The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
An optional overnight dry-brining step helps dry out the exterior of the steak, resulting in even better browning later.
I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive guide for using it on steaks. It's a really remarkable method, and if you're looking for a steak that's perfectly medium-rare from edge to edge, with a crisp crust, there's no better technique that I know of.
My own experience with it started in 2006, when I was just beginning my very first recipe-writing job. I'd recently been hired as a test cook atmagazine, and my first project was to come up with a foolproof technique for cooking thick-cut steaks. After testing dozens and dozens of variables, I realized that I already knew the answer:Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak.
The thing is, all of those buckets need to be filled in order. Water won't really start evaporating until it has been heated to 212°F . The Maillard reaction doesn't really take place in earnest until you hit temperatures of around 300°F or higher, and that won't happen until most of the steak's surface moisture has evaporated.
Well, it's gotta be the temperature bucket—we're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures.
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