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I did this technique recently with two steaks in an Oxo nonstick skillet. They were thinner steaks, about 1", and to be honest, they came out with a better crust than the next steaks I made, which were SV'ed at 135, shocked, and seared in hot cast iron. -
Where's the smoke?
Where's the fire?
Cold sear is nothing new.
If I know about it, it's old...Comment
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This video was a little perplexing. Overall, very well produced as all of their videos are and a good introduction to traditional steak cooking, sous vide, and reverse searing.
It broke down a little bit after that point. They did not explain the salting thing well at all, as evidenced by the voiceover added in post production in which Lan Lam's voice clearly changes. It is not that you don't salt your steak until the very end, but that you don't want to salt it right before as that will draw moisture out as mess up the crust. She does mention that salting a day ahead is just fine, but it is very rushed.
I am also not getting the difference between "cold searing" and the normal technique of just flipping a steak every few minutes. The only difference is you usually start with a hot pan where as this just starts with a cold pan.....that heats up quickly over high heat.
With that said, on a cold or rainy night....there are some things about this style I like. I like the "low drama" (her words) of so much less splatter.
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Let's see:
1. Don't salt immediately before cooking. Dry brining ahead of time, however, seems to be ok.
2. Don't add any fat. The meat (1.5" thick) provides it all.
3. Start with a cold non-stick pan.
4. Get it cranked up using high heat, flipping once.
5. Finish the job over medium heat for the next several to 10 minutes or so, flipping every 2 minutes ... mopping up any fond that develops with the meat.
6. Rest for 5 minutes.
Seems like a reasonable alternative to the more traditional smoke-fire-set-off-the-smoke-alarm-spend-two-hours-cleaning-up-the-mess-the-next-day approach.
Next time I need to cook a steak indoors, I'll give it a try. What's the worst that could happen?
Thanks for posting!
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This is how my grandmother and mother cooked every steak they ever made and how every steak ( sure wasnt many ) I ever ate till my teens was cooked. Of course in cast not no stick. Its really no different then grilling them direct either which is how we all cooked them in the day.Comment
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The steaks I got are only an inch thick and cold sear works okay. I haven't tried it for years.
I'm the impatient kind and I wanna flip!
No one will be able to convince me a flame\charcoal cooked steak is inferior to any other method or technique.
The only time a steak sees a pan here is if I'm in a major hurry or weather. It's got to be pretty bad for me not to be outside cooking.Comment
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Gave this a try last night. For me, this is a good alternative. I've never been able to master the "keep on flipping" technique on a hot grill/pan without overcooking. And I've never gotten a crust like this with sous vide or reverse sear in the oven unless I'm basting with fat. It's also good as a time saver if I need to go from fridge to plate quickly. By no means perfect, but definitely another technique to use!
I dry brined about 5 hours before the cook and added pepper after cooking.
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