Searing Question

4Runner

I've seen multiple times mention of searing so many seconds per thickness of meat. My question is, assuming a reasonably thick piece of meat, does it matter really matter how thick? If you want to sear it seems like you would just sear for a certain amt of time regardless of thickness. The thickness would come into play during the roasting period. What am I missing?

Broc

What are you missing? I dunno...

I sear the meat at hi-temp direct, until it no longer "sticks" to the cast iron grid. Then I turn it, placing it on an unused part of the CI, which hasn't had the temp lowered by contact with the meat.

When this no longer sticks, I remove it, drop the temp [or change Eggs] to roast @ 375F to 400F indirect.

I'm sure others know a lot more about this than lil ole moi!

~ Broc

4Runner

I guess my point is searing is searing regardless of the thickness of the meat. Again, assuming a decent thickness to start with as certainly a 1/2 steak would be cooked through on a 90 sec sear. No biggie....I just kind of came to this conclusion yet I see the 30sec per 1/2 rule posted. Just did 1.25" pork chops and seared them 90 sec per side just like did my thicker steaks the other night. Just wanted to check in with group for input.