Reverse searing cooks a thick cut of meat, typically a steak or roast, low and slow in the oven first, around 200-275°F (93-135°C), until it's just under the target internal temperature, then finishes it with a quick, very hot sear in a pan or on a grill to build a crust. It reverses the usual sear-then-roast order and gives more even, edge-to-edge doneness with less risk of an overcooked exterior on thick cuts like ribeye, prime rib, or thick-cut pork chops. The low-temperature stage can also be done in a sous vide bath before the final sear.