reverse sear

The reverse sear is the opposite of that: you cook the steak in a low-temp environment first until it is about 15°F (8°C) below your target pull temperature. Then you sear the steak to give it that tasty crust and to finish the cooking.

Grilled Rib Eye Steak: Reverse Sear and Thermal Principles Martin 2023

Personally I prefer sous vide when doing a reverse sear. You’re cooking it at the “done” temperature so there’s no risk of overcooking.

What’s the proper way to reverse sear ? I’ve always wanted to try it but been to nervous to try cause I might mess it up any advice ? 2025

I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive guide for using it on steaks.

Reverse-Seared Steak Recipe Editorial Process 2025