The Completion Backwards Principle
I
keep reading about the “Reverse Sear” method for cooking steaks, chops and even roasts. The idea is simple; you start by cooking the protein at a low temperature to reach your desired doneness, then finish with a quick blast of high heat to sear the outside. It’s the opposite from what most of us do; start with a hot sear, then lower the cooking temp until the inside reaches the right temp. Being an old dog, I’m sometime slow to learn new
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MAN IN THE KITCHEN
BY JIM MATHIS
tricks, so I hadn’t jumped on the bandwagon. I hadn’t until one dreary Sunday. On that day, the prospect of standing in the rain grilling a steak had little appeal, so I decided to give the reverse sear a shot. And like many of my adventures in the kitchen, I look to a few sources for reliable information; the always informative and entertaining Alton Brown and the wellresearched Cook’s Illustrated. Both had sage advice for the novice
