Searing Steak – yet again : AskCulinary
I got a griddle for my bbq the opposite day and feature been experimenting with searing steaks on it.
I’ve been attempting more than a few temperatures and strategies to check out and get a pleasing sear on my steaks however proceed to be met with mediocre effects. I stay getting browning across the edges however boiling within the heart regardless of slashing the sides of all my steaks.
The finish function is to have a sear like this however I will’t get that nut brown color.
So some distance those are my steps and the place I’ve been experimenting: Temperature (laser thermometer): 350-450F, I may move as much as 600F Steak: 1-2″ thick rib eyes normally, slash the fats and any connective tissue across the edge to stop puckering Lubricant: attempted canola oil, mayo, duck fats, dry… no actual perfect resolution? Seasoning: salt/pepper… beginning to stray clear of pepper because it burns
What temperature/fats combo works perfect? I hate seeing gray on my steaks.