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.

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image