Garum
Techniqueintermediatedraft

Reverse searing

Also searched as: reverse sear, low and slow, oven first, then pan

In short: Bring thick steaks up to temperature gently in the oven first, then sear them very briefly. The result: pink from edge to edge with a strong crust.

Picture it

Like warming a house evenly first and then just painting the facade, instead of burning the edges while the centre is still cold.

The temperatures30 °C
30 °CDrag to try270 °C
  1. 55 °Ctarget pink (core)
  2. 110 °Coven: gentle pre-cooking
  3. 230 °Cpan: quick sear

Below 55 °C none of this happens yet. From 55 °C: target pink (core).

What happens

In a low oven the heat rises almost equally fast inside and out, so the grey band stays thin. The dry oven air dries the surface at the same time. That is why it browns in no time in the hot pan.

Why it matters

The most reliable method for steaks and roasts from about 3 cm thick.

How it’s done

Sequence · Step 1 of 5
12345

Salt the meat, ideally the day before.

All steps as a list
  1. Salt the meat, ideally the day before.
  2. Put it on a rack in the oven at about 100–120 °C, thermometer in the centre.
  3. Take it out when the is about 5 °C below the target.
  4. Sear in a very hot pan for 1 minute per side.
  5. Resting is hardly needed here; the meat has already rested.
Related entries
Evenly cookedProteins change (denaturation)SearingMaillard reactionResting meat
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Fleisch