On Thu, 08 May 2008 19:14:31 GMT, notbob wrote:

On 2008-05-08, jmcquown wrote:

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

Probably Alton Brown. His recipe for roast beef it the same - cook
slowing to raise internal temperature, rest while oven is cranked up,
sear outside for Maillard effect flavor components.

She who must be obeyed is very fussy about how her steak is prepared.
'Slow baking' the steak to the proper internal tempurature, letting it
rest, and then quickly pan searing it allows turns out to be a more
consistent method for me and compensates for variations in starting
internal tempurature, pan/grill tempurature, steak thickness, etc.