Frank's Butcher Shop

  A thick steak is unforgiving. Sear it hot and fast the way you would a thin cut, and you'll end up with a burnt crust wrapped around a cold, gray center. Reverse searing solves that problem by flipping the usual order: cook the steak low and slow first, then finish it with a hard, fast sear at the very end. For a cut like Frank's Tomahawk Ribeye Steak , where thickness is the whole point, this method is the difference between an edge-to-edge perfect steak and a ring of overcooked meat around a pink center. Here's exactly how it works, which cuts benefit most, and how to avoid the mistakes that trip up even confident home cooks. What Is Reverse Searing? Reverse searing cooks a steak low and slow first, usually in an oven set between 225°F and 275°F, until the inside reaches a temperature just under your target. Once it's there, the steak goes into a screaming-hot pan or onto a hot grill grate for a minute or two per side, just long enough to build a deep, browned crus...