What is a reverse sear?

A reverse sear is a method of cooking a steak or roast where the meat is first cooked low and slow in the oven at a low temperature, and then finished by searing it in a hot pan or on a grill.

This method is popular because it allows for more control over the cooking process, resulting in a perfectly cooked piece of meat with a crispy, caramelized crust.

To reverse sear a steak, start by seasoning the meat with salt and pepper and placing it on a baking sheet in a preheated oven set to a low temperature, typically around 250-275°F. Cook the steak until it reaches an internal temperature of around 10-15°F below your desired doneness. This slow, gentle cooking process helps the meat cook more evenly and retain more moisture.

Once the meat reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes. Then, heat a skillet or grill pan over high heat and sear the steak for a few minutes on each side until a crust forms.

Allow the steak to rest again before slicing and serving. The result is a perfectly cooked piece of meat with a juicy interior and a flavorful, caramelized crust.