The Reverse Sear
The reverse sear flips the traditional approach: instead of searing first and finishing in the oven, you cook low and slow first, then hit it with max heat at the end. The result is a steak that's evenly cooked from edge to edge with a beautifully browned crust.
This works especially well in an air fryer because you can go from 250°F to 450°F in under three minutes. The low phase brings the interior to your target temp gradually (no gray band), and the high phase creates the Maillard crust. It's the best way to cook a thick steak indoors.
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Pro tips
This only works for thick cuts — at least 1 inch. Thin steaks cook too fast.
The rest period between stages is important — it redistributes juices.
Pat the steak dry before the sear phase for better crust formation.
A meat thermometer is non-negotiable for this technique.
Discussion
Tried this technique? Have a variation that works? Join the conversation.
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