Cube Roll Steak with Reverse Sear Finish
Introduction
Cube roll, also known as scotch fillet or boneless rib eye, is perfect for reverse searing thanks to its thickness and generous marbling. The method gently cooks the steak through at a low temperature first, then sears it hard at the end, giving you an even medium rare from edge to edge and a deep, browned crust. It is the most reliable way to nail a thick steak at home.
Use a thick, well marbled grass fed cube roll. A thermometer and a screaming hot pan do the rest.
Ingredients
For 2 servings
- 1-2cube roll steaks4-5cm thick, about 250-300g per person
- coarse saltgenerously
- black pepperfreshly ground, generously
- 2 tbsphigh smoke point oilavocado, canola, or grapeseed
- 2 tbspbutterunsalted, optional
- 3-4 clovesgarlicsmashed, optional
- 2 sprigsrosemary or thymefresh, optional
Utensils
5 items to gather · Tap to tick off
- Instant-read meat thermometer
- Wire rack and baking sheet
- Cast iron skillet or heavy pan
- Tongs
- Chopping board
Cooking Steps
Prep and season
Bring the steaks to room temperature 30 to 60 minutes before cooking and pat them dry. Season all sides generously with salt and pepper. For an even better crust, dry brine uncovered on a wire rack in the fridge for 4 to 24 hours.
Low temperature cook
Preheat the oven to 120 to 135°C. Place the steaks on a wire rack over a baking sheet and roast until the centre reaches 46 to 49°C for medium rare, about 30 to 50 minutes depending on thickness.
Rest
Remove the steaks and rest them for 10 to 15 minutes.
Sear
Heat a cast iron skillet over high heat until smoking, add the oil, and sear the steaks 45 to 60 seconds per side for a deep brown crust.
Baste and finish
Lower the heat, add the butter, garlic, and herbs, and baste for 30 to 60 seconds, aiming for a final internal temperature of 54 to 57°C for medium rare.
Serve
Serve immediately for maximum flavour and tenderness.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the reverse sear method? +
Reverse searing flips the usual order: you cook the steak gently in a low oven first, then sear it hard at the end. The slow stage brings the centre up to temperature evenly, edge to edge, while the final sear builds the crust. It is the most reliable way to cook a thick steak without a grey, overcooked band.
What temperature do you reverse sear cube roll? +
Cook the cube roll in a 120 to 135°C oven until the centre reaches 46 to 49°C for medium rare, then sear it and finish at a final 54 to 57°C. The low oven temperature cooks it slowly and evenly, while the thermometer takes the guesswork out. Pull a few degrees lower for rare, or higher for medium.
How long does it take to reverse sear a steak? +
Allow about 30 to 50 minutes in the oven depending on thickness, a 10 to 15 minute rest, then 2 to 3 minutes to sear. Thicker steaks take longer in the oven, which is exactly where reverse searing shines. Cook to internal temperature rather than the clock, since every steak and oven differs.
Is cube roll good for reverse searing? +
Yes, cube roll is ideal. Its thickness and generous marbling suit the slow then hot method, staying juicy through the gentle cook and crisping beautifully in the sear. Thin steaks are better cooked hot and fast, but a thick, well marbled cube roll is exactly the cut reverse searing was made for.
Do you rest a steak after reverse searing? +
The main rest happens between the oven and the sear, around 10 to 15 minutes, which also helps dry the surface for a better crust. After the final sear you only need a minute or two before serving, since the steak has already rested and the centre is evenly cooked. Serve it hot off the pan.
