Most of us have a Gordon Ramsay-style idea of how to cook a steak: take it out of the fridge, salt it, wait a little, and fry it in a sizzling pan, basting it in butter. Then let it rest.
Hey, I’m not against that. I’ve tried his method and loved it.
But according to some culinary experts, there’s a counterintuitive way to cook a perfectly medium-rare steak that’s got a rich brown crust from edge to juicy edge. And it’s known as “reverse searing”.
What is reverse searing?
When cooking steak, most people expect to sear the protein at the start, when it comes into contact with a very hot pan. The...
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