Description
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.
Technical
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.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
brownednuttysavorycaramelizedmeatysmokytoasted
Origin & History
Civilization
American