For decades, the conventional wisdom said to sear your steak first—get that color locked in, then move to cooler heat. But reverse searing, perfected by barbecue champions and adopted by Michelin-starred kitchens, flips this approach entirely. The method involves cooking your steak slowly (around 225°F) until it reaches an internal temperature of 110°F, then searing it hard on a screaming-hot cast iron for just 90 seconds per side. The Science Behind the Crust The magic happens because of the Maillard reaction, which requires both heat and low moisture. When you start low and slow, the steak loses surface moisture gradually, then the final high-heat sear creates that mahogany crust without overcooking the interior. "You're essentially drying the surface while keeping the muscle fibers intact," explains chef Marcus Chen of Chicago's Ember House. Use a meat thermometer religiously—remove your steak at 110°F internal temp, and it'll climb to 125–130°F during the final sear. "Home cooks obsess over the sear. The real skill is knowing when to stop." Pat your steak completely dry with paper towels before the final sear, and let it rest for exactly five minutes after searing. This redistributes the juices and prevents that disappointing gray band near the crust that signals overcooked meat.