What is reverse searing?

Reverse searing is a method of cooking meat, typically steaks, that involves first slow-cooking the meat at a low temperature before finishing it with a high-heat sear. This method allows for more even cooking and produces a perfectly cooked steak with a delicious crust.

To reverse sear a steak, start by seasoning the meat and then cooking it in a low-temperature oven (around 275°F) until it reaches an internal temperature of about 10-15 degrees below your desired doneness. This slow cooking process allows the meat to cook evenly and helps to retain its juices.

After slow-cooking the steak, remove it from the oven and let it rest for a few minutes before finishing it with a quick sear in a hot skillet or on a grill. This final step creates a flavorful crust on the outside of the steak while keeping the inside tender and juicy.

Reverse searing is a popular technique among home cooks and professional chefs alike, as it allows for more control over the cooking process and results in a perfectly cooked steak every time.