The Cold Sear Method? Totally Worth It  

depends on how thick the steak is. I just did this tonight with a 1" ribeye and it was about 2 min each side flipped so each side was at the bottom twice, so 4 min. per side. If the steak or pan starts smoking turn the heat down. A lot depends on how hot the pan gets & how quickly.

Cut needs fat that renders off in order for this to work, so I'm unless it's a prime cut or above, it's probably a no go

I heard that you’re supposed to do that too, what temp do you put it at after the sizzle?

@@socratese5 My bad about turning down the heat after the sizzling has started. You want high heat for both sides first, then you turn down the heat when you flip it again. I turn it my down to 4.5 to 5 (Medium).

After the 2nd flip you can reduce heat to medium.

😂

Yeah you do

@@konradsudyka8653 I’m a professional chef, no you don’t. That’s one of the benefits to a cold sear

@@DEATHCORECHEF I don’t care who you are. Ask 100 different professional chefs and you’ll probably get 20 different answers. Also judging by your profile, I would bet my life you are not even employed, let alone a professional chef

@@konradsudyka8653 I studied at the culinary institute of America after serving 12 years in the US Air Force. And now I’m retired. working for me is an option. And yeah you could get 20 different answers but only 1 right answer.

@@konradsudyka8653 😂😂

Rubber eater over here