We’ve all been there. You’re cooking a big, expensive roast for a large family gathering when the doubts begin to set in: Is it done yet? It is undercooked? (Or worse: Is it overcooked?) Well, I’m here to take that worry away with a simple method: reverse searing.

当您煮烤时，通常首先将外部变成褐色，以在将其在烤箱中完成之前形成深厚的外壳。反向灼热是相反的。您在低烤箱中慢慢煮烤，直到完成为止，然后才能用烫锅或燃烧的烤箱将其烤。反向烤的不仅可以工作，而且可以很好地工作，从而使烤的内部煮熟到相同的玫瑰色颜色，从中央到边缘，那里有一个咸的，深褐色的外壳。

Here’s why it works: Large cuts of meat, such as standing rib roast or even beef tenderloin, cook more evenly at lower temperatures. As the roast nears doneness, the lower heat prevents the meat’s internal temperature from spiking to overdone, which can happen in a blink when roasting with high heat. As an added benefit, searing already-cooked meat takes less time than searing raw meat, and less time searing helps keep that sad gray outer ring of overcooked meat at bay.

使用这种天才方法，您可以在最后的烧烤前小时烹饪肉，从而使您可以一起用餐，而不必担心何时会做肉。

I once cooked prime rib this way for 200 people, and there was only one problem: I didn’t have enough well-done pieces because even the ends of the roast were pink.

If, like me, you think that’s a good thing, the reverse sear will become your new normal. It has for me!

Good to know

Temperature trumps time
The times given for roasting in the following recipes are a guide and will vary depending on your oven, the size of the roast, and whether you use grain- or草食牛肉. Use an instant-read thermometer and rely on temperature to gauge doneness.

Sitting out is safe
The USDA, which errs on the conservative side, says it’s OK to leave an almost-cooked roast out at room temperature for up to 2 hours.

Two ways to sear
Searing on the stove allows for more control since you can see the browning, but the oven is hands off with less smoke and spattering. The choice is yours.

No rest required
如果您在最后的烧烤前烤良好，则无需在切片之前让烤休息。继续雕刻。