Join Date: Apr 2006
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Re: Steak, OMG! pan seared!
denise, pan searing is like any other form of cooking, in that it can easily be screwed up and some folks will just never get it right while others always seem to luck out.
Those green "ceramic" non-stick skillets are wonderful for this. No oil needed, nothing sticks, they're really miraculous. And maybe it is all in the head but I think an old experienced cast-iron skillet still has some magic for pan searing, maybe the flavor in the seasoning that's on the pan, maybe the way it holds so much heat and cooks so evenly, so it doesn't cool down when the steak hits it.
But you need good hot burners to pan sear properly. I had a home stove that the gas company thought was originally built for "coal gas" and it never could make a blue flame, no matter how it was adjusted. Cooked like a damn alcohol stove, useless for good searing. Sounds like you stove does a lot better.
There's a reason some of the cheap stoves are cheap--and why the pro chefs rarely use "EasyBake" ovens. (G)
I'm a barbarian who likes dead meat. Not red, not pink, but dead, with the pink turning into a nice gray. I understand the physics of letting the steak, turkey, whatever, rest but to me "rest" just means let it get cold. I'm pretty sure there are ways to cook without chasing the juices around. What's his name from Microsoft, Nathan Myhrvold, probably has it documented in his cooking opus.
Oh, waiter, please make sure my lobster rests before it is served. Right, sure. (G)