Nathan Myhrvold
Lead author of Modernist Cuisine. Treats the steak crust as a Maillard-reaction surface area problem.
Speaks to 2 threads
Cited in 2 places
- Pan-Seared Steak/ Commentary
“The reverse sear — gentle oven first, hard sear second — gives you more even doneness and more crust at the same time.”
Modernist Cuisine at Home — The Cooking Lab (2012) - Pan-Seared Steak/ Argument
“Low oven, then hard sear. You get edge-to-edge medium-rare with a crust no traditional sear can match.”
Reverse Sear — argued for "Reverse Sear"