So, what is the reverse sear? As the name suggests, it’s cooking your meat in the reverse of the sear and slide method. For the best results, follow the tips at the end of this blog.

Why Does the Reverse-Sear Method Work?

In short, it reduces the time a protein is subjected to extreme temperatures required for quick searing. Cooking the meat slowly at first, in a cooler environment of around 225°F, helps in several ways. Firstly, it allows the temperature of the meat to rise slowly and evenly, preventing overcooking. Secondly, the warm environment dries the outer surface of the meat, so when it’s time to sear over high heat, we don’t have to deal with moisture that creates steam, the enemy of searing. Finally, we start the searing process at a higher meat surface temperature, meaning the meat requires less exposure to high temperatures for a proper sear.

Think of these extreme high temperatures like a fine wine or a great cocktail. Just the right amount makes you feel perfect, but too much turns you into the sloppy drunk uncle at Thanksgiving. High heat can be your best friend or your worst enemy.

What Are the Benefits of Using the Reverse-Sear Method?

The reverse-sear method offers numerous benefits. As previously mentioned, it prevents the overcooking of the outside of the meat, which commonly occurs with other cooking techniques. This method guarantees perfect doneness throughout the meat without overcooking the exterior.

Secondly, you get to enjoy a hot steak. Using other methods often requires a resting period after cooking, allowing the muscle fibers to relax. If this rest period is skipped, cutting into the meat causes the juices to run out. This happens because the long heat exposure tightens the muscle fibers, squeezing the juices out. By searing quickly at the end, we can cut into the steak immediately, and the rest of the cooking occurs prior to the sear. This method results in a piping hot and juicy steak.

Should the Reverse-Sear Method Be Used for All Meats?

No, the reverse-sear method works best for cuts of meat that are at least 1.5 inches thick. Prime rib is an excellent candidate, along with other cuts like king cut pork chops and racks of lamb. The most popular cuts benefiting from this method are filet mignon and top sirloin, both notorious for being difficult to cook evenly.

This method is also effective for proteins other than beef, such as king cut pork chops and racks of lamb. It can be done on a grill or indoors using an oven and cast iron pan.

Tips for Best Results Using the Reverse-Sear Method

1. Maintain low temperatures initially. Keep the cooking temperature around 225°F to 250°F to bring your meat up to temperature slowly and evenly.
2. Avoid trusting the thermometer on your grill’s lid. These thermometers can be inaccurate. Invest in a reliable multi-channel leave-in thermometer to monitor both grill and meat temperatures.
3. Understand the concept of two-zone cooking. This allows for effective temperature control during cooking.
4. Place the grill temperature probe near the meat. You need to know the temperature of the cooking area where the meat is placed, not the heat source.
5. Carefully place meat on the grill. Position the filet portion away from the heat source for even cooking.
6. Pay attention to bone placement. Always position bone-in proteins with the bones towards the heat source.
7. Rest the meat just before it’s fully cooked. Remove the protein about 5°F shy of your desired final temperature and let it rest.
8. Ensure the meat is dry before searing. Pat off any excess moisture to avoid steaming.
9. Turn often! Flip the meat every 20 seconds when using intense heat for even searing.
10. Embrace the char for flavor! Trust your thermometer and don’t be afraid of a little char on the meat.