reverse-seared
Slow-cooked, then crisped
Reverse-seared describes a cooking technique for thick cuts of meat where the usual order is inverted: the meat is first cooked at low temperature (in an oven or smoker) until nearly done, then finished with a high-heat sear for a crust.
This produces more even doneness throughout than traditional searing first: I reverse-seared that ribeye and it came out perfectly medium-rare edge to edge.
Hard outer layer
- ovenEnclosed cooking chamber
- restCessation of activity
- thermometerHeat-measuring instrument
- low-temperatureLacking heat, cool
finish · cast-iron · two-stage · slow-roast · broil · skillet · carryover · precision
Bottom sirloin roast
- venisonFlesh of cervids
- roastDry-heat cooking method
- chateaubriandThick tenderloin steak, sauced
- holidayDay of rest
carving · slicing · serving · presentation
Tender marbled steak cut
- stripNarrow elongated piece
- tomahawkIndigenous hand axe
- porterhouseLarge T-shaped steak
- primeReadying for action
wagyu · dry-aged · medium-rare · edge-to-edge · pink · tender · juicy · marbled
crust
Hard outer layer
- ovenEnclosed cooking chamber
- restCessation of activity
- thermometerHeat-measuring instrument
low-temperature · finish · cast-iron · two-stage · slow-roast · broil · skillet · carryover · precision · doneness
tri-tip
Bottom sirloin roast
- venisonFlesh of cervids
- roastDry-heat cooking method
- chateaubriandThick tenderloin steak, sauced
holiday · carving · slicing · serving · presentation
ribeye
Tender marbled steak cut
- stripNarrow elongated piece
- tomahawkIndigenous hand axe
- porterhouseLarge T-shaped steak
prime · wagyu · dry-aged · medium-rare · edge-to-edge · pink · tender · juicy · marbled · rested