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In reverse searing, the order of cooking is inverted. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the
Maillard reaction. This technique is typically recommended for
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Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.
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Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:
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Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the
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thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
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The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by
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The contrast in taste and texture between the crust and the interior makes the food more interesting.
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799:"The Maillard Reaction Turns 100"
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822:Pryles, Jess (May 3, 2015).
1185:Bain-marie (Double boiling)
853:BBQ & Grilling In Depth
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1471:List of cooking appliances
963:List of cooking techniques
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904:. Macmillan. p. 13.
253:Steak and kidney pudding
118:Bistecca alla fiorentina
1476:List of cooking vessels
1046:Grilling (charbroiling)
701:Searing does not cause
623:is a technique used in
1051:Roasting (traditional)
900:McGee, Harold (1990).
772:McGee, Harold (2004).
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729:Sealing in the juices
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1580:Culinary terminology
258:Steak and oyster pie
248:Steak and kidney pie
91:List of steak dishes
855:. February 22, 2015
774:On Food and Cooking
551:List of beef dishes
153:Chicken fried steak
143:Chateaubriand steak
38:Part of a series on
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1348:Stir frying (chao)
566:Restructured steak
238:Standing rib roast
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1357:Device-based
1301:Mixed medium
1154:Slow cooking
993:
984:Dry roasting
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883:. Retrieved
880:Serious Eats
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857:. Retrieved
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831:. Retrieved
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806:. Retrieved
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483:Char grilled
321:Cuts of beef
283:Steak frites
268:Steak burger
228:Sha cha beef
213:Italian beef
198:Pepper steak
188:London broil
1556:WikiProject
1496:Food safety
1384:Slow cooker
1369:Microwaving
1262:Stir frying
1247:Deep frying
1041:Charbroiler
828:Jess Pryles
803:cen.acs.org
621:pan searing
576:Steak sauce
571:Steak knife
462:Preparation
445:Top sirloin
308:Swiss steak
278:Steak Diane
148:Cheesesteak
138:Carne asada
123:Boiled beef
23:Seared tuna
1569:Categories
1430:Fermenting
1364:Air frying
1313:Barbecuing
1252:Pan frying
1232:Blackening
1159:Smothering
1103:Parboiling
1056:Rotisserie
1003:Convection
977:Conduction
955:techniques
808:2023-06-23
756:References
677:blackening
523:Salt-cured
440:Tenderloin
415:Silverside
208:Roast beef
78:Steakhouse
73:Pork steak
68:Fish steak
1338:Fricassee
1328:Deglazing
1220:High heat
1213:Fat-based
1190:Sous-vide
1149:Simmering
1113:Reduction
1098:Decoction
1088:Blanching
1081:High heat
1034:Radiation
739:Escoffier
647:(usually
503:Marinaded
473:Barbecued
370:Flat iron
203:Pot roast
63:Beefsteak
1548:Cookbook
1532:Category
1464:See also
1440:Pickling
1398:Non-heat
1318:Braising
1288:Sweating
1276:Low heat
1267:Sautéing
1237:Browning
1200:Steaming
1164:Steeping
1144:Poaching
1139:Infusion
1134:Creaming
1129:Coddling
1122:Low heat
1108:Shocking
1061:Toasting
1025:Barbecue
885:June 26,
859:June 26,
833:June 26,
714:braising
710:grilling
673:browning
651:such as
641:sautéing
637:roasting
633:braising
625:grilling
556:Doneness
233:Shawarma
1540:Commons
1455:Souring
1450:Salting
1435:Juicing
1410:Brining
1227:Basting
1169:Stewing
1093:Boiling
1020:Smoking
994:Searing
953:Cooking
665:seafood
657:poultry
617:Searing
518:Roasted
513:Poached
508:Pickled
488:Chopped
478:Braised
450:Tri-tip
420:Sirloin
395:Rib eye
385:Popseye
298:Suadero
128:Bulgogi
1425:Drying
1420:Curing
1333:Flambé
1242:Frying
1010:Baking
908:
780:
735:Liebig
669:cooked
629:baking
533:Smoked
528:Seared
435:T-bone
375:Hanger
355:Fillet
340:7-bone
173:Fajita
1445:Purée
1405:Aging
667:) is
663:, or
498:Fried
493:Cured
430:Strip
425:Skirt
405:Round
390:Ranch
380:Plate
360:Flank
350:Chuck
345:Blade
98:Asado
58:Steak
44:Steak
906:ISBN
887:2019
861:2019
835:2019
778:ISBN
675:and
661:pork
653:beef
649:meat
645:food
468:Aged
410:Rump
365:Flap
1074:Wet
970:Dry
619:or
400:Rib
1571::
878:.
851:.
826:.
801:.
764:^
659:,
655:,
639:,
635:,
631:,
627:,
945:e
938:t
931:v
914:.
889:.
863:.
837:.
811:.
786:.
691:.
605:e
598:t
591:v
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