Techniques › Heat and cooking methods
Reverse searing
Advanced Heat and cooking methods
Reverse searing is cooking a thick steak or roast gently in a low oven first, then searing it hard at the end.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Season the meat and place it on a rack over a sheet pan in a 225-275°F oven.
- Cook until it is about 10-15°F below your target temperature on a thermometer.
- Heat a heavy skillet very hot with a little oil and sear 1-2 minutes per side until deeply browned.
- Serve; it needs little rest since it cooked gently.
Why does it work?
Slow cooking brings the whole cut up evenly, so there's no thick gray band under the crust. The low oven also dries the surface, so the final sear browns fast.
What are the common mistakes?
- Using it on thin cuts — they overcook before you can sear them.
- Pulling it at the final temperature — the sear pushes it past done.
Still stuck? Watch someone do it on YouTube.
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