it's not necessary for the pan to be scorching hot and you probably don't want it to be that case with a piece of meat that's so thin.

on the other hand, EVOO isn't a great fat for searing because it has a low smoke point. you'll do better with canola, grapeseed, or soybean oil.

so many tips! tomorrow's steak is gonna be 10x better!

does anyone use butter alone for searing?

Butter is quite delicious but don’t heat your pan hotter than med-hi (6/10) or else the butter will quickly blacken. You want brown, not black butter for searing.

The best technique is to start w/hot oil and finish in butter.

no. like extra-virgin olive oil, it has a low smoke point and will turn rancid if you put it in a very hot pan.




invest in a meat thermometer if you don't have one. oven reverse sear with a thermometer is the most idiot-proof way to make a great steak.

Thanks for the tip. I live on the south side, so their location isn't particularly convenient, but I'm happy to give them a shot sometime.

Here’s a couple of pics from yelp to entice you.

picked up a couple of prime strips on sale yesterday



anxious to see the inside

Great looking crust Econ. Team Pan?

In the same pan? Can you post step by step for this, like do you decrease temp in between? I'm in a new place now which actually has a functioning exhaust fan, so I can cook in a smoking pan now without setting off an alarm. Making searing a lot easier.

team pan all the way

econ thumb on

Yeah that’s basically perfect Econ

Someone who knows more than me step in but I believe the idea is to remove moisture which is your culprit.

Augie, re seasoning http://www.seriouseats.com/2011/03/t...ct-steaks.html

My god Econ- amazong


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Econ! You've been crushing it.

I need to steak soon.

JFC.

It's hard to believe that's pan only honestly, freezer might just be the secret.

Goose the Market also has a great selection of beef although it is a little pricey. There’s a new butcher opening up in Fountain Square (Turchettis) that will hopefully have some good meat.


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there's been some speculation about my method. it was actually a type of hybrid Ducasse.

i set the burner just slightly above medium, and stood the steaks on the fatty edge for 1.5 minutes to let the fat render. then i cooked both steaks at the same time on medium for 10 minutes, flipping once a minute. by that time they had already started to build up a good crust. here's a picture of them resting before the sear.



i then cranked the heat up all the way, added vegetable oil. i let it smoke for a little longer than normal before putting the steaks back in, so pan was hotter. after adding the steaks, the pan flared up briefly, but i was able to get it under control. i seared for two minutes per side, and then seared each edge for about 30 seconds.

is letting your oil smoke for the sear the standard around here? i always felt like smoke from a high smoke point oil was a sign that you should turn the heat down a bit. but i almost burned a kitchen down once so i'm a little more cautious now...

econ: lol, full circle. This thread went "Serious eats reverse sear (pan or oven)" -> "Ducasse" -> "hybrid Ducasse" as the method of choice in its early days, and we've recently seen a similar progression. I think it's just a function of people getting more comfortable with adjusting pan temps and cooking times to achieve their preferred balance of doneness/crust/gray band.

stinky: I usually sear with it just barely starting to smoke a little, which is a notch below high on my stove.

This is what I aim for as well when doing a sear.

god damnit, I want on sale prime meat

also, great work lately