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Old 07-14-2007, 10:35 PM   #1
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Searing necessary?

If you are going to cook a steak to well-done, is it still necessary to sear it?

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Old 07-14-2007, 11:02 PM   #2
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Also

Also, would I use bake or broil on my oven for the following recipe?

http://www.foodnetwork.com/food/reci...936_99,00.html
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Old 07-15-2007, 12:14 AM   #3
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If you are going to cook a rib eye to well done then don't waste your money on a piece of meat like that. You could buy a much less expensive cut and it would taste the same. Cooking it that long will dry it out completely (which is a waste of good steak IMO).

Searing creates flavor, so if you want good flavor then sear (and dont cook past medium rare in my opinion).

In that recipe, you start on the stove top and finish by baking in the oven.
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Old 07-15-2007, 03:48 AM   #4
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I would have to agree with GB. Low quality meats are usually used in dishes that take a long time to cook, because the meat dries out and there is no significant differance between using high quality and low quality meats.
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Old 07-15-2007, 07:25 AM   #5
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I sear mine and not much beyound that,love my steak rare.But to answer your question,I would sear to at least add some flavor.
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Old 07-15-2007, 08:11 AM   #6
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I agree with all above, searing holds in the juices, but over cooking will leave you without any (juices) - dry !
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Old 07-16-2007, 12:29 PM   #7
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Quote:
Originally Posted by Barb L
I agree with all above, searing holds in the juices, but over cooking will leave you without any (juices) - dry !

Searing really doesn't seal in the juices. That's sort of a cooking myth.

But it does add a lot of flavor thanks to the Mallaird reaction.

Agree that overcooking will leave you with dry meat because the very process of cooking drives moisture out of the cells.

st93 -- Whether searing will improves a piece of meat that will be cooked to well done depends, IMO on how you are cooking it. Searing is superfluous if you grill it. If you oven roast it, it will may develop a brown crust on its own, depending on how hot the oven is. Perhaps if you are microwaving it, then searing would be enhance the flavor -- but I hope you aren't doing that.
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Old 07-23-2007, 11:43 AM   #8
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Quote:
Originally Posted by ST93
If you are going to cook a steak to well-done
Get the chicken instead. Shame on you.
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Old 07-23-2007, 11:45 AM   #9
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Quote:
Originally Posted by Barb L
searing holds in the juices
Sorry to tell you, total myth.
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Old 07-23-2007, 12:45 PM   #10
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Welcome, ST93. Sorry if you feel everyone's being hard on you. We all just hate to see a great piece of meat being turned into a dry board by overcooking. Good meat is not meant to be cooked to "well done!"

The rib eye recipe you referred to in your second post is a delicious way to cook a steak. I do that all the time. You will set your oven on "Bake." Nowhere does it suggest that you are broiling it. We prefer to cook Porterhouse that's 1 1/2 th 2 inches thick, and we like to get a really good sear in the devilishly hot pan on both sides, then pop it into the HOT oven for no more than 7 minutes. When it comes out of the oven, we let the steak rest for a good 10 minutes before carving. This keeps all the juices in.

Back in the days before adequate refrigeration, many people overcooked their meat in vain attempt to disguise that it was often spoiled (or well on its way there).
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