Reverse searing is when you slowly cook meat until it is 6°C to 10°C (10°F to 20°F) shy of the desired final temperature. This can take anywhere from 20 minutes to nearly 2 hours, or more, depending on the size and thickness of the meat. Once it has reached the right temperature, sear the meat over high heat until a delicious crust forms. Many people use the oven and then finish things off in a cast iron frying pan, but it is far easier (and uses fewer dishes) when you use your grill. The results? Imagine edge-to-edge, perfectly cooked and tender meat, with a crunchy outside, and little to no grey-overcooked area between that and the pink meat inside.
Powered by BetterDocs