A searing question

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A searing question

Postby Larry Greenly » Sat Nov 25, 2006 1:07 pm

Hey, Chef Carey et al:

I like to see sear marks on my steak, preferably cross-hatched. I sear one side, flip it over and sear the other side. Then, after rotating the steak 45 deg., I repeat the above.

But there are probably other methods, so what's your preference?
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Re: A searing question

Postby Jenise » Sat Nov 25, 2006 5:49 pm

Here: sear, turn 90 degrees, sear, then turn.
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Re: A searing question

Postby David Creighton » Mon Nov 27, 2006 12:02 pm

it seems to me that if you see sear 'marks' as in cross hatched, that you haven't really 'seared' the steak at all. the brown parts are the parts you've seared; and if there are parts that are and parts that aren't, then in my sense of things, it isn't really 'seared'. i often use a cast iron pan and get a total all over sear.
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Re: A searing question

Postby Larry Greenly » Mon Nov 27, 2006 12:30 pm

And how many angels dance on the head of a pin? I also frequently use a flat cast-iron griddle, but the sear marks from my ridged skillet or grill look so nice.
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Re: A searing question

Postby ChefCarey » Mon Nov 27, 2006 2:39 pm

Larry Greenly wrote:Hey, Chef Carey et al:

I like to see sear marks on my steak, preferably cross-hatched. I sear one side, flip it over and sear the other side. Then, after rotating the steak 45 deg., I repeat the above.

But there are probably other methods, so what's your preference?


Damn, are you quoting from my book?
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Re: A searing question

Postby Larry Greenly » Mon Nov 27, 2006 9:36 pm

So you've patented the flipping method and the 45 deg angle? :wink:
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Re: A searing question

Postby ChefCarey » Tue Nov 28, 2006 8:17 am

Larry Greenly wrote:So you've patented the flipping method and the 45 deg angle? :wink:


Yeah, the royalties are really rolling in. :)
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