![]() In fact, they often absorb heat better from a surface application, and don’t need the careful settings that are part of the Reverse Sear method. Their texture makes them able to absorb heat uniformly from a surface application, rather than needing heating all the way through. In contrast with marbled, varied cuts, delicate cuts such as tenderloin and other lean, even-textured meats, benefit from the Direct Sear. This makes the Reverse Sear the best cooking method for well marbled meat. For such cuts, raising the interior to the desired temperature provides time and warmth to soften and melt the fat and connective tissue around the muscle tissue interlocked with them. Most cuts of meat, especially well marbled meat and cuts composed of several muscles, have a varied interior instead. If the Direct Sear has such benefits, why do we use the Reverse Sear? The phrase 'uniform interior' provides an important clue. The Best Cooking Method: The Reverse Sear A little patience and a little science combine to produce incredibly tender juicy beef, or whatever kind of meat you're cooking. This raises the internal temperature of the meat gently and evenly. If a piece of meat is seared and then left to sit on the hot surface, especially a delicate cut with a fairly uniform interior structure, the heat can diffuse inwards. ![]() Searing requires fairly high heat, at least 400 degrees if not more, and all that heat can be harnessed towards further cooking. However, in practice it’s a little more complex than this. On the face of it, the Direct Sear is as simple as its title. In contrast, the Direct Sear can work wonders on delicate cuts with a uniform structure, most notably tenderloin. ![]() The Reverse Sear is the best cooking method for many cuts, especially well marbled cuts and others with a varied internal structure. However, as its name implies, the Reverse Sear Method is based on an earlier method, the Direct Sear Method. This reliably produces tender juicy beef and other meats. It's the Cinder's standard cooking method, in which meat is brought to the desired internal temperature and then seared. We denizens of the Cinder Grill community are familiar with the Reverse Sear Method.
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