Reverse Sear

The reverse sear is a two-stage cooking method: first, slowly bring the meat to near-target temperature using gentle heat (oven at 250°F or indirect grill), then finish with a blazing hot sear for crust development. It produces the most evenly cooked steak possible — edge-to-edge pink with a deeply browned crust.

Traditional searing does the opposite: high heat first, then finish at lower temperature. This works but creates a thick "gray band" of overcooked meat between the crust and the pink center. The reverse sear eliminates this.

Why It Matters for Pairing: The reverse sear creates two distinct flavor zones that affect pairing: 1. The crust: Intense Maillard reaction products — nutty, roasted, complex. These compounds interact with bold wines and smoky sauces. 2. The interior: Perfectly even doneness preserving the meat's natural flavor and juiciness. This is where subtle pairings (delicate wines, herb butters) shine.

The Method: 1. Season the steak and place on a wire rack over a sheet pan 2. Oven at 250°F until internal temp reaches 10-15°F below target (use a probe thermometer) 3. Rest 5-10 minutes while you heat a cast iron pan until smoking 4. Sear 45-60 seconds per side in a blazing hot pan (or over direct flame) 5. Optionally baste with butter, garlic, and herbs during the sear 6. Rest briefly and serve

Best Cuts for Reverse Sear: - Any steak 1.5 inches or thicker - Tomahawk, thick-cut ribeye, porterhouse - Whole tenderloin, tri-tip - Not ideal for thin steaks (under 1 inch) — they'll overcook in the oven

Temperature Targets (remove from oven at): - Rare: 105-110°F - Medium-rare: 115-120°F - Medium: 125-130°F - The sear adds 5-10°F and resting adds 5°F

The reverse sear is the single technique that improves home steak cooking the most. Once you try it, you won't go back to direct searing for thick cuts.