You are already getting the pan hot enough to sear, just leave it there a little while longer and it’s cooked!

  • ChicoSuave@lemmy.world
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    9 months ago

    Cooking steak is about accurately applying heat. Getting a good quality internal cook without drying out or overcooking the outside is a challenge and nearly impossible with a single pan unless it’s a long, low heat with a high heat sear at the end for the Maillard reaction. Because of the need to have such different heats, it takes a long time OR requires 2 pans.

    Neither is your approach, which wouldmake a fine steak. But I want a great steak and one pan is not capable of a great steak.

      • jeeva@lemmy.world
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        9 months ago

        I’d argue that you’re massively stretching “one pan” and perfect steak, here… But as said, to each their own (perfect steak).

        For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.