If you are going to sear the steak inside of a pan, I highly recommend using avocado oil. It has an almost buttery flavor (especially when combined with salt/pepper/garlic), and it has literally the highest smoke point (520°F) of any cooking oil. I also recommend getting a digital infrared laser thermometer. Preheat your pan in the oven and get it up to at least 450 degrees, then put it on the burner (on medium/high), add some avocado oil, and sear the steak. Make sure you don't let the temperature of the pan get much higher than 500°F though! You don't want to burn off your pan's seasoning, and you don't want a bunch of smoke. Here's another trick to get a good sear: Sear the meat while it is cool (after letting it sit in the refrigerator). This will give you a lot of wiggle room to spend time getting a good crust on the exterior, without cooking the interior of the meat. You will be able to quickly get a true pan sear on the top layer of the meat without having the big cooking gradient into the top layers of the meat. Basically, you will be able to get a sear similar to your torch, but without taking as much time. Love your videos! Keep up the good work!
Yup, I think he sear it too long. Low temperature pan and crust target will end up in overcooked meat. Use high temperature and time constraint, (30-45 seconds) for pan searing. If you didn't get desired crust within that time, dont push it. Accept as is and enjoy more juicy meat rather than good crust but dry meat.
He definitely overcooked the pan sear. What I do is sous vide them to a lower temperature. If I want medium rare, I sous vide to 125 and then pan sear.
I agree with others that you should be using some oil on the cast iron skillet, however there is no such thing as certain fats not getting hot enough. Certain fats, however, will burn (i.e. above their smoke point). Neither coconut nor avocado oil really hits the sweet spot for searing a steak. May I recommend clarified butter or safflower oil (both somewhat readily available). If you want an easy go-to-oil, use sunflower oil. But the real thing about pan searing is, that you need to cool the outside of your steak before searing. Pan-searing takes a good 45-60 seconds per side, and with the steak being at it's perfect temperature coming out of the sous vide, putting it on a hot pan will overcook the steak. My suggestion is thus: cool the steak before pan-searing it by dunking it into icewater (with the steak still inside the bag, of course) for 30-45 seconds before cooking it. This will ensure the outside of the steak cools down quite a bit, making it possible to sear the steak for longer wiithout overcooking the steak.
Ronnie Sodhi i second this suggestion. The way i do it now, is stick it in the freezer for 30-45 min on a cake rack and then go to pan sear it on VERY hot. It produces a beautiful crust every time.
Regular olive oil (Extra Virgin just burns away the flavors when heated) is common, and works great. It's also what I use right after cleaning my cast iron.
I've read that olive oil, being a monounsaturated, shouldn't be used in a cast-iron skillet. Supposedly it picks up a bad flavour. (That one unsaturated carbon is open to pick up unwanted molecules). I have used olive oil in my cast-iron skillets without ANY problem or bad taste, but thought you should know about this. Also, olive oil has a pretty low smoke point, so better to use something like grapeseed oil. But, really, the only way to know is through the science of TASTING! P-)
Dude. You guys always bring a bit of "eating steak with the boys", enjoying a meal with fam, a homeliness, a wholesome, and overall super down to earth vibe to your videos. I love it.
Guga, try filling your chimney starter about 3/4 full with briquettes or lump charcoal. When they're ashed over put a grill grate right on top of the chimney. It's hot as a jet engine up there. Beautiful sear in a very short time. Maybe that should be one of the methods in your series? That's the way I do it and it works great. Only drawback is you can only do a couple steaks at a time. Be sure to let your grill grate heat up for several minutes.
The reason I like to do it on top of the chimney starter is because for one, it works very well. But you also get the charcoal flavor that you don't get with a cast iron pan or Searzall. The downside is, unless you have something else to cook after your sear, you waste a good amount of charcoal.
I do the pan sear. Sous vide 129 degrees 2hrs, pat dry, then rub lightly (or brush) all over with a tsp of kitchen bouquet/oil mix (1 to 2 ratio). Pan sear in dry ribbed pan about 1 minute per side. If needed 30 seconds on edges, especially the fat. Let stand five minutes. Nice grill marks and perfect medium rare. You guys are great!
Most important thing in my mind is getting that pan hot enough. I think the searzall won because he had a hotter initial temp and it didn't take as much time to get a crust. Your pan was too cold so it cooked through by the time you got a good crust. HOTTER, man, HOTTER
I don't have a Searzall (yet), but the TS8000 has been a godsend. I live in a humble apartment with no range hood. In summer, I can use a powerful fan in the window to clear the air searing steaks and burgers in a pan, but in winter, it fills the place with greasy smoke. With a torch, I have no problems whatsoever. I may have to get a Searzall!!
In a german show a guy souvided the steaks, then froze it with liquid nitrogen and then deep fried it (the freezing part was to stop the inside of overcooking). They said that it tasted pretty good.
What a surprise and very scientific to compare a searzall to burning a steak in a cast iron pan, who would have guessed that the same three tasters would choose the searzall, amazing!!
Cast iron skillet with peanut oil is what you want, on high heat. Don't put the steak on until it just starts to smoke (as hot as possible). Cook for 30-60 seconds on one side, flip it, cook for 30-60 seconds. When you flip it, toss in a tab of butter and some fresh thyme, tip the skillet towards you, and baste it with a spoon. Being as hot as possible for as short a time as possible is key with a cast iron skillet. And butter basting. Butter makes everything better. FTW!!!! Looking forward to the rest of the series! Edit: Also, for cast iron searing, the thicker the steak the better. I only do it now with steaks that are 2" thick or more. WINNING!
The way it was recommended to me to sear the steak in the cast iron pan is with some bacon fat. I would love to see what results that gives you. Ninja- I love your new look.
I think it would have been a more fair test if you sous vide the steak at around 120/125 then seared it with cast iron, steak B looks close to well done
That's how I've done my pan seared finished steaks: 126.1 F with a bit of a rest before searing. They seem to come out right at medium rare. I do the same with the torch now too, with no wait, and they are a perfect medium rare from edge to edge.
i agree, when you blow torch the steak it just carmelize the outer side of the steak without continuing the cooking process in the steak, because the torch has super high temp. in other hand to form carmelization on the steak with cast iron will need much more time. because of that the cooking process will continue on the pan make the steak done-ness not the same because you sous vide the steak with a same metodh. of course when you eat you will prefer the steak A. maybe because the done-ness of the steak is to your liking, the other is more done than usual.
i've found with cast iron you should really have a pitcher of cold/icewater handy, toss the bags in the cold water till they cool down and then get the cast iron very hot, it prevents overcooking and makes a little nicer crust, but as others have mentioned the chimney starter with a grill grate directly on top is the preferred method for many, not as convenient though as you have to wait for coals or remember to start them up ahead of time. lump charcoal and not briquettes preferably (more pure wood)
Cast Iron pan on the outdoor gas grill, get very hot for 30+ min, couple of tablespoons of clarified butter as soon as it melts put steak in the pan and some more clarified butter around the edge. About a minute per side (judge by looking at the seer) and on each side tilt the pan and scoop some of the butter on the steak. Try it. Terry
As others have noted, they were not cooked to the same temperature. The pan side was overcooked. Too much gray. Hard to compare medium-rare with medium/medium-well.
