Searing advice

I've had a sous vide supreme for quite a while, the results have the consistency and predictability that makes SV appealing. However, does anyone know how (or maybe the CS team can chime in) the chefsteps crew get such a strong sear on their finished SV meals? I've tried just about everything you can imagine, but I can't get that deep sear without overcooking the meat somewhat. They say in the recipes it should only take a couple minutes or even 30 sec depending on the recipe, and haven't had such luck. Anyone have any tips or hacks they've found?

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Johan_Edstrom_5586

Heat.... - What kind of stove do you have? What are you searing in? Do you pre-sear, do you chill? (Prevents overcooking)

meyer8863

They use induction, which when you get a good one can get very hot very fast. I use cast iron. And I get thing HOT. How hot? I let that thing sit on my hottest burner on high for at least 12 minutes (no oil). Sure, the oil will smoke as soon as you pour it in, but that how you get it hot enough. Then I sear like chefsteps suggests. Let your protein sit on a plate for the 12 minutes the pan is heating up. Johan is right, letting the protein cool off will help prevent overcooking.

And if all else fails, sous vide the protein 2-3 degrees cooler than you really want it (as long as its not in the danger zone). Then when ypou sear, it'll bring the core up to how you like it.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Everything below is very pertinent for a good, fast sear....I would like to add a highly Important addition....get it as DRY as you can before searing....it is imperative that water be off the surface of the meat. If not your are literally boiling the meat and the bubbles and steam are lifting the meat OFF the surface of the pan, hence it only reaches 211F until ALL the moisture is gone, at which point it is over cooked...

David_Clark_50871

I appreciate the responses! I definitely get the meat as dry as I can before searing. I've also tried the 2-3 degree cooler method as well as the pre sear. It sounds like I'm just not getting the pan ripping hot enough. My best results have been in a non-stick pan, but I don't want to heat that type of pan to such a high temp. I have a cast-iron skillet, and despite all my attempts to season it correctly, I haven't had luck and the meat just sticks. I might be sounding like a noob but I've done tons of research and tried it a bunch with no luck with the cast iron. Maybe I might just need more oil before searing?