nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Searing a steak after Joule

Jimm_222219

I am making ribeye caps with Joule and then searing them after words. Do you need to let them rest and for how long after the sear. Last time I cooked these i got a lot of juice run off which doesn't work well if you stack the steaks on something (similar to the recent ChefSteps videos) Thoughts or suggestions? Thanks!

Find more posts tagged with

How To Joule

Comments

brian_martin2001

If you're only searing afterwards, then you don't need to let then rest. You need to sear then long enough to get the level of crust you desire.

I do not know what "Last time I cooked these i got a lot of juice run off which doesn't work well if you stack the steaks on something (similar to the recent ChefSteps videos)" is referring to. In the bag, in the pan, after you cut then open...? I'd recommend that after you take threw steaks out of the bag, you pat then dry with a paper towel to get rid of as much moisture as you can. Moisture with make searing them take longer as the water needs to evaporate first. Good luck

pd3ski_278514

To add to what brian said... and +one million to drying! ... if you're talking about the juice in the bag after the cook, save it for a sauce strain reduce etc..

And then show pics!

fisher23

Before you sear you need to dry the steak off very well. Very hot pan with a little oil no need to rest with sous vide. I assume by stacking you mean placing on a purée base? Just wondering if you used a little to much oil, you could dry it after searing but I normally don't have juice running off after searing.