Reverse Sear

Reverse sear inverts the traditional sequence of searing then finishing in an oven. The protein — typically a thick-cut steak, pork chop, or prime rib — is placed in a low oven (90–135°C / 200–275°F) or smoker and brought gradually to within 5–8°C of the target internal temperature. It is then transferred to a screaming-hot cast-iron pan, griddle, or grill and seared for a precise, even crust. The slow, ambient-heat phase drives out surface moisture and narrows the temperature gradient from edge to centre, producing wall-to-wall even doneness rather than the thick grey band of overcooked meat that surrounds a traditionally seared steak. Because the surface is dry and the protein nearly at temperature before hitting high heat, the Maillard crust develops in under 60 seconds per side — minimising carryover overcooking. The method is also more forgiving to time: the protein can hold in the low oven without overcooking while other components finish.

“For the tomahawk, we reverse-seared it at 120°C until 52°C internal, then rested it briefly and hit it over wood coals — the crust formed in under a minute with zero grey ring.”

• TechniqueSearing
• ConceptMaillard Reaction
• DonenessSteak Doneness

1. 1.The Food Lab — J. Kenji López-Alt (W. W. Norton, 2015)
2. 2.Meathead: The Science of Great Barbecue and Grilling — Meathead Goldwyn (Rux Martin/Houghton Mifflin, 2016)
3. 3.On Food and Cooking — Harold McGee (Scribner, 2004)

Confidence: high