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Season before or after the sear ?

fairchasefairchase Posts: 264
edited September 2012 in EggHead Forum
Whats your preference ?

Comments

  • nolaeggheadnolaegghead Posts: 22,187
    salt only because it doesn't burn.  Unless I'm blackening.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • tjvtjv Posts: 3,563
    I've done it both ways and prefer after, except as Nolaegghead suggest, kosher salt just before. When after just need to make sure the seasoning does not have large junks, like coarse pepper.  Might not be enough time when roasting to internal doneness to disolve the chunky spices.  Nothing worse than biting into pepper chunks when trying to enjoy a great steak.....

    Some spices don't do well with high sear temps.  I can't keep it straight which spices, so easiest to do the seasoning after the sear. 
      
    t
    www.ceramicgrillstore.com ACGP, Inc.
  • nolaeggheadnolaegghead Posts: 22,187
    Good point tjv - nothing worse than dry spice on food.  That's actually a faux pas in some circles. 

    I suppose it really also depends on what temp you sear at, how long and how hot.  Sugars will caramelize with heat (tastes good) before they burn (yuck).  Blackening spices include thyme, oregano, black/white peppers, paprika, garlic. 

    I think if you lightly oil the meat, then spice, the oil will cool down the spices (oil boils and limits the temp of the spices).  If you're searing at surface-of-the-sun temperatures, I'd stick with salt only.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • DuganboyDuganboy Posts: 1,118
    I always use sea salt and freshly ground black pepper and put it on about an hour before I sear. I sear at 600 for about 90 seconds.
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