21 ms·
I went from sous vide > reverse sear (faster than sous vide) > oil-free pan-sear, in the decreasing order of time of it takes. I find the pan-sear delivers alm
by wenc 3y ago
I went from sous vide > reverse sear (faster than sous vide) > oil-free pan-sear, in the decreasing order of time of it takes.
I find the pan-sear delivers almost the same results in much less time (of course, you won't get the uniform insides of a reverse sear, but close enough since you're flipping so much). I'm also at a stage of life when I can afford better cuts of meat.
- drekipus 3y agoI was told that you should only flip steak once. I'm going to have to research this "flipping so much" stuff
- wenc 3y agoThat’s what chefs were taught too. The reasoning behind it is that less flipping equals good browning. The idea is that carryover heat and resting will cook the insides adequately. But I think ATK or someone else debunked this as the best practice. Flipping more than once gets you more even internal cooking.