Quote:
Originally Posted by ofishstix
the idea is that cooking it on a lower heat initially will allow the meat to cook more evenly throughout so that it doesn't get get overcooked on the outside and you get a gray band and be the right temperature on the inside. resting it for the 5 minutes before searing lets the juices redistribute so it's pretty much ready to eat once done with the sear. 45 secs/side isn't enough heat/time to cook too much of the meat other than the outside, avoiding uneven cooking.
Cooking on low heat keeps the molecules seizing rapidly and squeezing the moisture out of the cells. This is the idea behind soud-vide.
The tighter the molecules wraps the less it can re-adsorb the juices upon resting.
The steak method is close to my CIA project of the perfect roast chicken. Cook the chicken on low heat (250F) until almost done then blast it on high heat to crisp the skin.
So Slow is best for the inside of the meat
High is best for the outside (caramelization effect)
So with the steak (and my chicken) technique, you get the best of both worlds.