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Old 04-18-2015, 06:04 PM   #1
chiefzilla1501 chiefzilla1501 is offline
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Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
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Old 04-18-2015, 06:11 PM   #2
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by chiefzilla1501 View Post
Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
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Old 04-18-2015, 06:28 PM   #3
chiefzilla1501 chiefzilla1501 is offline
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Originally Posted by Fire Me Boy! View Post
Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
Cool. Thanks for the tip. Hadn't thought about doing that on cast iron.
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