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Searing steak question

DawgtiredDawgtired Posts: 213
edited November -1 in EggHead Forum
I posted earlier about needing a new dome thermometer and whether to get the 150-750 or the 200-1000. This leads me to another question. I have always nuked my egg to sear a steak but I read somwehere, I think Adam Perry Lang's book that 650 is the correct temperature to sear a steak. I always wondered if I was burning the fat by having such a high temp/flame. Your thoughts?

PS I can't get my thermometer out of the egg. I've even tried pliers. Any suggestions?


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