Question about browning after sous vide

[BBQPhil]

Last night I sous vide pork shops to 140 (for 1:45) that were seasoned with Meathead's pork rub both before and after the sous vide. I finished them on a hot griddle on a Weber gas grill about 3 minutes on a side. They were delicious, but I failed to get much of a crust because the griddle was only about 400 degrees. Looking for suggestion about other ways to get a better crust in just enough time not to overcook the interior. Would a charcoal grill have been better to use? I preheated the griddle for about 15 minutes witht all 3 burners on high.

[Hulagn1971]

After sous vide, I normally let the meat rest about 10 minutes and blot dry, then apply more rub if needed. Typically I use a Lodge 12" cast iron skillet either on my cooktop inside of preheated on my Blaze gas grill with the lid closed for 10-15 minutes. I'm not sure a charcoal grill would be hot enough, unless you used lump and got it close to the cooking grate. My dad bought a Weber gasser a year or so ago and has used the griddle attachment for steaks and had the same issue, not getting the surface hot enough for a good sear.

[Jerod Broussard]

I sear a little before the sous vide. Then obviously pat dry coming out the bag before the second sear.

[shify]

What Hulagn1971 said.

Blot dry out of the SV and let it dry for ~10 min on a wire rack. That way the surface is dry and the temp has lowered slightly so you can afford a bit more time on the sear phase without overcooking. Also make sure you use oil or butter to help with the searing. With a hot pan, sufficient oil and a dry piece of meat, shouldn't have an issue getting a good sear in 2-3 minutes

[Davek8282]

I use a rectangular piece of soapstone on my gasser to sear and have had excellent results. I cook at 140 in the sous vide, remove from bag, blot dry let them rest for 3-5 minutes and then sear. I don't take a final temp but they do come out nicely seared and still juicy so I am happy.

[Oak Smoke]

I love well seared meat enough that I bought a Vollrath 12 inch propane charbroiler with the lava rock kit. It will char pork chops, steaks, burger patties, and chicken with a vengeance. It is so cool to flip a steak and see the flames rise up at you as you turn it. I do baste with a bit of tallow sometimes to get just a touch more of that char taste. I know it’s not for everyone but it’s a great tool.

[Sweaty Paul]

After sous vide I throw the still sealed bag in an ice bath for 10-15 minutes then sear. Like others, I've done this on cast iron (a more preferred method when cold outside), however, if warm outside and wanting to help my AC I'll fire up a bunch of hot charcoal and sear outside sometimes on a "portable"cast iron griddle and sometimes over the coals. Mostly straight over the hot coals. I turn the meat frequently. Like Hulagn1971 said, make sure to pat the meat dry as that makes a huge difference for searing.

[Sweaty Paul]

Also, after I pat dry I have occasionally rubbed a thin layer of avocado or olive oil on the outside. Can't say that it has helped much.

[Jfrosty27]

I like to let the meat rest on a wire rack for 10-20 minutes depending on the thickness of the cut and how hot I had cooked it. Blot dry, and I mean dry, when going on the rack.
When thats happening, I get a charcoal grill, either my Smokey Joe or 22” kettle, depending on how much meat I have, screaming hot. Then sear very quickly flipping very often. Like every 30-60 seconds. No lid on the grill.

[klflowers]

I chill with ice, pat dry and either sear in ci on the stove with a press on the meat, or over a full sns basket of hot coals in the kettle. It only rests long enough to get the pan screaming hot. I usually use avocado oil. I have to open windows and run fans to keep the smoke detector from going off. Never had a problem getting a crust.

[Richard Chrz]

I like to cool down a bit as well, 5 - 10 minutes, dry, likely re apply rub, if it is nice out i build a super hot wood fire in my kettle flames coming up above grate or a smoking hot cast iron,

The pan is a nice method, as you can deglaze it afterwards and build a pan sauce to go with the chops.

SV pork chops are sooo good!

[Sweaty Paul]

OOhhh. Great to remind folks about cast iron/carbon steel searing and the potential for a pan sauce.

[johnec00]

I'm with Jerod Broussard on this. I sear before sous vide and again after. Dry well post sous vide. I use grill grates turned upside down on the Fire Magic gasser. Get the grill grates very hot, put the protein (pork, beef, chicken), on after basting with lots of tallow. The tallow gets some delicious flames going on.

[Santamarina]

Here’s another vote for let it cool down, pat dry, sear!

I also use a lower target temp, so maybe sous vide at 135 or 130. It’s a short enough bath that you don’t have to worry about the danger zone. Then you can sear the heck out of them and not overcook the center.

I do the same with steaks. Sous vide at 125 for an hour then sear with either a blazing fire or screaming hot griddle.

[BBQPhil]

Thanks for all the help and advice. I think my error was not getting the cast iron griddle hot enough on the Weber. I did let the chops rest for 15 minutes, used butter and canola oil, and pressed down while trying to sear. Evidently the griddle needed to be higher than the 400F it read. I guess I'd be better off using my M16 charcoal grill. Oak-Smoke's Vollrath's 12 inch propane charbroiler looks like an awesome, if expensive solution.

[fzxdoc]

I am a big fan of searing on my gasser after the meat's trip to the sous vide bath for a few hours.

I use the Grill Grates griddle or the Grill Grates themselves, flipped to the solid side, on the gasser.

I heat the gasser up about 15 minutes and by then the surface temp is about 500° or higher. I prefer to sear at 500ish, especially for pork. If you prefer higher temps, let the gasser heat about 5 minutes more. The surface temp by then is 600-700+°

My method>

• sous vide pork to 135° so it won't dry out when I sear a bit longer for color and flavor
• remove from SV bath and dry well.
• spray with duck fat
• cover with a flavorful rub, like Chef Tim Love's Cocoa and Chile Rub for pork.
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar (I use 1 teaspoon instead)
  • 1 tablespoon pure ancho chile powder
• spray the griddle with tallow or ghee (optional, depending on surface temp-- ≤500°)
• By now, 5-8 minutes or so have elapsed. Put pork on griddle. Flip flip flip in 30 second intervals until the color starts to come up.

Pork chops don't like to brown as easily as well-marbled beef, at least in my experience. But with the bit of sugar in the rub, you'll get a nice color and have some good flavor too.

HTH,
Kathryn

P.S. Notice all the fats used here have higher smoke points than butter:

• Regular whole butter: 300°F – 350°F

• Clarified butter or Ghee: 450°F – 482°F
• Duck fat: 375°
• Beef tallow: 400-480°