“Reverse searing” is the catchy phrase for baking a roast low and slow in a conventional oven, and tossing it in a hot pan afterward to get some nice color on the outside. The steak ...

If you've ever struggled with cooking pork tenderloin, you're not alone. Luckily, reverse searing could help you improve ...

Sear the beef quickly on all sides to colour ... Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes ...