Most people will consider pan-searing or grilling first since they're the ones that'll give the steak the beautifully charred ...

The best part, if you ask me? No smoke. There is no opportunity for scorching when using this cooking technique. Well, not yet anyway. (You do sear it briefly at the end, but it’s for no where ...

After years of pan frying steaks to the charming tune of Brooklyn smoke detectors, I was delighted when I finally learned about reverse searing—a cooking method where you slowly bring the steak ...

Before I talk about the “reverse sear,” I should talk about the regular sear. Searing is the basic cooking process of applying high heat to the outside of foods to give them a golden-brown crust.

The standard protocol for cooking big slabs of meat has always been to sear first, and then slow everything down in the oven to finish cooking through. This genius method will do precisely the ...

Most sources will tell you that searing seals in the juices. But a new book from Cook’s Illustrated, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the ...

When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender ...