to sear or not to sear

Just wondering. Regarding cooking steaks sous vide, I have seen some recipes that recommend searing the steak before cooking. I understand why you would do it after, for the nice crust. But before? Wouldn't that just render the crust a little flabby. To kill germs? Time and temp would be the issue there. Whats the scoop.

Find more posts tagged with

QOTD

Comments

bkeene12

It starts the mallard reaction and adds some color to the steak. Do the pre-sear, cook it sous vide and then refresh it in the deep fryer about about 30 seconds. You will be very impressed. Be sure to take ChefSteps' Sous Vide Class- it is FREE!

tshewman

To reduce/kill surface bascteria, and add flavor from the sear to he cooking process. Best done with the meat chilled so as to not cook inner flesh. Post sear like you normally would.

brian_martin2001

This should help https://www.chefsteps.com/activities/presearing-for-sous-vide there's a video, but below it, there is significantly more information

FrankM_3301

pre-sear also reduces time needed to produce crust during post-sear. This reduces the potential for over cooking.

JAY_THOMPSON_146436

I have three prime New York steaks. Each trimmed the same and all 12 ounces. I will chill one, pre sear, sous vide and post sear. One sous vide and post sear. The last one I will pre sear, sous vide and give it quick finish in a deep fryer. All steaks will have the same time in the bath and pan. Will post the results when done. Ciao.