Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Ideal Sear Temp

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Ideal Sear Temp

    What is the ideal temp your pan should be for getting the best sear w/o burning?

    #2
    From what I've been able tell, REALLY hot is the temp for searing (like 550-600+F). And I always monitor the searing progress by turning the meat every couple of minutes to prevent overcooking. Hope that helps, Doc.

    Comment


      #3
      I raise my coal grate to within 3" of the food gate and have a lot of charcoal that is closer to 2" away. It is super hot. Need to get an infra red thermometer to see how hot. I flip my steaks every 30 seconds to get a nice even crust, trying to minimize the grill marks

      Comment


        #4
        I think hotter is better at the scale which our grills are capable. SOme commercial searing at high end steak joints is north of 1000F.

        Comment


          #5
          Agree with fracmeister, as hot as possible, all of your internal cooking should be accomplished at lower temperatures, searing is simply to add crust/browned flavour on outside.

          Comment


            #6
            As hot as my vortex will go. I've had my infrared read at over 966 F (maximum reading) but it may have been hotter. At those temps the sear you get is awesome.

            Comment


              #7
              I've heard that high end steak houses sear their steaks at 800 degrees...

              Comment


                #8
                Peter Luger's supposedly has 1500°F ovens for searing

                Comment


                  #9
                  I guess I'll be the odd person out here. I use different sear temps for different cooks. I frequently sear thick steaks in my cast iron skillet. These sears are comparatively cool. I build a thick crust this way, then I finish the steak in the oven while I use the fond in the pan for jus or whatever. In contrast, a couple days ago, I cooked some fajitas on skewers. I pegged the temp on my Akorn at 700. I placed the skewers on a bit of foil, then fired 'em up. The crust ended up being ¼" thick on these skewers before i pulled them out to make DEADLY tacos. When doing thin steaks, the hottest I can achieve is what I use. When doing thicker steaks(non reverse sear) I either crust them, then bring up the internal temp on a cool spot, or I'll crust then oven roast till almost done. I'll finish searing hot to get those last few degrees. For reverse searing, also the hotter the better. One old chefs trick I learned is to heavily oil the steak when searing to start a small broiler fire around the steak. In other words, use the flare-up to crust the steak. This is great for black and blue steaks, or reverse searing.

                  Comment


                    #10
                    Great response Strat. I didn't phrase my original inquiry very well. In my mind I was searing in a pan to use the fond for a sauce afterwards, but didn't edit the post because I wanted as many suggestions as possible. What do you think the temp is when you pan sear?

                    Comment


                    • Strat50
                      Strat50 commented
                      Editing a comment
                      Maybe 350. On my crappy electric stove, I set the temp to medium. This is using cast iron or carbon steel cookware.

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker


                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  Is This Superb Charcoal Grill A Kamado Killer?


                  The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal