Reverse SearIntermediate
Reverse Sear
Low oven roast followed by high-heat sear for ultimate control
~60 min to learn
10 sessions to master
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Overview
The reverse sear technique revolutionizes thick steak cooking. By slowly bringing the steak to temperature in a low oven, then finishing with a quick sear, you achieve perfect edge-to-edge doneness with a incredible crust. This is the secret weapon of competition BBQ champions.
Step-by-Step Guide
Common Mistakes to Avoid
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Troubleshooting Guide
Gray band around edges
Oven temp too high, keep it at 250°F
Not enough crust
Pan wasn't hot enough for the sear
Takes too long
Use thicker cuts (1.5-2 inches) for best results
Equipment Needed
- Oven
- Wire rack
- Baking sheet
- Cast iron skillet
- Instant-read thermometer
Pro Tip
Practice this technique multiple times to build muscle memory. Start with less expensive cuts until you're confident.