Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?
I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas oven's infrared broiler instead of a cast iron pan.
When using my broiler for a fish filet, the broiler element (not the flame) is about 3-1/2" from the top of the filet. This has always worked well for me, but I think it might take too long for the rib eye to sear at that distance (so might end up further cooking the interior of the steak). I can get it closer but don't know how close to try.
Question: Can a 1-1/4" thick steak cooked sous-vide be adequately seared under an infrared gas broiler? If so, roughly how close to the element should the top of the steak be?
Best Answer
You can do it. It really depends on the result you are looking for. The reason to sear is simply to produce a maillard reaction, and caramelization. The issue with sous vide is that you want to do that rapidly so as not to continue cooking the internal part of the protein. On the other hand, some people cook a couple of degrees lower, then take a little longer to sear. There are all kinds of options here and no perfect answers. I don't think you want it much closer, as you will likely have fat popping off the top of your steak. I would give it a shot and see if you like the result. There is no reason to discard the idea out of hand.
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Quick Answer about "Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?"
You can do it. It really depends on the result you are looking for. The reason to sear is simply to produce a maillard reaction, and caramelization. The issue with sous vide is that you want to do that rapidly so as not to continue cooking the internal part of the protein.How do you sear a ribeye after sous vide?
Searing with the broiler: If you have a large cut of meat, like a leg of lamb or a big pork roast, it's much easier to sear it under the broiler than on the stovetop. Place the meat on a baking sheet or in a roasting pan and position it so that the meat is a few inches below the broiler element.Can you sear meat under the broiler?
Once I'm ready to sear it, I'll put the sous vide meat on a sheet pan with edges or on a wire rack on a sheet pan with edges. Place the pan in the oven as close to the broiler as it can get. Being close to the heat source will allow it to brown more quickly and less heat will dissipate through the air.Can you finish sous vide steak in broiler?
While the steaks are cooking in the sous vide At about 500 degrees so that you can start grilling once your sous vide timer goes off. Since you have already cooked the steaks to the desired internal temperature of your liking, you are just finishing the steaks on the grill to achieve a nice sear on both sides.Steak Searing Tech From 1938! This Will Blow Your Mind!
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