Reverse Searing
Slowly bringing food to near-target temperature in a low oven, then finishing with a high-heat sear for crust.
What You're Doing
Slowly bringing food to near-target internal temperature in a low oven, then finishing with a blazing-hot sear for crust. Produces edge-to-edge even doneness.
Visual Cues
Look for these signs to know your technique is working:
- Internal temp rising slowly in oven
- Surface remaining pale until sear step
- Even pink color edge-to-edge after slicing
- Explosive sizzle during final sear
Why It Works
Slowly raising internal temperature in a low oven allows enzymes to tenderize the meat longer. The very even heat gradient means minimal overcooked gray band. The final sear adds flavor without overcooking.
Failure Modes
Avoid these common problems:
- Oven too hot - develops a gray band
- Skipping the rest before searing - overcooks
- Not getting sear pan hot enough - no crust
- Cutting before final rest - juices run out
Requirements & Guidelines
- Start in 120°C oven until 5-10°C below target
- Rest briefly then sear on extremely hot surface
- Best for thick cuts (over 3cm)
Technical Details (CKL)
pan "baking sheet" 30cm
heat pan to 120C
apply "protein" to pan
wait 45min
until internal_temp >= 50C