What temp do you target for Searing different meats?

[sos2979]

I just got a IR gun from Thermoworks as part of my Father's day gifts and now I am curious on cooking temps. I sous vide a lot of different meats and then sear them on the grill but it got me wandering what temp should I be aiming for? Usually I do this on the flat side of my grill grates. Do you just go as hot as you can get or is there such a thing as too hot? Do you change the temp depending on the type of meat/cut you are cooking? I know some seasoning I have to be more careful with as the sugars can burn easily. Just hoping to get some thoughts to help me put my new toy....I mean tool to use. Thanks

[WillTravelForFood]

Enjoy the toy, you'll find lots of unexpected uses for it.

We typically do final sears at "as hot as we can get" on the grill, as the goal is not what temp is the sear happening at but rather "how do we not overcook the protein during the sear"

Others will likely have better advice than this.

[Panhead John]

600*-700* A minimum of 500* for a good sear IMO. I don’t really check the searing temps though.

[Jerod Broussard]

I try to hit 500 and flip every 15-30 seconds.

[Attjack]

Typically as hot as you can get, but yes, you can get too hot.

[JCBBQ]

I target “Hot AF” and coals as close to the meat as possible, for the grill. I have a built in griddle on my stove that claims it’s highest temp is 500F. I’ve never tested that. That does a decent job but I don’t use it after SV. I only put thick steaks on cold. I’d be afraid that 500 isn’t high enough to sear after SV and that it’d end up cooking the meat more. After SV I use a cast iron pan. Ripping hot. I don’t ever check the temps though so I’m not much help.

[Panhead John]

Hey JC, just wondering, but what does AF stand for? 🧐

[mrteddyprincess]

Stands for "AFlame." Man, I just don't get you sometimes, Panhead John :-) I don't speak French, but I'm pretty sure that's French.

[wu7y]

If you have to ask that question you probably will not understand the answer😁