Reverse searing a steak provides better control over the final temperature. For example, simply pan-searing a steak can leave you with a slightly undercooked or overcooked steak if the temperature of the skillet isn't correct.  That's where this reverse sear method comes in handy. Reverse searing cooks the steak at a low temperature, allowing the steak to cook slowly instead of too slow or too fast. It gives you more control. It also ensures the inside of the steak gets the perfect level of doneness without scorching the outside layer of the protein. The last step of reverse searing is where you crank up the heat for a quick sear to get that nice golden brown crust on the outside of your steak. The result is perfectly cooked steak at the right temperature with a melt-in-your-mouth crust.