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After searing your steak, cook it to an internal temperature of 120 degrees Fahrenheit (50 C) for rare, 125 degrees Fahrenheit (52 C) for medium rare or 130 degrees Fahrenheit (55 C) for medium. The internal temperature will rise another 5 degrees or so after you remove the steak from the grill.
Reverse Seared Steak June 25 2014, 1 Comment. What you will need: Season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side. Place the steak on a baking rack and place that into the oven.Cook the steak until it reaches an internal temperature of 125. This should take 45-60 minutes if you started with a thick steak as I suggested. Pull your steak from the oven after it has reached an internal temperature of 125 degrees.everse Seared Steak June 25 2014, 1 Comment. What you will need: Season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side. Place the steak on a baking rack and place that into the oven.