Safflower or avocado oil (high smoke point) first in pan, sear both sides, then halfway through seqring drop in hot melted butter and continue to sear. This allows you to get the pan rocket hot to sear the steak first without burning the butter, then you get the browning of the butter to finish. Also I use the torch at the same time to torch the sides and top... This is the best method I've found.
Cant wait to see the household blowtorch. I've been trying to decide whether to get a cast iron skillet, or one of those. Can you mention how long it actually takes to sear with the Searzall / blowtorches?
The results are just as I predicted on FB and the test was fair. In the real world if you were actually going to do the searing in the pan I suspect that you would have pulled it from the water a tad under temp, knowing that the pan would facilitate additional cooking. I love this series idea and always enjoy your vids. Scott
My favorite way to sear is cast iron pan scorching hot with PEANUT oil. Second favorite is the searing station of Weber Summit gas grill at 800F. Both require sous vide the meat to 120F otherwise it overcooks!! Muito obrigado Guga!!
Sorry folks but the way to go is Grape Seed oil. It has a higher flash point than peanut oil and has no flavor. One both sides are seared, add clarified butter and baste the steak.
Try avocado oil. It has a superior smoke point compared to grape seed oil - 420f compared to 520f. And it has a buttery/nutty taste to it. Doesn't take like avocados...mild and clean.
Awesome test guys! Thanks for doing this. :) If you do another pan sear (with butter), throw in some twigs of thyme and a clove of garlic, at the end so not to burn the garlic, and baste the steak. You guys are awesome!
Sous Vide Everything I can not agree more. Basting a steak with butter in a cast iron pan is a great way to add another layer of flavor, especially if you don't have access to a grill. But I would suggest to keep things fair not to add the thyme nor the garlic to that pan, after all this is an over all searing competition not a cast iron pan searing competition.
Not surprised the no oil sear overcooked the steak to get the sear. If you haven't filmed yet please please please get a high smoke point oil for the next test. Avacado, safflower, or just Ghee. Don't put the steak in until it's smoking, and put in a bit more than you think. Don't let it go for too long!
Unlikely since the smoking point is not high and olive oil also has a taste to hit which could make the steak taste different. Now butter on other hand.. Oil to make the smoking point high and mix in some butter to get the butter taste on the crust.
Regular olive oil has a much higher smoke point than EV, better than Peanut oil, in fact, it tastes fine, and you're not putting a lot in the pan when you start anyways, once the steak hits it starts transferring heat instead of cooking the oil anyways.
The other big advantage you can mention or try is being able to baste. Sear twice on each side for 30 seconds each (2 min total), on the 2nd round of flips throw in butter. During the last 30 seconds of sear start spooning the butter all over. Unless of course you just start with Ghee in the first place then you're searing in high smoke point clarified butter.
The difference you can't see here is that with a pan you can make pan sauce afterward. Deglaze ( I use Fireball ), add the liquid from the bag, maybe something to give it a little kick ( have been trying different mustards for this ), let it reduce, and then add some butter after turning the heat off. Pour some of this over whatever meat you're cooking and it takes it up another level.
Just watched a documentary called "Steak Revolution" (where it labels the worlds ten best steaks and places to eat steaks, I found it on Netflix) and while I am not sure how accurate it is, it ranks "Peter Lugers" steakhouse as one of the worlds best steaks. Here is what I am saying though, I remember watching another documentary in which it states that for the final sear/broil at Peter Lugers it uses the rendered fat from previous steaks, so it looked liked for the final sear/broil they ladled some rendered steak fat onto the steak before searing/broiling. I think the final broiler temperature was around 625 degrees Fahrenheit or something. I think this should be a contestant. Also loved the way you didn't let the rain dampen your video and instead looked for the rainbow, awesome strategy. love it. ***** Spoiler Alert***If you watch the video check out around the 1:28 minute mark and the number one rated place a breed that is as tall as a grown man and is aged up to twenty years and he still gets around 30k per bull, albeit they might be pygmies no idea there.
You guys are great! Making sure to really test all of the competition. I love the commitment to doing the tournament correctly by using all of the different methods you could think of!
I've done this test as well. I use canola oil or coconut oil as well as a little butter in a cast iron skillet smoking hot. Sear each side for about 30-45 seconds.
When searing on a cast iron, you've got to plunge the steaks into an ice bath before you sear them. You've got to drop the external/surface temp, otherwise you get what you got, overcooked steak. Plunge them into an ice bath for at least 3x as long as it's going to take you to sear it. I'd also recommend avocado oil for oiling the cast iron before searing or use a piece of fat from the steak trimmings. I guarantee you'll end up with a steak that matches the rareness of the searzall steak but with more crust.
@@SousVideEverything - I believe that the difference is, if you're doing it in a pan and it takes longer to sear, you need to cook it much less in the Sous Vide than you did. For example, the Searzall did ok with the steak at 135° but I think if you're pan searing, you could Sous Vide as low as 120° because of the time it takes to sear in a pan. So it's still not a fair comparison because the Sous Vide needs to be toned way down for the pan versus the Searzall.
@@scoolzdevries fiddling with the temperature and winging it pretty much removes the entire point of the sous vide getting the meat cooked to the perfect temperature though.
First off thank very much for making these videos, you're amazing. I watched all your videos in one day and went to buy myself a sous vide the very next morning. I would like to see you using the cast iron pan with rapeseed oil. This is the method Im using to sear it. Since I inhereted a 40 year old pan which has been used everyday by my grandma. You can get an amazing temperature on it. 25s per side is enough for me and it doesnt overcook the meat which happened in this video. All the love from me in Sweden to you guys. Keep this up!!
Guga, I am glued to your channel and watch them all. I a Sous Vide Sirloin Steak to check the tenderness tonight. I put Maitre d' hotel butter on them too. The steak was almost the best steak I ever had. This was our first Sous Vide anything, but it's because of you. Thanks for your great teaching and experimenting. You are my hero!
@@hardrock6034 But the manufacturer specifically says not to use the Searzall with mapp. Just get the searzall closer to the meat, and if necessary hit the meat from the side, so you dont get the oil/fat flaming upward.
Try the charcoal chimney method. This is done by loading the chimney up with charcoal and using a grill grate. I have heard it is the best way to get a quick hot sear.
Best way hands down - deep fried in 400 degree tallow, the tallow being fresh rendered from suet and beef fat. The flavor from deep frying in it's own fat is mind blowing, it only takes 15-20 seconds and the crunchy crust finish is AMAZING. Rendering tallow is a lot of work, but SO WORTH IT.
Also, the best potatoes you've ever had: slice room temperature potatoes into thick coins (3/8ths), short soak in salt water to remove some of the starch dry the potato coins off then cook in 300F tallow in fryer for 15 min stirring gently every so often so they don't stick together, remove the cooked potatoes and keep adding new batches until you have cooked all your potatoes for 15 min. Let them drain on a rack or paper towel. Turn oil heat up to 400F and cook them just long enough to be golden brown crispy and pull them out and do next batch. Serve with balsamic vinager and salt or just salt, pepper & ketchup. AMAZING. :D
Please try the following, it's what I've found to be the best. I'd like to see this method compared to others. Cast iron pan, lightly seasoned with a vegetable or peanut oil. Get the pan ripping hot until it begins to smoke (no butter). Sear one steak at a time, at the same time use the searzall on the opposite side. Do not let the steak rest in the pan more than 20-30 seconds before continuing to flip (keeping moving will help prevent overcooking the center, while still working the crust). But flip and rotate as much as you need to get the desired sear.
There are several styles of Foreman grill on the market. If you do go this route, I'd recommend using the panini press style one, rather than their usual "clamshell" one. I have one and it's great. Be sure to get it completely heated up though - otherwise you risk overcooking the meat inside. Also the top plate tends to get less hot than the bottom plate so you'll still want to flip the meat a few times. I have the PN3000T but I don't know if they make it anymore.
I also use a Searzall, but I prefer using Cast with clarified butter and a tablespoon of butter when I do steaks. The butter adds that grilled bitterness to the crust.
To avoid over cooking on the pan, the heat has to be extremely high, and the time in the pan very short. Of course some butter or oil helps with flavor as well, just be sure when using oil to choose one with a high smoke point. Oil that is burned or smoking can give the meat a slightly pungent taste.
It's my birthday and this is a very cute present to wake up to. I really love watching how enthusiastic and generally happy all of you are about something so simple like enjoying a good meal. Thanks, guys.
I just love watching you guys! I am about to season my searzall! I do agree that sous vide does make the BEST steaks, full stop, period. I love the banter between the three of you. I do feel bad for Maumau as he is often the butt of your jokes. You need to throw him some love, come on dudes....he makes you both look good!
Just look at all the different theories and preferences in this comment section.......... That's what makes this channel so special. Guga isn't claiming to be a pro, or that he knows the best method for everything. I love the experiments and getting to learn along with him. Thanks.
When doing the Weber and slow and sear be sure to use the cold grill process. Makes a great sear. Don't heat up the grill and Flip the steaks every minute but also rotate the grill grate 1/4 turn to put a cold grate over the heat.
Here's another to add. A very light dusting of baking soda right before searing. Screaming hot cast iron skillet with grape seed oil. Put it in the pan for 10-20 seconds, flip over and hit it with a rosebud torch while it's still in the pan. Do this for 10-20 seconds, then flip and repeat once more on the other side. Max of 60 seconds in the pan. Got this from one of the scientific kitchen blogs I read. I did this and the crust it produces is a beautiful, caramelized crisp bacon like exterior with the pink and juicy beefy interior.
To get a proper sear in a pan you need to use an oil with high burning point, like canola oil or rapeseed oil. Get it to a very high heat, sear quickly, and then add a fair knob of butter at the end and baste it a little bit. That shit's AMAZING!
Cast iron, canola oil (high smoke point) and butter is what I usually use. (Additionally garlic and rosemary in the pan for steaks). Then top with small pats of butter on the plated steak after the sear. :)
ideally you compare the searzall, chimney starter, pan with high smokepoint oil and otto wilde grill simultaneously. One steak per searing device is enough. Additionally I would recommend to do a blind taste, it is way more scientific and therefore very helpful for us SV-interested people. BTW I love how you chose the same cut of beef for every condition. Science approved! ;)
I heard one trick for optimizing the pan sear without overcooking the meat: After taking the meat out of the SV bath, dunk the bag in ice for a few seconds (not sure what the optimum is) to lower the temperature of the outside. Then sear it on the pan, But when you sear on the pan, the pan needs to be blazing hot-at least hot enough to make a high smoke-point oil begin to smoke. By giving the meat a dunk in ice, the searing will just bring the temperature back up, and won't overcook the insides. Could you try that? I've heard various SV enthusiasts assert that this gives the best crust of any sear.
I look forward to the smiles on the judges with these tests. I see the biggest hurdle these tests have is overcooking of the meat. Even in this episode y'all said the pan seared was overcooked, for your preferences. I believe y'all prefer a rare to medium rare which the searzall provided. The pan seared produced a medium to medium well which means they were less juicy. A hotter pan and less time on it might have produced a rarer steak and made the test much harder and yummier to judge.
It was obvious in the video the cast iron-seared steak was cooked much more than the steak cooked with the Searzall. Of course this can affect the (perceived) flavor, as you guys all seem to prefer your steak around medium-rare, it seems to me. The beauty of sous vide is the edge-to-edge consistency of the medium-rare "doneness" of the steak, which was obviously lost in this experiment. I believe you'll probably get better results with oil in the cast iron pan, as it will fill up some of the air pockets caused by inconsistencies in the surface of the meat that leave an irregular contact with the metal of the cast iron pan. This is just an unavoidable situation, and why I feel the Searzall provided a better consistent crust *without* overcooking the steak. I've noticed this myself in my home cooking. Last night I did some awesome sous vide burgers and seared in the cast iron with some butter (and the natural juices and oil that were inevitable), and getting a crust on all edges of the meat was just impossible, and also resulted in a bit more "doneness" than I preferred. Really glad to see you guys doing this series, and I'm excited to see the results - and to try to duplicate them on my own! As always, you guys are inspiring me to push the limits of my cooking, and I love trying to find better and better foods to feed my family! Thanks a million!
Can you totally freeze the steaks right after sous viding them. Then after frozen you can sear them for a much longer period of time with out no greying. Also that gives you a longer period to get a real dark char look, of course not burnt.
Got some ground beef ''steaks'' at my dad in Sweden (He moved from Denmark to Sweden) they went over the bonfire and when I tasted it, it was eyeopening! Holy crap it was good! Turns out, it was grassfed. Never had such great tasting beef before
Dude. they always bring a bit of "eating steak with the boys", enjoying a meal with fam, a homeliness, a wholesome, and overall super down to earth vibe to their videos. I love it.
