Searing Methods

Still waiting for my Joule, in the meantime, is a Flame implement a better choice for searing then the skillet method? Has anyone used a skillet with butter to finish a steak? Looking forward to cooking SV way.

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Comments

FrankM_3301

There a many options for finishing proteins: torch, hot pan, oven, broiler, grill, deep fry...it all depends. For a steak, skillet with butter is an excellent choice. Of the options I list above, in my opinion, a torch is least preferable. I would pre-sear the steak (from frozen, even), cook with Joule, the finish in your skillet with butter. Sounds good to me! This will get you started.

Adam_278306

I followed the guide just last night that recommends oil pre-sear followed by SV then finish with butter (+garlic,thyme) while basically basting the steak as it sears. It turned out AMAZING. I would think a scorching hot grill or broiling my be easier and cleaner for just a nice quick crust but that pan with butter is far more tasty. If you are gonna cook a SV steak might as well go all out in my opinion.

artstype

If you want to raise the temp, you can use ghee (clarified butter) or a combination of high temp oil with butter. Both allow you to sear at much higher temps and still get the buttery flavor.

Brandon_Byrd_40557

Skillets work fine. Cast iron or carbon steel are best. If you care about crust, pre-sear no matter what you do. If you use a pan for the final sear, be sure to press down on the meat so that it makes full contact with the pan (cooked meat doesn't sit flat against the pan in the same way raw meat does). Butter/olive oil combo is standard for skillet basting. Lard, tallow, baconfat, and ghee are also good choices.

Deep frying is messy, but it works extremely well. You sear the entire surface of the meat at the same time, so it's faster and more even than using a pan or a grill.

If you want to sear with charcoal, the best method is to fill up a chimney starter and let it get roaring hot, then put a grate directly above the coals in the starter and use that as a mini-grill. This obviously won't work if you have a ton of steaks to cook, but it's great for finishing a giant 2.5" thick ribeye that you want to serve to a crowd.

Gas grills aren't really good for final searing and crust development on a fresh-from-the-bath SV steak. I have a nice gas grill, and it gets plenty hot (for gas) but it just takes too long to create a decent all-around sear. A way around this is to pre-sear, cook SV, and then chill down your steaks the night before you want to serve them. Then on the next day, you can re-therm them on the grill and get a decent crust without overcooking the middle.

AngelArs_240456

Skillets get the job done, but a tool like the Searzall gives you much more control over the whole process. Just don't confuse the Searzall with the common torch, as they give different results (and taste). I use mine to make perfect eggs, reheat pizza, finish off that perfect lemon meringue pie, and it's great for adding the finishing touch on scallops.

https://www.youtube.com/watch?v=tg2gmp5fB2o

Johan_Edstrom_5586

Torches don't impart any flavors if used correctly.
http://modernistcuisine.com/2011/02/torch-tastes/
https://www.chefsteps.com/forum/posts/torches-flame-broiling-and-burger-king-taste .

AngelArs_240456

It may be person preference but I’d rather not guess what the proper fuel-to-oxidizer ratio is and take any chances to waste a perfectly good piece of Sous Vide cooked meat. A torch will also effect the taste because the heat is concentrated too much in one area, where as the Searzall is designed to diffuse the heat all over more evenly. As long as you don’t hold the Searzall too close to the food (or in one spot too long) it comes out perfectly every time, and you don’t have to worry about fuel-to-oxidizer ratios.

The University of California as done extensive testing on what causes “torch taste”. They indicated that the primary cause of torch taste was the creation of new, chemical compounds on the food when the heat is - too high. These results would indicate that controlling the - temperature (not the fuel-to-oxidizer ratio) - at which the sear is performed is the most important factor, which is one reason why the Searzall works so well. This happens because the Searzall converts the torch's single-focused flame into a better source of wider infrared, radiant heat, which is much better for cooking. It essentially turns the torch into a hand-held mini broiler (which gives you more control).

fisher23

I always let the meat rest and cool down for about 15 minutes after sous vide first.

I use a high carbon steel pan heated for at least 5 minutes, hot enough the oil smokes the second you pour it in, and use my Searzall on the top side at the same time. Flip after 45 seconds to 1 minute and do the other side.

Jack_Mayer_85396

I've also adopted @John_Fischer_216229 's method and have been very happy. Super hot carbon steel or CI pan plus the Searzall ...

steven_lim_439022

Thanks Brandon

Nathan_Gisvold_1005447

Searteq on Amazon - https://amzn.to/2LXYSNV