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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Reverse‑sear grilling cooks meat at a low temperature to reach doneness, then applies a brief high‑heat sear to develop Maillard browning while preserving juiciness.
Origin: American (early 2000s) — United States
See full technique reference →The low‑temperature phase (≈55–60 °C) allows uniform heat diffusion, minimizing internal temperature gradients and reducing moisture loss. A subsequent sear above 200 °C rapidly initiates Maillard reactions, producing flavor‑active compounds without further protein coagulation. This two‑step process yields a tender interior with a crisp, caramelized exterior.
Primary Reaction
Maillard browning
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