Shelf · Fire & pan · In the oven
Reverse sear
Bringing a thick cut slowly up to temperature in a low oven first, then searing it at the very end.
- The temperature band
- The oven · 120 to 135 °C
- The time
- About 60 min
Why it works
A low oven heats the inside almost evenly, so there is no thick grey band under the crust; and a surface already dry from the oven browns far faster when it finally hits the pan.
The tell
The interior reads within a few degrees of your target before the sear, and the finished crust forms in about a minute a side.
How it fails
Searing a piece straight out of the oven while it is still sweating gives a weak crust — pat it bone dry first. Thin cuts have no thick interior to even out, so they gain nothing here.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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