A reverse sear is a cooking method for steak that involves baking the steak in the oven at a low temperature until it is nearly done, and then searing it on a hot grill, cast iron pan, or griddle for a minute or two on each side to create a crust. This method is different from traditional steak cooking methods, which involve searing the steak first and then finishing it in the oven. The reverse sear method is said to produce a more tender and evenly cooked steak, with a crisp crust and juicy interior. The benefits of the reverse sear method include:

• More control over the cooking process, which can prevent accidental overcooking.
• The ability to create a flavorful sauce using the fond and pan drippings.
• More affordable than using a sous vide, but a similar cooking process.
• The ability to cook a thick cut of beef to nearly the right level of doneness.
• A perfect crust created by the Maillard Reaction.

The reverse sear method is highly regarded among foodies and chefs alike.