Loved it. But need to try uneven cuts (not flat) or roasts! Also, can you check out the searing function on the Cuisinair Griddle Elite? Also, you need to show cleanup advantages/disadvantages. Love to watch all of you with true friendship that looks as good as the food. Thanks to all of you!
To me nothing is better to sear than a hot cast iron grate over a real wood fire. You get the real taste of the wood smoke and char and grill marks. I have tried the searzall and it is cool to use inside but you simply don't get that campfire taste. Luckily I have an outdoor fireplace. Also, this might sound weird, but trust me - a dash of asian fish sauce in with your steak marinade in the sous vide bag adds an amazing umami dimension (and it will not taste at all like fish). Just a dash.
Try a hibachi grill. Coat the steak with unrefined melted coconut oil and let it flame sear. Takes a about 30 seconds a side. I did it with picanha. It was amazing!
Respect. Very addicting way to present your content guys, you'll probably get alot of subscribers with that searing series... great job. usually, bbq guys and girls does not use a quarter of all the stuff you'll show...usually ppl stick to what they know .so that will be a very cool way for many ppl to learn things. thumbs up!!!
Thanks so much for that video! I'm a big fan of your channel! One tip; If you sear them in the cast iron pan you sould sous vide them on a lower temperature. I normally make 124 Fahrenheit (51° Celsius). Because the cast iron will ad more core temperature than the torch;-)
Since you really want to test all the options, how about have an oven broiler on high temperature and sear the steak on the top rack for 20-30 seconds per side.
Cast iron with a bit of oil to cover the bottom completely. Pan very hot when it's almost don't add butter to pan and baste for about a minute. Fantastic video guys!!!
I'm thinking the combo of both pan sear and the searzall would be the way to go! A real quick pan sear, 30 seconds, then finish it off with a searzall.
Much several other comments. Cast iron pan with oil and finished with butter. As well, you should be temping the meat after your sear. If not just to show the meat is a consistent temperature.
I have both the searzall and cast iron. I have to say the cast iron with either Peanut or Avocado oil is perfection. The searzall however has found use with fried eggs, potatoes, etc.
Really cool to see some of your older videos and to how far your channel has come. Reminds me of the first time I tried gras fed beef. It's become my preference now.
you just seared my senses :D I miss my Birmingham cast iron skillet my brother ruined it cooking on high heat for 2 hrs. it had so many rings and a small crack :( i found it while camping in Alabaster Al and it was covered in rust. It took me 4 months to make her shinny and beautiful. It wasn't until I had it for a year that someone told me what i had actually found. Until then i just knew how to cook and maintain Cast Iron not the difference in quality.
Hey Guga when you do the cast iron, try flipping the steaks really quickly (like every 10-15 seconds) I've found that this way I can create a great sear without over cooking the steak. Kenji at serious eats did a post on this and I switched over after reading. Wishing you guys all the best on your return home - hopefully it's a speedy recovery and you're back on your feet soon.
I made some burgers in my cast iron pan yesterday using some home made ghee. They were pretty good. The grill is better, but it was over 100 degrees at the time. I wasn't going to cook myself to cook a hamburger and the cast iron is a good standby.
I hope you and your families are going to evacuate. Please, be safe.
Thanks for the searing series.
Keith Thank you for your prayers. I have evacuated Miami, but MauMau and Ninja choose to ride it out. Please keep us in your prayers.
I rode out Andrew, but sent family to Chicago. You are all in my prayers. May god protect you all.
Sous Vide Everything what's up with Amazon always being out of stock for the Searzall
Ken R its too good lol.
@@SousVideEverything how long do you sear for how many minutes on each side
If you are going to sear the steak inside of a pan, I highly recommend using avocado oil. It has an almost buttery flavor (especially when combined with salt/pepper/garlic), and it has literally the highest smoke point (520°F) of any cooking oil. I also recommend getting a digital infrared laser thermometer. Preheat your pan in the oven and get it up to at least 450 degrees, then put it on the burner (on medium/high), add some avocado oil, and sear the steak. Make sure you don't let the temperature of the pan get much higher than 500°F though! You don't want to burn off your pan's seasoning, and you don't want a bunch of smoke.
Here's another trick to get a good sear: Sear the meat while it is cool (after letting it sit in the refrigerator). This will give you a lot of wiggle room to spend time getting a good crust on the exterior, without cooking the interior of the meat. You will be able to quickly get a true pan sear on the top layer of the meat without having the big cooking gradient into the top layers of the meat. Basically, you will be able to get a sear similar to your torch, but without taking as much time.
Love your videos! Keep up the good work!
exactly what i was looking for!!!! ^^
Yup, I think he sear it too long. Low temperature pan and crust target will end up in overcooked meat. Use high temperature and time constraint, (30-45 seconds) for pan searing. If you didn't get desired crust within that time, dont push it. Accept as is and enjoy more juicy meat rather than good crust but dry meat.
man you are a pro 👌 ..
He definitely overcooked the pan sear. What I do is sous vide them to a lower temperature. If I want medium rare, I sous vide to 125 and then pan sear.
Yup, I use avocado oil and 460f to sear!
I agree with others that you should be using some oil on the cast iron skillet, however there is no such thing as certain fats not getting hot enough. Certain fats, however, will burn (i.e. above their smoke point). Neither coconut nor avocado oil really hits the sweet spot for searing a steak. May I recommend clarified butter or safflower oil (both somewhat readily available). If you want an easy go-to-oil, use sunflower oil.
But the real thing about pan searing is, that you need to cool the outside of your steak before searing. Pan-searing takes a good 45-60 seconds per side, and with the steak being at it's perfect temperature coming out of the sous vide, putting it on a hot pan will overcook the steak. My suggestion is thus: cool the steak before pan-searing it by dunking it into icewater (with the steak still inside the bag, of course) for 30-45 seconds before cooking it. This will ensure the outside of the steak cools down quite a bit, making it possible to sear the steak for longer wiithout overcooking the steak.
Ronnie Sodhi i second this suggestion. The way i do it now, is stick it in the freezer for 30-45 min on a cake rack and then go to pan sear it on VERY hot. It produces a beautiful crust every time.
Regular olive oil (Extra Virgin just burns away the flavors when heated) is common, and works great. It's also what I use right after cleaning my cast iron.
I will keep this in mind. Thanks for the support
Sous vide and froze it. Insanely thin and awesome crust, super juicy inside
I've read that olive oil, being a monounsaturated, shouldn't be used in a cast-iron skillet. Supposedly it picks up a bad flavour. (That one unsaturated carbon is open to pick up unwanted molecules). I have used olive oil in my cast-iron skillets without ANY problem or bad taste, but thought you should know about this. Also, olive oil has a pretty low smoke point, so better to use something like grapeseed oil.
