Gonna SV some nice bone-in New Yorks tomorrow, and then sear them in the ol cast iron pan. The question is: season and oil the steaks, and put them in a dry pan, or season the steaks, oil the pan and put them in? There seems to be some debate as to how maximum awesomeness is achieved. Going for med rare of course so I feel like I'd probably SV to...125? or so? and then sear. Pan will be something like 500 degrees, or as hot as I can get the grill to go. I'm actually using the propane grill for this (gasp!),as it just seems silly to heat up a ton of charcoal for this tiny amount of time and IMHO the gasser gets plenty hot enough for searing purposes. I use it to season my cast iron and I've had it as high as 600 so I feel like that's plenty.
Anyway let me know what your preference is as far as dry pan/oiled steak or oiled pan, or maybe it doesn't even matter...cheers!
Anyway let me know what your preference is as far as dry pan/oiled steak or oiled pan, or maybe it doesn't even matter...cheers!
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