Rest the roast beef to cool a bit before searing?

In the Modernist Techniques Forum
Newbie here. I read that some cooks let the roast rest to cool off so that the searing won't overcook the meat, thereby getting a gray ring. What is your opinion + if you do rest, how long should the rest period be?


1 Reply So Far

You can definitely do that. If I do it, I place it (while still in the sous vide bag) in a container of cool water for 5 to 10 minutes, that'll give you a much longer sear.


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