New cooking methods ... sous vide

[Fire Me Boy!]

Originally Posted by chiefzilla1501

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.