When it comes to small whole roasts and thick racks, ribs, chops, and steaks, we instead favor the hybrid cooking technique of searing the meat on the stovetop after roasting it in the oven—also known as reverse searing.
This involves first roasting the protein gently in a low oven until nearly done. Doing this gently renders fat and minimizes the temperature difference between the meat’s center and its exterior, so the meat cooks through evenly from edge to edge. This process also dries the exterior of the meat.
Then, since the exterior is already dry, the meat’s surface browns much more quickly once transferred to the stovetop.
With this method, there’s no time for the meat beneath the surface to overcook, and the food can also maintain a better crust since searing is the last step. (Reverse searing is so effective we use it for much more than beef.)