Why we picked it
ThermoWorks just launched a shorter wireless probe made for thinner cuts. The reverse sear is the method where a probe earns its keep: you cook to a temperature, not a clock, so checking without opening the oven makes all the difference.
Our tips
- Pick steaks about an inch thick or more; thin steaks overshoot before you can sear them.
- Pull the steak from the oven several degrees below your target. The sear finishes the job.
- Heat the cast-iron pan until it smokes, and sear one or two steaks at a time so the pan stays hot.
- No need to rest it: the slow oven already did that work, so slice and serve.