The 3-Temperature Method That Gives Reverse-Seared Steak Sous Vide Precision

Chris Young (Modernist Cuisine, ChefSteps) breaks down why the standard 225–250°F reverse sear is a flawed compromise, revealing three hidden phases — warming, stalling, and rising — that require active temperature management. He walks through a step-by-step protocol using surface temperature control to achieve edge-to-edge doneness without overcooking, and explains why letting the steak cool before searing is the most overlooked key to a perfect crust.