My current preferred steak searing method

(Scott) #21

I have an ex-in law that when asked how done he likes his steak replied “Knock the horns off and wipe it’s a$$”

#22

I am not a believer in the “let the steak rest” myth.

(Scott) #23

I let it rest long enough for the butter to melt. Actually I do give it rest time because it is still “cooking” and might be to raw without the rest time. This solved my overcooking issues.

#24

That’s one approach. Of course it isn’t “raw” and many methods do have some carryover. With sous vide you don’t have carryover and searing doesn’t dry anything out. I think “long enough for room temperature butter to melt” is about right. It is also about how long it takes me to go from the grill to the table!