But, really, the only way to know is through the science of TASTING! P-)
So is it a SEARies?
+Mister Mediocre 👍👍👍😆😂👍👍
Mister Mediocre I came here looking for this. Thank you sir!
Searious searies on searing
Mister Mediocre get out
How about a cast iron skillet with grill marks
Dude. You guys always bring a bit of "eating steak with the boys", enjoying a meal with fam, a homeliness, a wholesome, and overall super down to earth vibe to your videos. I love it.
Guga, try filling your chimney starter about 3/4 full with briquettes or lump charcoal. When they're ashed over put a grill grate right on top of the chimney. It's hot as a jet engine up there. Beautiful sear in a very short time. Maybe that should be one of the methods in your series? That's the way I do it and it works great. Only drawback is you can only do a couple steaks at a time. Be sure to let your grill grate heat up for several minutes.
That will be tested for sure.
Try using the bottom of the chimney as well, sort of like a charcoal Searzall
I have actually heard that called the "afterburner method".
handcannon That is the perfect name! That's what it looks like!
That's the way I do it unless it's below zero outside. In that case it's the torch in the garage without the car.
The reason I like to do it on top of the chimney starter is because for one, it works very well. But you also get the charcoal flavor that you don't get with a cast iron pan or Searzall. The downside is, unless you have something else to cook after your sear, you waste a good amount of charcoal.
Wow, what a surprise, much love back to you guys! Looking forward to seeing the rest of this series, fantastic work!
I do the pan sear. Sous vide 129 degrees 2hrs, pat dry, then rub lightly (or brush) all over with a tsp of kitchen bouquet/oil mix (1 to 2 ratio). Pan sear in dry ribbed pan about 1 minute per side. If needed 30 seconds on edges, especially the fat. Let stand five minutes. Nice grill marks and perfect medium rare. You guys are great!
Most important thing in my mind is getting that pan hot enough. I think the searzall won because he had a hotter initial temp and it didn't take as much time to get a crust. Your pan was too cold so it cooked through by the time you got a good crust. HOTTER, man, HOTTER
how much hot you're talking about ? I'm reading 600F might be too high for cast iron seasoning
I don't have a Searzall (yet), but the TS8000 has been a godsend. I live in a humble apartment with no range hood. In summer, I can use a powerful fan in the window to clear the air searing steaks and burgers in a pan, but in winter, it fills the place with greasy smoke. With a torch, I have no problems whatsoever. I may have to get a Searzall!!
In a german show a guy souvided the steaks, then froze it with liquid nitrogen and then deep fried it (the freezing part was to stop the inside of overcooking). They said that it tasted pretty good.
+robson green I have seen it. Its called cryo frying. I am trying to get liquid nitrogen
Sous Vide Everything check welding supply stores for nitrogen.
Is "pretty good" good enough for these guys? hehe :P
robson green well they tested it and it was shit 😅
What a surprise and very scientific to compare a searzall to burning a steak in a cast iron pan, who would have guessed that the same three tasters would choose the searzall, amazing!!
Cast iron skillet with peanut oil is what you want, on high heat. Don't put the steak on until it just starts to smoke (as hot as possible). Cook for 30-60 seconds on one side, flip it, cook for 30-60 seconds. When you flip it, toss in a tab of butter and some fresh thyme, tip the skillet towards you, and baste it with a spoon. Being as hot as possible for as short a time as possible is key with a cast iron skillet. And butter basting. Butter makes everything better. FTW!!!! Looking forward to the rest of the series!
Edit: Also, for cast iron searing, the thicker the steak the better. I only do it now with steaks that are 2" thick or more. WINNING!
I will take this into consideration for sure.
The way it was recommended to me to sear the steak in the cast iron pan is with some bacon fat. I would love to see what results that gives you. Ninja- I love your new look.
+L Sorrentino I like it. 👍👍👍
I second the cast iron pan with bacon fat.
L Sorrentino yes
Fourth ... that's just .. sick.
I sear mine in bacon fat. It's awesome.
I'd like to see a cast iron pan searing comparison between butter, beef tallow, ghee, and a few different oils. Mayne that can be SEARies 2?
I think it would have been a more fair test if you sous vide the steak at around 120/125 then seared it with cast iron, steak B looks close to well done
+Ted Baker thank searzall would have been raw.
Sous Vide Everything yeah keep it 135 for the searzall then 125 for cast iron, just a thought man x
That's how I've done my pan seared finished steaks: 126.1 F with a bit of a rest before searing. They seem to come out right at medium rare. I do the same with the torch now too, with no wait, and they are a perfect medium rare from edge to edge.
i agree, when you blow torch the steak it just carmelize the outer side of the steak without continuing the cooking process in the steak, because the torch has super high temp. in other hand to form carmelization on the steak with cast iron will need much more time. because of that the cooking process will continue on the pan make the steak done-ness not the same because you sous vide the steak with a same metodh.
of course when you eat you will prefer the steak A. maybe because the done-ness of the steak is to your liking, the other is more done than usual.
i've found with cast iron you should really have a pitcher of cold/icewater handy, toss the bags in the cold water till they cool down and then get the cast iron very hot, it prevents overcooking and makes a little nicer crust, but as others have mentioned the chimney starter with a grill grate directly on top is the preferred method for many, not as convenient though as you have to wait for coals or remember to start them up ahead of time. lump charcoal and not briquettes preferably (more pure wood)
Cast Iron pan on the outdoor gas grill, get very hot for 30+ min, couple of tablespoons of clarified butter as soon as it melts put steak in the pan and some more clarified butter around the edge. About a minute per side (judge by looking at the seer) and on each side tilt the pan and scoop some of the butter on the steak.
Try it.
Terry
As others have noted, they were not cooked to the same temperature. The pan side was overcooked. Too much gray. Hard to compare medium-rare with medium/medium-well.
Safflower or avocado oil (high smoke point) first in pan, sear both sides, then halfway through seqring drop in hot melted butter and continue to sear. This allows you to get the pan rocket hot to sear the steak first without burning the butter, then you get the browning of the butter to finish. Also I use the torch at the same time to torch the sides and top... This is the best method I've found.
Cant wait to see the household blowtorch. I've been trying to decide whether to get a cast iron skillet, or one of those.
Can you mention how long it actually takes to sear with the Searzall / blowtorches?
