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.

When you cook a roast, you typically brown the outside first to develop a deeply flavored crust before finishing it in the oven. Reverse searing is the opposite. You cook the roast slowly in a low oven until it’s just about done, and only then do you sear it in a scalding hot pan or blazing oven. Not only does the reverse sear work, but it works beautifully, keeping the inside of the roast cooked to the same rosy color from the center to the very edge, where a savory, deeply browned crust meets it.

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。

我曾经为200人做这样的肋骨煮熟，只有一个问题：我没有足够的零食，因为即使烤的末端也是粉红色的。

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
在以下食谱中烤的时间是指南，并且会根据您的烤箱，烤肉的大小以及您使用谷物 - 还是使用谷物 - 或草食牛肉. Use an instant-read thermometer and rely on temperature to gauge doneness.

坐下是安全的
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.

两种烤的方法
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.

不需要休息
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。