavenly.
Air Fryer Reverse Sear Steak
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Tired of smoke alarms, splattering grease, and unevenly cooked steak? Once you try the reverse sear method, there is no going back. Gentle air fryer heat slowly cooks the steak while drying the surface, delivering a splatter-free final sear and perfectly cooked steak every time.
Ingredients
- 2 New York strip steaks (about 1.5 inches thick each)
- Coarse sea salt or kosher salt (generous coating, about 2 teaspoons)
- 2 tablespoons butter (salted or unsalted)
- 4–6 garlic cloves (peeled)
- Thai-style fish sauce dipping sauce or flaky sea salt for serving (optional)
Instructions
- Season the steak: Pat the steaks completely dry on all sides with paper towels. Season generously all over with the coarse salt, including the side edges. Let the steaks sit at room temperature for 15 minutes before cooking.
- Roast low and slow: Place the steaks directly into the air fryer basket in a single layer without preheating. Roast at 225°F until an instant-read meat thermometer inserted into the thickest part reads 105°F to 110°F for medium-rare (or 115°F to 120°F for medium), about 25 to 40 minutes depending on thickness.
- Sear in browned butter: Heat a heavy cast-iron or stainless steel skillet over medium-high heat. Add butter and garlic cloves. Once the butter melts and coats the pan, add the steaks. Sear undisturbed for 45 to 60 seconds until a deep crust forms, then flip and sear the other side. Also make sure to flip those garlic cloves so they toast evenly as well. Use tongs to turn the steaks on their sides to render the fat cap and brown the edges, spooning the foaming garlic butter over the tops.
- Rest and slice: Transfer the steaks to a cutting board and pour the browned butter and fried garlic over the top. Let the meat rest for 8 minutes. Slice across the grain into strips and serve with your favorite dipping sauce.
Notes
Target Doneness Guide: Pull the steaks from the air fryer 10°F to 15°F below your desired final doneness, as the hot skillet sear and resting period will bring the temperature up:
Rare: Pull at 100°F to 105°F (Final: 120°F to 125°F)
Medium-Rare: Pull at 105°F to 110°F (Final: 130°F to 135°F)
Medium: Pull at 115°F to 120°F (Final: 140°F to 145°F)
Medium-Well: Pull at 125°F to 130°F (Final: 150°F to 155°F)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner, Entree, Main Course, Main Dish
- Method: Air Fryer, Stovetop
- Cuisine: American, Asian, Fusion
