Oldpaint

by McBob on 08/27/08 : I just came across this article completely randomly, and I need to make a couple of points for anyone who sees it in the future. Searing has nothing to do with sealing in the juices. The reason you sear a steak is to improve the flavour and appearance. There is no reason to quickly cook one side and flip it right away. Cook it for equal time on both sides without moving it in the pan for the best crust, and wipe it down before adding the salt/pepper to eliminate any surface moisture. Also, "well done" starts at 160F, and at 180F you've got tough, dry, grey meat. I can't imagine why anyone would cook a piece of beef to that temperature. Even the USDA's extremely conservative minimum temperature recommendation isn't that high. I prefer my steaks nice and rare around 120-125, but I'd never go above 135ish (medium rare). ...
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