/ck/ - Food & Cooking

>>12264637
Patting dry helps create the delicious crust on the outside when you sear - it removes excess moisture so that it fries instead of boils.

No need to lower heat and continue cooking after sear - can lead to less moisture and overcooking.
Before you sear the steak, leave it out on a plate for an hour or so - helps the meat get a little bit warmer than fridge temp so that the center isn’t cold when you cook it.
Also, after the sear wrap it in tin foil and let it sit for 10-15 minutes. The steak will reabsorb a lot of its juices and the heat will even out through the center