A "Cool" new way to cook steaks.

[FireMan]

Just saw a clip on Cooks Country featuring Lam Lam. She did something I hadn’t heard of before, a Cold Searing of a steak. She showed the drawbacks, as small as they sometimes were to even sous vide & its equipment & time spent. She took a steak, in a cold non-stick skillet, no salt, just pepper & no oil or fat, just the steaks own juices. Cooked it in a very short time & looked terrific.
So, I thought I’d give it a whirl. Exception was my steaks were petite at 1” thick & I used a cold CI skillet. Cooked it a little less that two minutes a side then turned the heat to medium & helped the process by taking the CI skillet off the burner for a bit. Got it two Med Rare in about 7 minutes & the only muss was the skillet. Turned out pretty good. Not fantastic, but I need to work on the technique a bit. Will try it again.

[pkadare]

The Easiest, Cleanest Way to Sear Steak | Cook's Illustrated (cooksillustrated.com)​

[FireMan]

Interesting. The one Insaw was of Lam Lam on Cooks Country on YouTube. Thanks.

[Jerod Broussard]

I need a larger Nonstick skillet for this. I'll gift me a 12" Vollrath this Christmas. 🎅

[fzxdoc]

Thanks for the tip, FireMan . Looks like a fun method to try. pkadare 's link eventually directed me from Cooks Illustrated to ATK for the recipe, so I had to log in twice.

Here's the link to Lam Lam on You Tube for ATK:

The description of the Cold Sear Method starts at mile marker 5:18.

Kathryn

[FireMan]

Thanks much!

[Sid P]

Thanks, I definitely need to try this on my griddle.

[jecucolo]

It might be a little challenging to cook multiple steaks and serve at the same time. Maybe a flattop could do the same thing or multiple pans. It seems that reverse sear on the barbecue grill is easier.

[Davek8282]

Something new to try, I like it.