How do you sear?

LostAbbott · 04-20-2011, 11:34 AM

I just bought a 1/4 grass fed and finished red angus so I will be working on this with quite a few nice steaks this Summer. They are currently dry ageing the beef for 14 days then it is off to the butcher who is custom cutting to my specs.

Thanks for the great thread.

dadof3illinois · 04-20-2011, 08:45 PM

Both a skillet and the grill will work. The sear just hardens/cooks the very outside of the meat to keep the juice/flavors in. Your broiler in your oven is actually the same as your grill, just upside down and doesn't let the fat drain away. With that said your always going to get a different, softer, sear when using a skillet. Not that the meat isn't actually seared shut it just doesn't have that crispy crust....which I love....around the meat.

I like it both ways. When I use a skillet and the broiler, as soon as I pull the steaks out of the oven I use the juices along with butter, white wine, cream and some mushrooms for a wonderful sauce that only takes about a minute to make.

04-20-2011, 11:34 AM	#1
LostAbbott Have My Own Room Join Date: Aug 2010 First Name: Mychal Location: Seattle Posts: 1,165 Trading: (23)	Re: How do you sear? I just bought a 1/4 grass fed and finished red angus so I will be working on this with quite a few nice steaks this Summer. They are currently dry ageing the beef for 14 days then it is off to the butcher who is custom cutting to my specs. Thanks for the great thread. __________________ Damn I got a lot of smokes I need to try.

04-20-2011, 08:45 PM	#2
dadof3illinois Newbie Join Date: Oct 2008 First Name: Jerry Location: Southeast Illinois Posts: 98 Trading: (2)	Re: How do you sear? Both a skillet and the grill will work. The sear just hardens/cooks the very outside of the meat to keep the juice/flavors in. Your broiler in your oven is actually the same as your grill, just upside down and doesn't let the fat drain away. With that said your always going to get a different, softer, sear when using a skillet. Not that the meat isn't actually seared shut it just doesn't have that crispy crust....which I love....around the meat. I like it both ways. When I use a skillet and the broiler, as soon as I pull the steaks out of the oven I use the juices along with butter, white wine, cream and some mushrooms for a wonderful sauce that only takes about a minute to make.