searing on a grill

In the Modernist Techniques Forum
what temp is good for a quick sear, without further cooking.

Or is a torch really better?

2 Replies So Far

I'll sear a steak on a pink salt block, then sous vide at 130 f for an hour.
Sometimes I'll sous vide the steak, then cut it into strips and grill on pink salt block.
I'll sometimes sear a frozen steak on a searing plate on my outdoor grill, then sous vide it, then re-grill on a pink salt block.
All three ways are great and all have a different taste.

In general, the hotter the better. I usually use a pan on my stove and once the oil starts to smoke I'll add the food. Though torches work great as well. Here's a guide I did to searing sous vide food that might help.

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