Searing Near the End of the Cooking Process is Called a Reverse Sear.
Reverse Sear
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Culinary Uses

A Reverse Sear means, that the Searing of the product takes place at the end of the cooking process not at the beginning. Typically, a Reverse Sear is considered for Roasting meat products. The idea is that leaving all the juices in a Roast, and not searing them out, yields a better end result.

Of course, there is some debate about Searing’s Impact on Juiciness all together. The short version is that golden age chef’s like Escoffier and ancient philosophers believed that a searing locked in the juices and produced a juicier end result. Modern science has weighed seared and un-seared meats, before and after cooking and found that they weigh almost the same amount. None of the studies that we have seen combined the weigh-in with any of the following: a taste test, a Shear Force Test (for tenderness) or a chemical analysis to see which component portions of the food were cooked off and which were retained with each method.

What we do know, from years of experience, is that we prefer Searing foods. It leads to a better end result. Most good chefs sear. It is one of the secrets. We are proponents of both searing and Reverse Searing. They both have their place.