Steaks: To sear or not to sear, that is the \"?\".

Mud Pig

I wanted to gather some opinions on the matter from people who have been using the egg for a long time. Now on your typical Weber kettle you simply can't get the temp high enough to do a nice sear on the meat. Now that I have an Egg the sear question comes to mind.

I was debating this earlier with some folks. Some really like the sear technique, others prefer to cook a steak for longer at lower temps. The two techniques we discussed were the following.

1.) Sear the steak for 2 minutes on each side at 700 degrees, pull it off for 20 minutes and finish at 400 degrees at an internal temp of 135-145.

2.) Cook the steak at 300 degrees for 10-15 minutes on each side until you reach 135-145.

Method (1) gives you that nice seared steakhouse crust, method (2) is suppose to be way more tenderer and juicier. I've only ever done method (1).

Curious as to what your thoughts are on the differing methods?

Jeffersonian

From all I've read, searing actually decreases the amount of moisture in a steak, as opposed to the theory that it "seals in" the juices. So there's that. But personally, I sear my steaks because I like the crust it forms on the surface of the meat, and I don't find that it makes the steak that much less juicy.

Short answer: On balance, I prefer to sear.

AZRP

For medium rare I pull my steaks at 125 and rest for 10 minutes, I'd be thinking 145 would be closer to well done after the carry over cooking. -RP

FlaMike

Sear.
The crust makes the steak... and there's never a shortage of "juice" The problem is having to wait for it to rest!

Humphrey Chimpden Earwicker

i'd say most of us do both, like a steak house would.

cooking a steak entirely by searing is a literal recipe for a charred exterior and an underdone interior. some like that, which is fine (think "Pittsburgh Steak").

But roasting alone will not give you any caramelized sugars and browning that you really want.

when you slow roast a chunk of roast beef, you will get a crust simply because of the long roasting period. for a steak, it's shorter. so a purely 'slow-roasted' steak would be evenly cooked all the way thru, but lacks any interesting added flavor from our good buddy Maillard's reaction ("otherwise known as 'browning').

to 'Trex' is to sear for color and crust, then to back down temps and coast at lower temps. A reverse Trex (or 'Xert') is to slow roast until within sight of the desired doneness, and then put the spurs to the fire, developing the sear and finishing the steak to it's final internal temp.

still others "hot-tub". Immerse steaks (in an airless zip-loc bag) into HOT tapwater (say 100-120+) while the fire is developing. that brings the internal to 100 or better, and the steak can be finished by searing alone.

Steak house steaks are generally superb for two reasons: higher quality beef (prime, or primed and dry-aged), and correctly cooked (in a two stage roast AND sear process)

Humphrey Chimpden Earwicker

you're right. searing damages the meat more, and there is SOME moisture loss. but like the myth that salting a steak makes it less juicy (by drawing out moisture), searing neither locks them in, or releases too much of it from the cellular damage.
SEAR ON!

otherwise just boil the damn thing, right?

AZRP

Heck, I salt and sear. -RP

fishlessman

sear it a little less, roast it at 325, and get it off the grill at 125 and it will be even more tender, so tender that it will seem mushy. there has to be a sear for flavor but i go by how the sear looks not by counting seconds (i dont wear a watch anyways :laugh:)you also want to get that steak off the grill around 122 to 127 depending on how you like it, 127 gives me just about medium on a ribeye as i like them cooked just a little bit more than other cuts.

Humphrey Chimpden Earwicker

i will give a hundred bucks to someone who can produce a dry steak due to salting it briefly before cooking. :laugh: you can only produce a dry steak (from a formerly moist one) by overcooking.

proof of concept is the duck prosciutto.... duck breast has a reputation for being dry to begin with (potentially). now, bury it in salt. not a mere sprinkle to season it, but an actual bed of salt, completely covering it. let that go for an entire day (24 hours). it will draw out a lot of moisture. then hang it in cheesecloth at room temperature for a WEEK, so that it can dry out further.

slice it, and you'll see it is still moist. fry it up, and the same thing. moist...

heck. salt cured bacon and ham isn't dry either.

overcooking meat is the only way a home cook can dry it out. other than say dehydrating it on purpose. :laugh: :laugh:

Mud Pig

Thanks for the opinion and pointers everyone. I think it comes down to preference. I did a high temp sear this weekend and I was really happy with the results. The crust was amazing.

I will try method number 2 though just to give it a go.

DMurf

I have always seared my steaks, and I agree that if you do not have a grill that has the ability to apply a sear quickly then you will run the risk of drying out your steak. The great thing about the EGG is that it does get hot enough to properly sear a steak.

I have had a great reputation for getting great flavor in my grilled foods through cuts and spices but in the end they have been dry. Now that I have my EGG I have dropped the dry out part, all the dishes have been moist and delicious and you don't have to worry about where you place the food on the grill.

Misippi Egger

If you are cooking them to 145* internal, then letting them rest before serving, you are getting medium well to well-done steaks, and the method for cooking probably won't make much difference.

I have cooked ribeyes (our preferred cut) all different ways and prefer a medium hottub (about 95* internal for the steak), then a TRex technique. I pull at 125* internal, foil and rest about 8-10 minutes (internal will drift up to about 135*) and have perfect med-rare, juicy steaks.

One thing I have gone to is cooking one 2" thick steak, then splitting it when serving. It is easier to get the internal temp correct on just one steak instead of two, plus the 2" thickness is a good 'safety net' for not overshooting the temp.

I am teaching a class next week on steaks and will good a few different approaches - Sear & dwell / TRex / Hottubbing / and might try Adam (Ripnem)'s reverse sear method...

PWise

ditto....

Rolling Egg

SEAR SEAR SEAR!!!!!! I love it.

Pilcher Man

#2 method works best for me, and I've tried cooking steaks both ways. I've always noticed a tougher steak resulting in the searing method. I'd rather have another beer or two and wait a little longer at 400 from the start. Each to his own.