The great searing debate: hot pan first or meat first?

I keep seeing line cooks in my town drop a steak into a cold pan, then crank the heat. I learned from a chef in Chicago that the pan needs to be screaming hot for a proper crust before the protein touches it. Which method actually gives you better control over the final cook and that restaurant-quality sear? I'm curious what everyone's standard practice is.

2 comments

2 Comments

matthew_owens915d ago

Cold pan steak is just boiling it in its own juices. You need that hot surface to instantly sear the outside and lock in flavor. The Chicago chef had it right.

wesleyjohnson14d ago

Well, I've boiled enough pests to know that's NOT how you treat a good steak.