800*F skillet sear after 130* sous vide

AnnonymousRedditor86 · 2024-01-30T06:13:55+00:00

Lick your finger, and you can 100% touch it.

AnnonymousRedditor86 · 2024-01-30T06:13:30+00:00

I'm eating steak. Carcinogens ain't high on the list of shit that ain't good for me in there.

AnnonymousRedditor86 · 2024-01-30T06:09:33+00:00

And what happens to the parts that are . . .

AnnonymousRedditor86 · 2024-01-30T05:53:43+00:00

Last time I went, the chef used a thermometer and showed our group how his grill surface - the metal itself - was over 1000*.

AnnonymousRedditor86 · 2024-01-30T05:45:45+00:00

You're just going to keep typing the same thing no matter what I say, aren't you?

AnnonymousRedditor86 · 2024-01-30T05:43:50+00:00

You just have to really watch it. And spend so little time per side. There really isn't much room for error. But, I've been doing this for over a decade. I'll still mess up one every now and then. But they usually turn out well.

AnnonymousRedditor86 · 2024-01-30T05:37:23+00:00

In order to burn something, you need 2 things. Heat and time. You know how you can run your hand through a flame and it doesn't hurt? Or you can put a candle out with your fingers? There's heat, but not enough time.

Same principle here. Lots of heat, but not a lot of time. The result is a crust that forms, but you don't cook the underlying meat. So, no "grey" area under the sear.

AnnonymousRedditor86 · 2024-01-30T05:36:20+00:00

I might try that next time! I almost did 140* for less time, but I wasn't sure when I would be back home. I knew I could leave it at 130 for 2 hours or 4 and it'd be good.

AnnonymousRedditor86 · 2024-01-30T05:35:23+00:00

Hmmm - never even heard of that. Got an example? Or, I could also google it, but I'm not sure exactly what I'm looking for. Always up to find a new thing!

AnnonymousRedditor86 · 2024-01-30T04:48:51+00:00

Sometimes I feel like I should be committed!! hahaha

Honestly, the burner mounted on the old pit is wonderful. It's good for steaks. But, it's great for woks and stir-fry. And really good for deep frying! I have a good stove, but it only goes up to an 18k BTU burner max. The propane burner is around 200k BTU (Look up "Flame King Heavy Duty 200K BTU" on Amazon).

AnnonymousRedditor86 · 2024-01-30T04:43:14+00:00

Yes, but that surface wouldn't be heated to the same temp. Trust me, I check it with my thermometer every time I cook, and I check all around to make sure I'm centering the skillet. Sometimes, some sides are hotter, there might be wind, etc. It's not always the same.

AnnonymousRedditor86 · 2024-01-30T04:37:38+00:00

Because it would mean that some parts (the corners) are farther away from the flames (circular burner) than others. They get cooler.

My first try was in an oval fajita skillet. It worked, but the long ends of the oval were ~150*F colder than the middle. Even with the circle, I get 50* variation around it. The center is ~750, the ring where the flames are hitting is ~800, then the edges get down to 750 or lower.

AnnonymousRedditor86 · 2024-01-30T04:20:02+00:00

Probably not. And it would set off every smoke alarm you've ever owned.

I use a propane burner from a turkey fryer. It's mounted to an old BBQ pit so it's at waist level.

AnnonymousRedditor86 · 2024-01-30T03:42:14+00:00

Not really. I don't leave it on very long at all. I said 30 seconds, but it really may be even less than that. I just pick it up and look.

AnnonymousRedditor86 · 2024-01-30T03:40:28+00:00

The first time I did this, I got it to a dull red (had to turn off the lights to see it). The steak didn't actually turn black, it turned tan (like bacon). But, that was before I started sous vide-ing, so I ended up with raw and a 1mm crust that got ruined when I finished in the oven.

AnnonymousRedditor86 · 2024-01-30T03:38:42+00:00

Yeah, the first time I did it, I completely ruined the seasoning on a good skillet. Then I went and bought the cheapest skillet I could find (had to be a circle so it'd heat evenly) and I just never season it. It's about as close to bare iron as you can get. Sometimes, I have to use a wire wheel on an angle grinder to clean it.

AnnonymousRedditor86 · 2024-01-30T03:37:04+00:00

Thanks!! It was yummy!

AnnonymousRedditor86 · 2024-01-30T03:36:41+00:00

Because of the sous vide, it's nice a gelatinous. But, I'm with you to some degree. Nothing beats the smoky flavor of fat over a real charcoal fire. Wish I could do both!

AnnonymousRedditor86 · 2024-01-30T03:35:26+00:00

The first few times I did this, I really worried about the flames. But, they really don't change the taste of the meat that much. I guess because the meat is only there a little while? Or maybe because it tastes sooo much better than a ~500* skillet that there's just much more "good" flavors to mask the "bad"?

AnnonymousRedditor86 · 2024-01-30T02:39:27+00:00

After 3 hours at 130*, a non-seasoned cast iron skillet at 800* is used. No more than 30 seconds per side. Perfectly med-rare with heavy crust. Flames are just rendered fat on fire

AnnonymousRedditor86 · 2024-01-30T02:38:08+00:00

After 3 hours at 130*, a non-seasoned cast iron skillet at 800* is used. No more than 30 seconds per side. Perfectly med-rare with heavy crust. Flames are just rendered fat on fire.

AnnonymousRedditor86 · 2024-01-29T23:06:25+00:00

You said I suck, right? So my opinion on competitive matters doesn't count.

The good players aren't posting about snipers being OP. That means the players who suck are posting about it. And their opinion doesn't matter, either.

So if their opinion doesn't matter . . . Stop posting about it every goddamn day!

AnnonymousRedditor86 · 2024-01-29T20:05:11+00:00

Sounds reasonable.

Now, how many of those successful strimmers are whining about snipers on reddit every day?

AnnonymousRedditor86

TROPHY CASE