![]() There’s also only a narrow window when the center will be perfect. ![]() Easier to avoid overcooking – When searing a thick steak, the outside will burn before the inside is done.The Maillard reaction can’t start until most of the steak’s surface moisture has evaporated so this process helps ensure a beautiful crust. Better crust – While the steak cooks at low temperature the surface dries.Inside cooks more evenly – Because the steak cooks at a low temperature first the entire steak cooks more evenly instead of the out side burning while the inside is still raw.This method gives you more control over how the interior of the steak cooks so you can achieve a perfectly uniform medium rare with a beautiful brown crust.Ĭommonly used for steak, this method works for thick-cut pork and lamb chops. ![]() The reverse sear method flips this concept on its head by slowly bringing the steak up to temperature in a grill or oven at low heat and then searing it at high heat. The technique commonly used in restaurants involves searing the meat first to form a crust, and then transferring it to an oven to bring the inside up to temperature. The problem is that by the time you reach a nice medium rare temperature in the middle, the outside of your steak will be seriously overcooked. The conventional method of searing steak by flipping it until it’s cooked in the middle works for steaks that are less than an inch thick but falls short when you are cooking proper, thick-cut steak. So you picked up a beautiful steak from the store, and you’re ready to throw it on the grill. How to Reverse Sear a Steak on the Grill.
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