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Drifter posted:Doesn't cooking with such a high heat turn the oil out? Wouldn't you burn it if you're using temperatures hot enough to crust a steak in 2-3 minutes? I crust my steaks in a cast iron, usually it takes 30-60 seconds for it to crust nicely without burning. Pat the steak dry with a paper towel, season and put it in a dry cast iron pan. It's done searing when the steak easily lets go of the pan. After that I finish in a colder pan depending on type of steak. Using oil shouldn't burn the oil on a regular stove top however, my induction top switches off from overheating long before it singes a neutral high temp oil like rape seed. I should actually have had that overheating safety switched off, but cba as it's perfectlyok for my daily use.
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Jun 10, 2013 13:38
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| # ¿ May 14, 2024 09:23 |
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I would have seared that steak for 10-15 seconds.
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Jun 15, 2013 15:47
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Did you dry the steak with a kitchen towel before searing? The times I forget that I get a sub-par crust. Looks nice on the inside though.
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Jun 25, 2013 15:27
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I do it when I dabble in tepid puddles, as searing before sous vide cooking will give a worse result than vice versa. It was a nice sear, A+ would eat again.
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Jun 25, 2013 15:44
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I always buy larger than needed steaks so I can fantasize about a cold steak sandwich for breakfast. Horseradish is really great and brings the beefy notes to the nose, I must use it more often.
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Jul 22, 2013 17:07
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Or if it's a piece of pork with a fat rind. The fat shrinks alot more than the meat and curls it up.
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Jul 24, 2013 18:49
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Hollis posted:Oh wow, what kind of thermotator is that thy are using? Also, what type of blowtorch. Don't see any information on the page. I will definitely do this. I've done the beer cooler method lots of times. I think I lost 1c of temp in 45 minutes, so it was really easy to keep the temperature stable. Just add hot water, stir, check the temp, add some more, stir etc. If you put more steaks in, you're getting more heat loss in the water, but as long as you keep an eye on it, it's no hassle. It's completely safe but I wouldn't do more than 4 hour puddles with it.
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Aug 3, 2013 19:36
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No Wave posted:Using a torch to dehydrate the sides pre-sear is a VERY cool idea. Super super neato. Yeah, that sear is...searious.
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Aug 9, 2013 17:56
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Shbobdb posted:Dude, is good: The meat needs a bit of warmth to get the juices flowing atleast. I like rare tenderloins and stuff, but fattier and rougher cuts of meats needs more heats.
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Sep 5, 2013 07:55
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The milk solids will burn when searing. Not cool.
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Sep 29, 2013 14:42
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Yum, burnt calcium!
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Oct 3, 2013 06:50
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No salt? Sever.
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Sep 17, 2014 09:54
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In norway, regular prime sirloin is $26/lbs.
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Jan 4, 2015 03:28
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| # ¿ May 14, 2024 09:23 |
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Remember a few years ago when the steak thread was grey meat surfaces and cameras that didn't capture red?
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Mar 23, 2015 19:17
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