Go to the Article: Step 5: Transfer
You mentioned not to season before searing previously, how about seasoning during the drying step? Does that still draw out moisture, assuming the protein is sufficiently dried first?
It does draw out moisture but it also toughens the proteins.
Near the end of your presentation you mention that 'you can sear all the steaks and then put them in the oven to cook them at different temperatures.' I think that you mean that you cook them to different temperatures. It seems to me, cooking two or more steaks to different degrees of 'doneness' is something that most home cooks (and many restaurant staff) have difficulty with. The variables of how long it rests between cooking and being served, how much it cooled down before being placed in the oven, and whether the steak is the same thickness all make this difficult.
When cooking steaks SV, is there a way to reliably cook that one 'medium well done steak' while cooking four others to medium rare? When I have cook them all to 131 degrees, just searing it longer have proven to produce dry overcooked edges even when the center is cooked to the desired temp. Few of us have multiple SV set-up so what do you suggest?
Thanks
