Sear or Reverse Sear - what do you prefer?


TVWBB Diamond Member
Hello Jamie,

I'm a fool for reverse searing. It has never let me down.

However, I'm curious as to what you prefer & why.
Or if there are situations when one works better than the other.

Thank you,

Jamie Purviance

TVWBB Super Fan
Far be it from this fool to get in the way of you and reverse searing. I like it too. I tend to use it most often for big cuts of meat, like 2-inch t-bones and whole beef tenderloins. For me the big advantage is a wide swath of even doneness from edge to edge. As you know, the reverse sear technique avoids a wide band of overcooked meat around the perimeter, which is what you get with a heavy sear. On the other hand, a heavy sear can taste so bloody good, especially on a rich steak like ribeye. Even with the top and bottom are a little overcooked, there are still juicy and fabulous. So I tend to use the reverse sear on leaner cuts and bigger cuts of meat. Thanks for the question, Robert!