The results are just as I predicted on FB and the test was fair. In the real world if you were actually going to do the searing in the pan I suspect that you would have pulled it from the water a tad under temp, knowing that the pan would facilitate additional cooking. I love this series idea and always enjoy your vids. Scott
this is a..."searies"
ill show myself out
Gawkie 🚪🚶🏽 lol no but that was a good one frfr 😂😂😂💀💯
😂😂😂
My favorite way to sear is cast iron pan scorching hot with PEANUT oil. Second favorite is the searing station of Weber Summit gas grill at 800F. Both require sous vide the meat to 120F otherwise it overcooks!! Muito obrigado Guga!!
Sorry folks but the way to go is Grape Seed oil. It has a higher flash point than peanut oil and has no flavor. One both sides are seared, add clarified butter and baste the steak.
Grape seed oil? Wow never thought of that.. Thanks for the tip.
Try avocado oil. It has a superior smoke point compared to grape seed oil - 420f compared to 520f. And it has a buttery/nutty taste to it. Doesn't take like avocados...mild and clean.
+1 for the "Use an oil" camp.. I've been moving towards Avocado oil lately, but I also keep some bacon fat or butter for the job as well.
Awesome test guys! Thanks for doing this. :)
If you do another pan sear (with butter), throw in some twigs of thyme and a clove of garlic, at the end so not to burn the garlic, and baste the steak.
You guys are awesome!
+Antonio Olsson it will happen. Lets see how it turns out.
Sous Vide Everything I can not agree more. Basting a steak with butter in a cast iron pan is a great way to add another layer of flavor, especially if you don't have access to a grill. But I would suggest to keep things fair not to add the thyme nor the garlic to that pan, after all this is an over all searing competition not a cast iron pan searing competition.
it's amazing to see how Guga comes up with new experiment ideas to eat and enjoy steak and make it an interesting!
Not surprised the no oil sear overcooked the steak to get the sear. If you haven't filmed yet please please please get a high smoke point oil for the next test. Avacado, safflower, or just Ghee. Don't put the steak in until it's smoking, and put in a bit more than you think. Don't let it go for too long!
Regular olive oil works great, too.
I will keep this in mind fo rsure.
Unlikely since the smoking point is not high and olive oil also has a taste to hit which could make the steak taste different.
Now butter on other hand.. Oil to make the smoking point high and mix in some butter to get the butter taste on the crust.
Regular olive oil has a much higher smoke point than EV, better than Peanut oil, in fact, it tastes fine, and you're not putting a lot in the pan when you start anyways, once the steak hits it starts transferring heat instead of cooking the oil anyways.
The other big advantage you can mention or try is being able to baste. Sear twice on each side for 30 seconds each (2 min total), on the 2nd round of flips throw in butter. During the last 30 seconds of sear start spooning the butter all over. Unless of course you just start with Ghee in the first place then you're searing in high smoke point clarified butter.
The difference you can't see here is that with a pan you can make pan sauce afterward. Deglaze ( I use Fireball ), add the liquid from the bag, maybe something to give it a little kick ( have been trying different mustards for this ), let it reduce, and then add some butter after turning the heat off.
Pour some of this over whatever meat you're cooking and it takes it up another level.
Lower the bass by a chunk, the voice is way deeper than baritone
Just watched a documentary called "Steak Revolution" (where it labels the worlds ten best steaks and places to eat steaks, I found it on Netflix) and while I am not sure how accurate it is, it ranks "Peter Lugers" steakhouse as one of the worlds best steaks. Here is what I am saying though, I remember watching another documentary in which it states that for the final sear/broil at Peter Lugers it uses the rendered fat from previous steaks, so it looked liked for the final sear/broil they ladled some rendered steak fat onto the steak before searing/broiling. I think the final broiler temperature was around 625 degrees Fahrenheit or something. I think this should be a contestant. Also loved the way you didn't let the rain dampen your video and instead looked for the rainbow, awesome strategy. love it. ***** Spoiler Alert***If you watch the video check out around the 1:28 minute mark and the number one rated place a breed that is as tall as a grown man and is aged up to twenty years and he still gets around 30k per bull, albeit they might be pygmies no idea there.
for some reason.. your voice sounds like Peter Griffin? hehehehe - great videos!
😂😂😂😂😂😂😂
I can’t un-hear it now
You guys are great! Making sure to really test all of the competition. I love the commitment to doing the tournament correctly by using all of the different methods you could think of!
How about an infrared sear zone BBQ?
I like it, but I dont have one... :-(
I've done this test as well. I use canola oil or coconut oil as well as a little butter in a cast iron skillet smoking hot. Sear each side for about 30-45 seconds.
That's kind of unfair, steaks were at a different level of doneness.
True, but it was that way because of the pan. they were cooked to the same temp. I belive fat or oil on the pan will make a difference.
When searing on a cast iron, you've got to plunge the steaks into an ice bath before you sear them. You've got to drop the external/surface temp, otherwise you get what you got, overcooked steak. Plunge them into an ice bath for at least 3x as long as it's going to take you to sear it.
I'd also recommend avocado oil for oiling the cast iron before searing or use a piece of fat from the steak trimmings.
I guarantee you'll end up with a steak that matches the rareness of the searzall steak but with more crust.
TheBeelzebub wow. Awesome. Looking forward to trying this Sunday with some tenderloin!
@@SousVideEverything - I believe that the difference is, if you're doing it in a pan and it takes longer to sear, you need to cook it much less in the Sous Vide than you did. For example, the Searzall did ok with the steak at 135° but I think if you're pan searing, you could Sous Vide as low as 120° because of the time it takes to sear in a pan. So it's still not a fair comparison because the Sous Vide needs to be toned way down for the pan versus the Searzall.
@@scoolzdevries fiddling with the temperature and winging it pretty much removes the entire point of the sous vide getting the meat cooked to the perfect temperature though.
First off thank very much for making these videos, you're amazing. I watched all your videos in one day and went to buy myself a sous vide the very next morning. I would like to see you using the cast iron pan with rapeseed oil. This is the method Im using to sear it. Since I inhereted a 40 year old pan which has been used everyday by my grandma. You can get an amazing temperature on it. 25s per side is enough for me and it doesnt overcook the meat which happened in this video. All the love from me in Sweden to you guys. Keep this up!!
My dad says butane is a bastard gas.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Jesus Food Cross You're an idiot. His dad is Hank Hill...
Pickled eggs and beer produce a bastard gas.
handcannon well done! (On the comment)
mob million gross bro. Airball =(
Guga, I am glued to your channel and watch them all. I a Sous Vide Sirloin Steak to check the tenderness tonight. I put Maitre d' hotel butter on them too. The steak was almost the best steak I ever had. This was our first Sous Vide anything, but it's because of you. Thanks for your great teaching and experimenting. You are my hero!
do an infrared grille! quick heat up, high temp.
I've had a searzall for a month, and I'm already unhappy with it. slow and not hot enough.
