Many of you have heard about it (reverse sear) but most of you do not know what it refers to. I’ve got your backs!

Steaks are usually cooked in a pan, grill or oven with browning occurring via direct contact with high heat. That golden/brown deep crust on the outside of a steak contrasted with the soft juicy center is why steaks are so popular.

The reverse sear turns things upside-down by cooking the steak to a perfect internal temperature in a low heat environment then finishing off the steak in a white hot pan or grill. This browning of meat is called Maiilard reaction.

Doesn’t really matter when the sear occurs? It doesn’t but with reverse sear, the entire interior of the steak will be cooked with to the same doneness you desired.

With the usual cooking method, the time a steak has direct contact with heat is longer that with the reverse sear method. So, the outer edges will be medium-well, then medium and only the middle of the steak will be rare/medium-rare.

For reverse sear, you need an oven, a meat thermometer and a heavy skillet, griddle or cast iron pan. You can use a very hot charcoal/gas grill but your steak will not have 100% surface contact like it does in a pan.

Another reason why I am sharing the reverse sear method is that summer here (Toronto) is over. While Canadians famously will light their outdoor grill to cook some steaks, the reverse sear method allows you to stay indoor and enjoy a juicy, perfectly cooked steak.

Reverse Sear Steak

1. You will need a steak that’s at least 1 1/2 inch steak. Pre-heat your oven to 225F, position a rack in the middle. Line a baking sheet with parchment and place it on the rack under the middle rack.
2. Ensure your steaks are at room temperature, pat-dry to remove any moisture, season them as you normally would any other steak.
3. Insert the meat thermometer (oven safe) into the side of the steak and place on the middle rack in your pre-heated oven.
4. Cook until the thermometer reads 15 degrees below desired doneness ( I cook to 115F) and take out of the oven (meat continues to cook while resting).
5. Place your skillet/pan/griddle on your stovetop and pre-heat to the point where the pan begins to smoke.
6. Add a splash of vegetable oil and slap your steak(s) down and sear 1-2 minutes a side or until a deep golden-brown crust has been achieved.
7. Remove from the pan and serve with your favourite sides (try my fries or baked potato).

Pro Tip: try reverse sear with a roast or Prime Rib. Follow the same method as with a steak (obviously cooking time is longer). After the roast has cooked to your liking via reverse sear, take out of the oven then crank your oven temp to 550F and sear your roast for about 15 minutes.