reverse sear
Low then high
Reverse sear is a cooking technique for thick cuts of meat, especially steak, where the usual order is inverted: the meat is first cooked slowly at low temperature (typically in an oven), then finished with a high-heat sear in a pan or on a grill.
This produces more even doneness throughout while still achieving a caramelized crust: I reverse seared those ribeyes and they came out perfectly medium-rare edge to edge.
- crustHard outer layer
- steakThick beef slice
- ovenEnclosed cooking chamber
- cast ironBrittle iron-carbon alloy
- low and slowCooking with patience
low heat · thermometer · meat thermometer · medium rare · rest · juicy · smoky · grill · finish · golden brown · beef · tenderloin · prime rib · thick cut · ribeye · charred · butter · baste
- BBQ techniquessmoking, grilling, charcoal grilling, direct heat, indirect heat
- searing methodsbroiling, grilling
- Steak Donenessrare, medium rare, medium, medium well, well done
- cooking tipsmise en place, preheating, seasoning, deglazing, pat dry
- roasting methodsspit roasting, rotisserie, pan roasting, oven roasting, slow roasting
reverse, reversed, reversal, reversing, reversible, irreversible, sear, seared, searing