Reverse Sear
A cooking method that uses low heat first to bring a steak to near-target temperature, then finishes with a high-heat sear for crust.
The reverse sear is a two-phase cooking method: low-temperature indirect heat first (oven at 225–275°F, or indirect grill), followed by a high-temperature sear (cast iron at 600°F+, direct grill, or other intense heat source). It reverses the traditional sequence of searing first, then finishing in the oven.
Why it works: The low-heat phase creates a shallow thermal gradient — the outer layers and center of the steak approach the target temperature relatively evenly. When the sear is applied, the surface was already dehydrated during the oven phase, so Maillard browning begins immediately. The short sear (45–60 seconds per side) adds minimal heat to the interior, preserving the even doneness achieved in phase one.
Results: The reverse sear produces the narrowest gray band of any conventional cooking method (1–2mm compared to 5–12mm for direct grilling). Edge-to-edge pink/red interior. Deep, uniform crust.
Best for: Steaks 1.25 inches or thicker. Below that, the method's advantages diminish because thin steaks cook too quickly for a significant gradient to develop.
The science: Controlled lab testing shows the reverse sear reduces gray band width by 75–90% compared to direct high-heat grilling, and by 50–60% compared to sear-first-oven-finish. The improvement is due to the shallow thermal gradient at the moment of searing — less stored heat in the outer layers means less carryover and less gray band formation.