The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan. I'm a fan of this technique as it provides more control of the internal temperature, a stunning browned crust, and a more tender piece of beef.

How do you reverse Sear?

The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C).

Is reverse sear better?

Reverse searing has several advantages: better heat control, as you can cook the steak to a precise degree of doneness. ... And because you rest the meat between low heat smoking and high heat searing, you can serve it hot off the grill.