I agree.
Want to sell it to me?
@@hardrock6034 But the manufacturer specifically says not to use the Searzall with mapp. Just get the searzall closer to the meat, and if necessary hit the meat from the side, so you dont get the oil/fat flaming upward.
Try the charcoal chimney method. This is done by loading the chimney up with charcoal and using a grill grate. I have heard it is the best way to get a quick hot sear.
"Nossa!"
Valeu, grande abraco.
I've said it before, I'll say it again. Ninja has the best job in these videos. Just show up and get fed incredible food.
Cast Iron is best
+BigBeardGaming you sure?
my personal preference
Best way hands down - deep fried in 400 degree tallow, the tallow being fresh rendered from suet and beef fat. The flavor from deep frying in it's own fat is mind blowing, it only takes 15-20 seconds and the crunchy crust finish is AMAZING. Rendering tallow is a lot of work, but SO WORTH IT.
I want to see this happen! Guys it might be AMAZING.
Also, the best potatoes you've ever had:
slice room temperature potatoes into thick coins (3/8ths), short soak in salt water to remove some of the starch
dry the potato coins off then cook in 300F tallow in fryer for 15 min stirring gently every so often so they don't stick together,
remove the cooked potatoes and keep adding new batches until you have cooked all your potatoes for 15 min. Let them drain on a rack or paper towel.
Turn oil heat up to 400F and cook them just long enough to be golden brown crispy and pull them out and do next batch. Serve with balsamic vinager and salt or just salt, pepper & ketchup. AMAZING. :D
All videos same format, sous vide- ninja taste- it's amaizing- all others taste- it's amazing- gg
+Edvard Grudzinskis vlog style coming soon. 👍👍👍
not all watch the chicken ones :D
I love the format!
Edvard Grudzinskis , unless it is chicken, haha.
Please try the following, it's what I've found to be the best. I'd like to see this method compared to others. Cast iron pan, lightly seasoned with a vegetable or peanut oil. Get the pan ripping hot until it begins to smoke (no butter). Sear one steak at a time, at the same time use the searzall on the opposite side. Do not let the steak rest in the pan more than 20-30 seconds before continuing to flip (keeping moving will help prevent overcooking the center, while still working the crust). But flip and rotate as much as you need to get the desired sear.
C'mon, you're serving amazing steaks with plastic utensils?
Get a small grate, get a charcoal chimney starter full of hot coals, use the grate directly on the chimney.
The George Foreman Grill is what the true professional uses to achieve the avant-garde of haute cuisine
Really? Ok I will be adding it to the test.
Tremendous. I think it might have what takes to win this tournament
There are several styles of Foreman grill on the market. If you do go this route, I'd recommend using the panini press style one, rather than their usual "clamshell" one. I have one and it's great. Be sure to get it completely heated up though - otherwise you risk overcooking the meat inside. Also the top plate tends to get less hot than the bottom plate so you'll still want to flip the meat a few times.
I have the PN3000T but I don't know if they make it anymore.
Sarcasm at it's best
I also use a Searzall, but I prefer using Cast with clarified butter and a tablespoon of butter when I do steaks. The butter adds that grilled bitterness to the crust.
Jesus Christ Loves You All So So Much! 💖🙏😊✝️
✝️✝️✝️
The choke was comedy!! Awesome show guys. Go for more short ribs!
Wow to see how far you've come in producing these videos is truly amazing! Keep it up guys!
Sou americano mas morei em Brasil por uns 2 anos. Sempre amo seus videos, valeu Guga
To avoid over cooking on the pan, the heat has to be extremely high, and the time in the pan very short. Of course some butter or oil helps with flavor as well, just be sure when using oil to choose one with a high smoke point. Oil that is burned or smoking can give the meat a slightly pungent taste.
Charcoal Chimney with a 12" grill. It's like searing over a jet engine
It's my birthday and this is a very cute present to wake up to. I really love watching how enthusiastic and generally happy all of you are about something so simple like enjoying a good meal. Thanks, guys.
I just love watching you guys! I am about to season my searzall! I do agree that sous vide does make the BEST steaks, full stop, period.
I love the banter between the three of you. I do feel bad for Maumau as he is often the butt of your jokes. You need to throw him some love, come on dudes....he makes you both look good!
Ninja's face was hilarious when you made the Cuban joke at the end!!!
Just look at all the different theories and preferences in this comment section.......... That's what makes this channel so special. Guga isn't claiming to be a pro, or that he knows the best method for everything. I love the experiments and getting to learn along with him. Thanks.
Thank you so much... that means alot to me. THANK YOU
I've only been watching your channel for about a week, but you're videos are a lot of fun to watch.
Chimney starter hands down. 30 secs a side at 800+ F. nothing can beat it. That is my go to method when I have the time and charcoal.
I will be testing it for sure.
Hair cut looks good Ninja. I like the series idea. I'd like to see cast iron used with oil vs butter
When doing the Weber and slow and sear be sure to use the cold grill process. Makes a great sear. Don't heat up the grill and Flip the steaks every minute but also rotate the grill grate 1/4 turn to put a cold grate over the heat.
I have used that method and its great.
I always do both simultaneously. Sear on the smoking hot pan while hitting the top with the searzall. Cooks real fast!
+Casey Goode I like it. 👍👍👍
Here's another to add. A very light dusting of baking soda right before searing. Screaming hot cast iron skillet with grape seed oil. Put it in the pan for 10-20 seconds, flip over and hit it with a rosebud torch while it's still in the pan. Do this for 10-20 seconds, then flip and repeat once more on the other side. Max of 60 seconds in the pan. Got this from one of the scientific kitchen blogs I read. I did this and the crust it produces is a beautiful, caramelized crisp bacon like exterior with the pink and juicy beefy interior.
Baking soda? man that sounds like a great idea. I like it.
To get a proper sear in a pan you need to use an oil with high burning point, like canola oil or rapeseed oil. Get it to a very high heat, sear quickly, and then add a fair knob of butter at the end and baste it a little bit. That shit's AMAZING!
Cast iron, canola oil (high smoke point) and butter is what I usually use. (Additionally garlic and rosemary in the pan for steaks). Then top with small pats of butter on the plated steak after the sear. :)
+. I like it. That will happen.
Pls test with infrared searing station that a lot of modern gas grills have. That’s what I use and very happy with the result
ideally you compare the searzall, chimney starter, pan with high smokepoint oil and otto wilde grill simultaneously. One steak per searing device is enough. Additionally I would recommend to do a blind taste, it is way more scientific and therefore very helpful for us SV-interested people.
