What does reverse-seared mean on a menu?
Reverse-seared
Cooked low and slow first, then seared very hot at the end for the crust.
What it does to the food
Evenly pink from edge to edge, with a dark, crunchy crust and no gray band.
Where you’ll see it
Thick steaks like tomahawks, ribeyes and porterhouses at steakhouses and barbecue spots.
Related words
- sous vide
- pan-roasted
- tomahawk