Quote:
Originally Posted by imcarthur
The sear time is totally dependent on the thickness. My Guide: For the near-useless supermarket 1/2" - 3/4" a 30 second sear. A good 1 1/2" - 2" is a 1 - 2 minute sear. A thick 3" is 3 minutes. So about 1 minute per inch. Then into the oven to finish.
Ian
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Think about this for a minute. You are just browning the outside surface, which is the same regardless of thickness. Once it's brown, you're done searing.
Quote:
Originally Posted by jyl
No-one refrigerates their steak before searing?
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Hell no. It makes the problem of over-cooked outside/under-cooked inside worse. Some people bring the meat up to temperature first in a very slow oven, then sear it. The thicker the steak, the better this works.
If you had a really thin steak, then what you suggest might work, if you are trying to get good browning on the outside before the inside gets too cooked. But then, I don't buy thin steaks.... so, no.
JR