The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show
892,103 views
Why it's on BrighterTube
Hand-picked by a BrighterTube curator · found via Reddit r/Cooking wiki: Master YouTube cooking channel list (members' recommendations · 90% confidenceShows the reverse sear start to finish — low oven to a target internal temperature, then a hard sear — and explains the heat-transfer reason it gives even doneness; taught by Kenji López-Alt, whose Food Lab work is built on tested methods.
What you'll learn
Why reverse-searing (low oven, then a hard sear) gives thick steaks edge-to-edge doneness and a better crust, with internal temperatures to aim for.
Video by J. Kenji López-Alt, played through YouTube's embedded player.
Part of The Food Lab, Kenji's Cooking Show
Go deeper
- The Food Lab, J. Kenji López-AltKenji's own book on the science of home cooking
- The Wok, J. Kenji López-AltKenji's book on wok cooking
As an Amazon Associate, BrighterTube earns from qualifying purchases. Picked by hand for this subject; nobody paid to be listed.