Post by allsearingeye on Feb 4, 2015 8:26:23 GMT -5
I've mostly used the Searzall for finishing steaks coked sous vide. Generally speaking, I'm a big fan of pre-searing before SV cooking and have found that the best method is the deep fry. Last night I decided to give the Searzall a try, but found that it took too long and I ended up with a 1/4" thick gray band on each side of the steaks. The steaks had been pre-salted and left on a cooling rack to dry in the fridge for 6 hours; I patted them dry, applied a thin coat of olive oil, and blasted them hard with the Searzall. I use a TS8000, so power shouldn't have been the problem. My technique is to get up on those suckers... getting the screen of the Searzall about 1/4" to 1/2" away from the product (which I sear on the cooling rack). Am I getting too close? Or might the problem be that searing cold meat just takes too long relative to searing something that's come out of a bath 100F hotter than the fridge?
Sounds like you might be trying to do much too much pre-searing?
I pre-sear with the Searzall as well, but it certainly isn't the only sear -- finish searing to put the crust on after the SV cooking. I probably do just enough ahead of time to get it browning, but certainly no crust formation. The cold steak/roast helps keep any band from forming then, and the pre-seared surface after cooking requires a lot less to get going -- helps minimize band formation then.