BTW I love how you chose the same cut of beef for every condition. Science approved! ;)
I heard one trick for optimizing the pan sear without overcooking the meat:
After taking the meat out of the SV bath, dunk the bag in ice for a few seconds (not sure what the optimum is) to lower the temperature of the outside. Then sear it on the pan, But when you sear on the pan, the pan needs to be blazing hot-at least hot enough to make a high smoke-point oil begin to smoke. By giving the meat a dunk in ice, the searing will just bring the temperature back up, and won't overcook the insides.
Could you try that? I've heard various SV enthusiasts assert that this gives the best crust of any sear.
I look forward to the smiles on the judges with these tests.
I see the biggest hurdle these tests have is overcooking of the meat. Even in this episode y'all said the pan seared was overcooked, for your preferences. I believe y'all prefer a rare to medium rare which the searzall provided. The pan seared produced a medium to medium well which means they were less juicy. A hotter pan and less time on it might have produced a rarer steak and made the test much harder and yummier to judge.
Thanks I appreciate that.... about your second part you are totally right.
It was obvious in the video the cast iron-seared steak was cooked much more than the steak cooked with the Searzall. Of course this can affect the (perceived) flavor, as you guys all seem to prefer your steak around medium-rare, it seems to me. The beauty of sous vide is the edge-to-edge consistency of the medium-rare "doneness" of the steak, which was obviously lost in this experiment. I believe you'll probably get better results with oil in the cast iron pan, as it will fill up some of the air pockets caused by inconsistencies in the surface of the meat that leave an irregular contact with the metal of the cast iron pan. This is just an unavoidable situation, and why I feel the Searzall provided a better consistent crust *without* overcooking the steak. I've noticed this myself in my home cooking. Last night I did some awesome sous vide burgers and seared in the cast iron with some butter (and the natural juices and oil that were inevitable), and getting a crust on all edges of the meat was just impossible, and also resulted in a bit more "doneness" than I preferred.
Really glad to see you guys doing this series, and I'm excited to see the results - and to try to duplicate them on my own! As always, you guys are inspiring me to push the limits of my cooking, and I love trying to find better and better foods to feed my family! Thanks a million!
Can you totally freeze the steaks right after sous viding them. Then after frozen you can sear them for a much longer period of time with out no greying. Also that gives you a longer period to get a real dark char look, of course not burnt.
Got some ground beef ''steaks'' at my dad in Sweden (He moved from Denmark to Sweden) they went over the bonfire and when I tasted it, it was eyeopening! Holy crap it was good! Turns out, it was grassfed. Never had such great tasting beef before
I love how you guys totally called Moumou(?) on not eating the fat! Lol!
Dude. they always bring a bit of "eating steak with the boys", enjoying a meal with fam, a homeliness, a wholesome, and overall super down to earth vibe to their videos. I love it.
Loved it. But need to try uneven cuts (not flat) or roasts! Also, can you check out the searing function on the Cuisinair Griddle Elite? Also, you need to show cleanup advantages/disadvantages. Love to watch all of you with true friendship that looks as good as the food. Thanks to all of you!
To me nothing is better to sear than a hot cast iron grate over a real wood fire. You get the real taste of the wood smoke and char and grill marks. I have tried the searzall and it is cool to use inside but you simply don't get that campfire taste. Luckily I have an outdoor fireplace. Also, this might sound weird, but trust me - a dash of asian fish sauce in with your steak marinade in the sous vide bag adds an amazing umami dimension (and it will not taste at all like fish). Just a dash.
Your editing skills keep getting better and better :D
+Rumil thank you! Trying to learn and getter better every day!
Try a hibachi grill. Coat the steak with unrefined melted coconut oil and let it flame sear. Takes a about 30 seconds a side. I did it with picanha. It was amazing!
I've tried oil and butter in the pan, however I've never got the results I've wanted. I still find the torch or a hot seat on a BBQ works best.!
You might have something here brother. Lets see what happens.
Great video. Just got back from an a Persian all you can eat buffet and after watching this , I am hungry again.
Awesome thank you so much.
Respect. Very addicting way to present your content guys, you'll probably get alot of subscribers with that searing series... great job. usually, bbq guys and girls does not use a quarter of all the stuff you'll show...usually ppl stick to what they know .so that will be a very cool way for many ppl to learn things. thumbs up!!!
Thanks so much for that video! I'm a big fan of your channel! One tip; If you sear them in the cast iron pan you sould sous vide them on a lower temperature. I normally make 124 Fahrenheit (51° Celsius). Because the cast iron will ad more core temperature than the torch;-)
THAT, was a true youtube video. And this is a true youtube channel.
Since you really want to test all the options, how about have an oven broiler on high temperature and sear the steak on the top rack for 20-30 seconds per side.
Cast iron with a bit of oil to cover the bottom completely. Pan very hot when it's almost don't add butter to pan and baste for about a minute. Fantastic video guys!!!
It will happen zach! Cast iron is not dead yet.
Ninjas hair cut is on Point! Atta Boy Ninja!!
I'm thinking the combo of both pan sear and the searzall would be the way to go! A real quick pan sear, 30 seconds, then finish it off with a searzall.
jeez he would continue searing through the titanic 😂😂. He would be already submerged and be like "WE NEED TO FINISH"
Definitely need to give it another chance, try with higher heat to sear fasted and basting with butter!
Much several other comments. Cast iron pan with oil and finished with butter. As well, you should be temping the meat after your sear. If not just to show the meat is a consistent temperature.
A non stick pan with a small amount of olive oil. i use this at home after doing sous vide and it comes out amazing.
I have both the searzall and cast iron. I have to say the cast iron with either Peanut or Avocado oil is perfection. The searzall however has found use with fried eggs, potatoes, etc.
With oil or fat makes a huge difference and it will be tested.
Really cool to see some of your older videos and to how far your channel has come. Reminds me of the first time I tried gras fed beef. It's become my preference now.
you just seared my senses :D
I miss my Birmingham cast iron skillet my brother ruined it cooking on high heat for 2 hrs. it had so many rings and a small crack :( i found it while camping in Alabaster Al and it was covered in rust. It took me 4 months to make her shinny and beautiful. It wasn't until I had it for a year that someone told me what i had actually found. Until then i just knew how to cook and maintain Cast Iron not the difference in quality.
Hey Guga when you do the cast iron, try flipping the steaks really quickly (like every 10-15 seconds) I've found that this way I can create a great sear without over cooking the steak. Kenji at serious eats did a post on this and I switched over after reading.
Wishing you guys all the best on your return home - hopefully it's a speedy recovery and you're back on your feet soon.
I made some burgers in my cast iron pan yesterday using some home made ghee. They were pretty good. The grill is better, but it was over 100 degrees at the time. I wasn't going to cook myself to cook a hamburger and the cast iron is a good standby.