Ripping hot = what temperature

I have to cook my steak in a water bath within a degree but sear in a "rippin hot" pan. Surface temp of the pan with oil please.

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brian_martin2001

I doubt they have a set temperature for their pan when it comes to searing. However, considering what you're doing, you don't really need one. You want it got enough where the pan just starts to smoke or where the oil starts shimmering in the bottom of the pan. Ballpark temperature 260°C +

pd3ski_278514

Depends on what kind of pan you’re using. I use a Darto carbon steel pan. These pans are pretty heavy duty/thick and it’s seasoned well. While it’s heating up I wipe a very light coat of oil around the pan with a little paper towel then when it goes in depending on how fatty the cut is a little ghee may be used. I just used a infrared temp gun and when I thought it was about right it read 480f and it continued to ramp up to the mid 500’s. This will give the quickest sear flipping often edges and all without getting the thermal shock line too far into your steak. If on the other hand you want to see a little more of that grey line descending into the center just lower the temp a bit and keep it in the pan a bit longer. Also remember to pat the steak dry before searing! Ventilation is a good thing to have while this is going on as well ;-)

Your forearm will smell like steak for the rest of the night.... mmmmm... steak

Jesus_172512

Maillard reaction starts around 160 °C, I suggest a temperature above this, but bellow the burning point of whatever oil you wish to use. This to avoid any unwanted flavors such as burned olive oil. You will find an adequate temperature to make a quick sear without burning or "smoking" with unnecessary flavors.