'Reverse Searing' Makes Perfect Medium-Rare Steaks With Zero Rest Time

Most of us have a Gordon Ramsay-style idea of how to cook a steak: take it out of the fridge, salt it, wait a little, and fry it in a sizzling pan, basting it in butter. Then let it rest.

Hey, I’m not against that. I’ve tried his method and loved it. 

But according to some culinary experts, there’s a counterintuitive way to cook a perfectly medium-rare steak that’s got a rich brown crust from edge to juicy edge. And it’s known as “reverse searing”. 

What is reverse searing? 

When cooking steak...