sf wrote:

>> Cooking at a low temperature and then searing just before serving also
>> gives you a crisp, brown outer layer -- and when you bring it to the
>> table, it's SIZZLING.
>
> That involves another step and possibly another pan. You don't let the
> meat rest? It won't be sizzling after 30-60 seconds.

The meat is seared just before serving. When you cook at a low temperature,
there's not much resting needed. I sear with a propane torch, so there's no
other pan needed. As to involving another step, that's wrong: I skipped the
step of searing before cooking, so the number of steps is exactly the same.

Bob