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Help support Wordnik (and make this page ad-free) by adopting the word reverse sear.
Examples
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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
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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
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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.
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