Edge-to-Edge Cooking

Edge-to-edge cooking describes a steak where the internal doneness is uniform from just below the crust all the way to the geometric center. No gray band of overcooked meat. No gradient from well-done edges to rare center. Just consistent medium-rare (or whatever your target) throughout, with only the thin Maillard crust layer at the surface.

Why it's desirable: Every bite of an edge-to-edge steak tastes the same — consistently juicy, consistently tender, consistently at your target doneness. A steak with a thick gray band gives you well-done edges (dry, firm) transitioning to medium-rare center (juicy, tender). The eating experience is uneven.

How to achieve it: Use cooking methods that create shallow thermal gradients. The reverse sear (225–275°F oven, then hot sear) and sous vide (precise water bath, then sear) both produce edge-to-edge results. Direct high-heat grilling does not — the steep gradient creates the gray band.

The physics: Edge-to-edge doneness requires the outer layers to be close to the same temperature as the center when the sear is applied. The reverse sear accomplishes this with a slow oven phase. Sous vide accomplishes it by holding the entire steak at one temperature until equilibrium. Both methods then apply a brief, intense sear that browns the surface without significantly heating the interior.

Visible result: Cut a reverse-seared steak in half and you'll see thin brown crust (1–2mm), then immediately pink/red meat all the way through. No gray transition zone. Compare to a conventionally grilled steak: thin crust, then 5–12mm of gray meat, then finally pink/red center.