What does the term "reverse sear" refer to?

The term "reverse sear" refers to the technique of cooking meat slowly first and then searing it at high heat. This method allows the meat to cook more evenly throughout, ensuring that the inside reaches the desired doneness without overcooking the exterior.

By starting with a low and slow cooking process, such as using indirect heat in an oven or smoker, the meat gradually warms up. This is particularly effective for thicker cuts of meat as it allows the internal temperature to rise slowly, helping to retain juices and flavor. Once the meat reaches near the desired internal temperature, it is then finished with a quick sear at high heat, typically on a grill or hot pan. This high-heat searing develops a flavorful crust while keeping the inside tender and juicy.

This method contrasts with traditional searing, where meat is cooked at a high temperature first and then finished cooking at a lower temperature. Reverse searing is especially popular for steak and thick cuts of meat, leading to a more controlled cooking process and predictable results.