SV Chuck getting ready to sear...Question about butter
I have a 4 lb chuck that has been in at 130 for about 14 hours, plan is to sear it. Options are the 22" weber with an SNS to concentrate the heat, the Spirit E310 gasser or the EX6. At this point I'm leaning towards getting a 15" lodge skillet raging on the Spirit and trying a butter basted sear.
From what I have read, you start with oil then add butter and aromatics towards the end for a JKF type of cook. I think I'll take the chuck out and let it cool a bit before searing so the final temp doesn't climb too high.
Am I over thinking this? How much does adding butter to the sear affect the final outcome?
So, it depends on how you sear. If you sear over a very hot pan use a high smoke point oil (canola, etc) with no butter. Pull the pan off the heat, add butter, baste. You don't want the butter solids to burn and butter fat has a lowish smoke point
You could also sear over a lower heat and butter baste during the full sear. You'll have a bit more grey band, but you can do it all with butter. TBH, I've only ever butter basted steak, though.
I guess you could pan sear like a steak, if so use avocado oil or ghee instead of butter. For me and my SV chucks I just sear directly over roaring hot coals using the cold grate method. Just remember once out of the bath it’s cooked. Searing is simply the icing on the cake.
Comment