I read your method of cooking steak, and it sounds good to me! It made me think of asking you your thoughts on searing ("Saisisement)
This is one of the arguments that apparently have waged on for years. My feeling was that searing did nothing more than to caramelize the surface increasing color and flavor , but doing absolutley nothing to seal the pores thereby retaining juices. I based this on the fact that when one burns themselves the burned ("sealed") skin will weep body fluids. Obviously then the pores may be melted to an extent but not actually sealed. I would think that proper resting of cooked meats before cutting and the letting of interior blood and juices would help to alleviate some of the what I believe to be misconceptions of searing. Or am I just delusional from the heat?
This is one of the arguments that apparently have waged on for years. My feeling was that searing did nothing more than to caramelize the surface increasing color and flavor , but doing absolutley nothing to seal the pores thereby retaining juices. I based this on the fact that when one burns themselves the burned ("sealed") skin will weep body fluids. Obviously then the pores may be melted to an extent but not actually sealed. I would think that proper resting of cooked meats before cutting and the letting of interior blood and juices would help to alleviate some of the what I believe to be misconceptions of searing. Or am I just delusional from the heat?