Does Searing Meat Really Lock in Juices? Video

[taxlady]

Short video. Discusses the science of what happens when meat is seared.

Skip the end if you don't want to see the ad for Skillshare

https://www.youtube.com/watch?v=BYDP...ature=youtu.be

[tenspeed]

Kenji on seriouseats has proven the same.

[Andy M.]

I cringed when I first saw the post because I thought it was going to say the opposite.

[taxlady]

Originally Posted by Andy M.

I cringed when I first saw the post because I thought it was going to say the opposite.

I subscribe to SciShow's YouTube channel, so I get notifications by email of new videos. I had the same reaction when I saw the subject line on the email notification.

[Caslon]

I'm a newb when it comes to daring to fry a steak in a CSI. I'm concerned it won't cook up as good as broiling or BBQ'ing. I broil or BBQ them. Also, don't you have to have a pretty thick steak to warrant searing it in the first place before putting it in the oven to finish?

I can probably cook up a delicious thin steak in my CSI if I do it just right. I simply can't afford thicker $8 steaks on a regular basis to experiment.

[taxlady]

Originally Posted by Caslon

I'm a newb when it comes to daring to fry a steak in a CSI. I'm concerned it won't cook up as good as broiling or BBQ'ing. I broil or BBQ them. Also, don't you have to have a pretty thick steak to warrant searing it in the first place before putting it in the oven to finish?

I can probably cook up a delicious thin steak in my CSI if I do it just right. I simply can't afford thicker $8 steaks on a regular basis to experiment.

I don't bother finishing steaks in the oven. I just fry 'em up on a stainless steel skillet, or sometimes on an enamelled cast iron pan. What is a "CSI"?

[Caslon]

Originally Posted by taxlady

I don't bother finishing steaks in the oven. I just fry 'em up on a stainless steel skillet, or sometimes on an enamelled cast iron pan. What is a "CSI"?

You know what I mean. So...you've cooked up steaks in a CIS that rivals broiling or BBQ'ing.=? That's what's next for me to try to get good at. Maybe season it a little and some butter or oil? I'll dare to, I promise. I like the idea of how cooking a steak that way takes like...no time at all if you do it just right.

[taxlady]

Originally Posted by Caslon

You know what I mean. So...you've cooked up steaks in a CIS that rivals broiling or BBQ'ing.=? That's what's next for me to try to get good at. Maybe season it a little and some butter or oil? I'll dare to, I promise. I like the idea of how cooking a steak that way takes like...no time at all if you do it just right.

I have never broiled a steak myself. I find it easier to control on a frying pan than on the grill. I even use the Thermapen most of the time to check the temperature. I seldom find a steak thick enough that putting it in the oven would seem like a good idea. I actually usually do steak on a stainless steel skillet, the kind with an aluminium bottom.

[JustJoel]

I’ve become a devotee of the reverse sear. I don’t wanna putz with sous vide, so I cook the steak in a slow oven until it’s just under the target temp, then sear it in a very hot CI pan.

[Caslon]

Promise one of these days burning up a steak in the skillet. Probably 90 seconds each side for these thin steaks.

[caseydog]

That was a good, concise video on the real reason to sear meat.

Searing is for flavor... period.

I've cooked steaks pretty much every way a steak can be cooked. Sear first and grill, straight on the coals (caveman), sear in a scorching cast iron pan and finish in the oven, and sous vide followed by a sear.

I personally prefer to sous vide and do a flash sear at the end. Searing before you sous vide ruins the crust on your steak, although it still tastes good. For sous vide, I recommend waiting until the sous vide cooking is done. Then, dry the meat with a paper towel, and sear it on a grill or really hot pan.

Searing in a cast iron skillet does a great job, but be warned, it will smoke up your house. You will smell steak for a day or two, and you may set off a smoke alarm.

CD

[salt and pepper]

I like reverse searing in the oven then sear in CI, or bbq. But resting the steak is key! Cover & rest for at least 5 min.