I’m searching for the ULTIMATE sear

[draft]

Just found this article:

https://blog.thermoworks.com/2018/02/sous-vide-steak-with-a-chill-and-a-sear/

Is anyone doing the ice bath before searing? It makes sense to chill the outside to reduce the grey cooked area. Any downsides to doing this?

[scottranda]

I do it all the time. Depending on your SV temp, you may not need to do it, but I like my steaks at 137, so that’s my SV temp (to cook my steak at that exact temp), and then I cold shock it, and then sear it just to treat the surface.

[scottranda]

The trick is to remember to cold shock it BEFORE you take it out of the SV! 🤣 more than once have I forgotten, then I have to reseal my steaks!

[FTTH]

radiant heat from above like a broiler (salamander) can be similarly be mimicked with a chimney of coals placed above the meat as mentioned earlier. Be sure to knock off ash before doing this. check out Harry Soo's most recent video on an SCA steak cook. Spiced do burn with conductive heat above a certain temp and this is discussed in the video. You do not want the charred bitter task of burnt spice and meat. I use the cold grate technique. I need to get an infrared temp gun to use with the gill grates and CI.

[scottranda]

I’m sure they do burn at some point. My charcoal chimney hasn’t failed me though. It LOOKS like it’s burning, but man it’s not and it’s soooo good!!

[scottranda]

Can’t beat these sears!!!!! Sous vide. Cold chill. Paper towel dry. Beef love. Season 1 with one season and season the other with the other. Two long skewers in each to hold over a chimney. Sear over a charcoal chimney. 😋 perfecto!!!

[Polarbear777]

No pictures of the sear over the chimney?

[scottranda]

Polarbear777 no pictures this time. But here’s a video from a year ago. I did the same thing, but used 2 long skewers.

https://youtu.be/8aQtYgUkQKI

[scottranda]

Slow mo sear. https://youtu.be/qb6cpy8oqX4

[pkadare]

Sous vide then a screaming hot CI with a thin schmear of mayo.

[scottranda]

Wow! Is there ANY seasoning on it?

[pkadare]

scottranda - yes, I sprinkled some Bobcaygeon rub on prior to the schmear of mayo.

[HouseHomey]

Love the mustard

[RonB]

I'm glad you worked it out Scott. I was going to recommend the Carne Crosta but I see you found it. Whick did you like best?

And here is the grate I use on my chimney:

https://smile.amazon.com/gp/product/B075DHNT1H/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's big enough that you can do the cold grate technique on two steaks as long as they are not too big.

[scottranda]

We both like the garlic peppercorn better. Wife only likes garlic peppercorn. I like both of them but lean toward the garlic peppercorn.

[smokin fool]

scottranda pkadare If I served a steak seared like that the inmate's here would riot, the inner steaks would be done to perfection but in they're eyes....'you burned the steaks'....
Ahh well, leaves more for me to eat.

[scottranda]

Ha! Looks burned! But man, it’s that CRUST that we all love and you pay big bucks for in the steakhouse. Easy to do it at home!

[Steve B]

Same here. My wife would hand it back to me saying it's burned and wont eat it.

[Red Man]

Here’s some short ribs I cooked sous vide at 131 for 72 hours, ice bath, refrigerate, then sear in cast iron. Seasoned with only salt and black pepper. Crust looks black but was not burned at all. One of the best steaks I’ve ever had.

[Steve B]

Beautiful

[smokin fool]

10-4 I'd be all over that....unlike others who shall remain nameless

[HouseHomey]

Great looking steaks however what was really impressive is the 12oz dry aged strip for $50.00.