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    "original_url": "https:\/\/cooking.nytimes.com\/article\/how-to-reverse-sear-steak?emc=edit_ufn_20260924&nl=from-the-times&segment_id=226992",
    "parsed_content": "John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef Chris Schlesinger\u2019s writing partner on a series of cookbooks that celebrated the transformative powers of cooking over live fire. On the long list of people who\u2019ve taught me about cooking and food, restaurants and people, Doc \u2014 as he\u2019s known \u2014 sits near the top.\n______\nRecipe: Reverse-Seared Rib-Eye Steak\n______\nFor instance: \u201cThere are only about 11 recipes in the world.\u201d Doc said that once, and I\u2019ve never been able to contradict him. You can roast something. You can steam it. You can fry it. You can turn it into soup or a pasta dish. Nearly everything tacos. You may discover an excellent recipe today, but you\u2019re rarely going to run into something well and truly new.\nThat\u2019s probably true of reverse-searing. It\u2019s the process of cooking a steak slowly in a warm oven, then finishing it over high heat on a grill or plancha. And lots of people have recipes for that. My old colleague Kenji L\u00f3pez-Alt has been reverse-searing for years. The barbecue king Steven Raichlen does it, too.\nBut no matter how many times I do it myself, it feels new. I think that\u2019s because reverse-searing is not a recipe so much as it is a counseling session, one that replaces the anxiety of cooking an expensive cut of meat with the thrill of experiencing the delicious.\nReverse-searing is a home-cooking technique. Restaurant cooks don\u2019t have time to cook steaks for 20 minutes in a low oven before they grill them. But that doesn\u2019t mean reverse-searing doesn\u2019t scale. For a dinner party, you can get three or four big rib-eyes onto a sheet pan for the oven, and fit the same number on most any grill that\u2019s not one of those tiny novelty ones painted to look like a football helmet.\nCoat the meat in a dry rub, if you like: Montreal steak seasoning, say, or a Cajun blackening situation. I go with kosher salt alone and revel in the beefiness it underscores. You\u2019ll get a great crust regardless and, beneath it, a fantastically textured interior. Every time. And if you\u2019ve spent a pretty penny on the meat that you\u2019re cooking, that\u2019s a very good feeling.\nYou\u2019ll need a digital instant-read thermometer. This is nonnegotiable. (Wirecutter has a guide to the best ones.) You\u2019ll use it to track the internal temperature of your steak so you can get it out of the oven at precisely the right moment. For me, that\u2019s about 112 degrees. It\u2019ll take somewhere in the neighborhood of 20 to 30 minutes. But don\u2019t use the clock as your guide. Mind Mr. Thermometer instead.\nLet the steak rest for another 20 minutes or so while you get your grill going and then finish the meat when everything\u2019s ripping hot, maybe 90 seconds a side, until the thermometer shows you something in the low 120s for rare. Give it a short rest, and you\u2019ll be off to the races.",
    "published_at": "2026-09-04T09:03:01+00:00",
    "author_name": null,
    "site_name": "NYT Cooking",
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    "publisher": "The New York Times Company",
    "ai_headline": "How to Reverse-Sear Steak",
    "ai_simplified_title": "NYT Cooking Explains Reverse-Searing Steak Technique",
    "ai_excerpt": "This article details the reverse-searing technique for cooking steak, emphasizing its benefits for home cooks. It provides step-by-step guidance, including the use of a digital thermometer for precise temperature control.",
    "ai_subject_tags": [
        "Cooking",
        "Steak",
        "Reverse Searing",
        "Recipes",
        "Meat Preparation",
        "Home Cooking"
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