Inverse searing
=============== 2026-05-21 *


Comment: Given the difficulty of cooking a thick piece of meat evenly, that is, rare, medium-rare, medium, or well done, the reverse cooking method is the obvious choice. This involves first cooking the meat in the oven to the required temperature for the desired level of doneness, then briefly roasting it to achieve a beautiful, golden, and flavorful crust.

It is essential to use a meat thermometer during the initial cooking process to ensure the meat is cooked to the desired doneness.

Procedure:
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Salt the meat generously 24 hours in advance, or at least 4 hours before cooking.
Massage the salt into the meat to distribute it evenly.

Keep the meat refrigerated, uncovered, for the required time. Turn the meat over halfway through.
Remove the meat from the refrigerator approximately 2 hours in advance.

Preheat the oven to 100°C (212°F).

Place the meat, with the thermometer, on a wire rack placed on a baking sheet in the oven. Remove the meat from the oven when it reaches the desired internal temperature.

This should take between 45 and 60 minutes.

Then, grill the meat in a very hot pan or on a very hot BBQ for 60 to 90 seconds per side. There's no need to let the meat rest for more than 2 minutes before carving.

Don't forget to season with pepper.

The internal temperature will rise slightly after being removed from the oven (4 to 5°C).

Temperatures (beef):
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Rare: 40°C
Medium-rare: 45°C (tested)
Medium: 50°C
Well done: 55°C