How to Reverse Sear a Steak?
You know that feeling. You pull a steak off the grill, it looks beautiful - dark crust, nice grill marks. Then you slice into it. There’s a gr a y band around the outside, a thin strip of pink, and a cool red center. Or worse, you kept cooking until the middle looked right, and by then the outside had turned into leather. I’ve ruined plenty of steaks this way. Then I learned about reverse searing, and suddenly I felt like I’d been cheating myself for years. Reverse Sear Steak Recipe What Exactly Is Reverse Searing? Here’s the simple version: instead of searing first and then finishing in the oven (the classic steakhouse method), you flip the whole process. You cook the steak at a low temperature first - like 225°F to 250°F - until it’s almost at your target doneness. Then you pull it out and blast it in a hot pan or on a hot grill for a minute or two per side. That’s it. Low and slow, then hot and fast. The first time someone told me to do this, I thought it sounded...
