I know everyone loves sous vide, but I went back to pan-searing my steaks after a side-by-side test last month.

The sous vide steak was perfectly even, but the pan-seared one had a better crust and more flavor because the fond from the butter and herbs in the pan made a better sauce, so what's your favorite method for a good sear?

3 comments

3 Comments

baker.riley29d ago

Try a reverse sear next time. You get that even cook from the oven first, then finish with a crazy hot pan for the crust. The dry surface from the oven helps a ton.

noah_singh8128d ago

Actually @baker.riley, the oven DRYS it out a bit too much for my taste. I get a better crust just patting the steak super dry before it hits the pan.

derek7814d ago

Oh man, I saw a video where a chef said the best sear comes from a cast iron that's been heating up for a solid ten minutes. He got it smoking hot, patted the steak bone-dry, and used just a tiny bit of oil. The crust looked like a dark, crispy bark. He also said to press it down gently for the first 30 seconds so the whole surface makes contact. That fond in the pan afterwards is the best part for a quick sauce.