If you love extra thick cuts of meat, stick around. Here, you’ll learn the reverse sear, a vital technique for cooking to your desired doneness and achieving a savory and sensational crust without overcooking.

Almost everyone who’s cooked a steak or chop knows about searing the outside of the meat for a few minutes and finishing over low heat. If you’ve ever tried this on a very thick cut or a roast or poultry, you know the results aren’t always what you’re after.

The reverse sear turns the process around, and the results are… well, read on to find out! You’re about to find out what happens when you cook meat bass-ackwards, and why so many top restaurant chefs swear by this method.