Reverse Searing Thick Steaks

For steaks thicker than 4 cm, cook them gently first and sear at the end. Bring them up slowly in a low oven or on the cool side of the grill to about 10°C (20°F) under your target, then sear hard over high heat for a minute a side. You get an even pink center and a thin crust. Use a probe thermometer.