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Help with searing

Larry_497496

Just got my new Joule and love it -but I'm struggling with the searing step.

The other night I got some steaks that were appx 3/4" thick and Joule'd them to medium rare. Afterwards, I seared them-which took about 2 min or so per side. By the time I got a good golden color on the outside, I took them off and let them rest a few minutes. When I cut into them they were pretty much well done. Same thing happened with some pork last week. I'm searing them on a cast iron skillet on high with a little oil.

Is it possible to sear thinner cuts like that or do I need to just be working with 1" or thicker meat? I just can't seam to get a good sear fast enough that it isn't cooking through to the middle in the process- if that makes sense.

Any words of wisdom would be appreciated!!!

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Brandon_Byrd_40557

Pop raw meat in the freezer for 20 minutes before pre-searing over very high heat. Then chill, bag, and cook SV. When you do your post-sear, flip the meat every 15 or 20 seconds while the crust develops. Pre-searing very cold meat and frequent flipping during the post sear will avoid overcooking and give you a good crust.

wolfiegirl

I tend to cook steak and burgers one stage less than how I want them to be at the finished stage. When I do the final sear there's no concern about over cooking. Works very well for me.

geemcwee

Heston would have you timing each flip

pgcath

Also, dry the meat. Pat it dry. It helps that sear. Why waste time getting rid of that water?

gary_415754

you need to flash you need to flash in ice cold water for 30 minutes before you cook them after you Susie them put them in the cold ice water for 30 minutes then it won't cook to Fast

Brandon_Byrd_40557

Thanks, I forgot to mention that. It's a crucial step.

Larry_497496

Thanks for the suggestions!

danminor0

And dry it with a towel when you take it out of the bag. No browning until the surface water is gone in the outer layer