what is a reverse sear
A reverse sear is a steak-cooking method where you cook the meat slowly at low heat first , then finish it with a very hot sear at the end. It’s used to get an even pink interior and a crisp, browned crust.
How it works
- Start the steak in a low oven, smoker, or similar gentle heat source until it reaches your target internal temperature.
- Remove it and sear it quickly in a hot pan or on a grill to build the crust.
- Serve right away for the best texture.
Why people use it
- It gives more control over doneness.
- It helps the steak cook more evenly from edge to edge.
- It’s especially good for thicker cuts like ribeye, tomahawk, porterhouse, or T-bone.
Simple example
If you want a medium-rare steak, you’d bring it close to that temperature gently first, then sear it hard for a short time to finish the outside.
TL;DR: reverse sear means low heat first, high heat last for a steak with a better crust and more even doneness.