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Reverse-seared steaks start in your choice of either an oven or bbq on low heat, and then finished off on stove top or BBQ grill. By searing at the end, you’ll get tender, perfectly cooked meat with a crisp, burnished crust every time. It is important to note that this method should only be used on thick cut steak such as the Tomahawks or Cowboy Cut T-Bones.