On Sun, 14 Jul 2019 09:09:24 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, July 13, 2019 at 7:59:14 PM UTC-7, Ed Pawlowski wrote:
>> Recently I've seen where cooking first, then searing gives good results.
>> I tried it tonight.
>>
>> I put a steak on the grill and let it cook to my preferred doneness.
>> Then I moved it to the sear burner to finish quickly.
>>
>> I did not like the results. It cooked too evenly and did not get a good
>> sear on the outside. It was my first attempt and I'm sure it would be
>> better with practice. Meantime, my old method makes a damned good steak
>> so I think I will just stick with it.
>
>sous vide then sear. perfect edge to edge doneness you like and tender and juicy

I prefer a steak pan-fried, cooks evenly but more rare towards the
interior, with a nice crust. At the end I like to stand the steak up
on its edges with tongs to brown the perimeter... I don't think a
rare/bloody perimeter makes for a nice presentation. I see no point
in using more than one piece of cookware to cook a steak or to cook
most anything else.... I think lighting an oven to finish cooking a
piece of meat is as stupid as stupid gets... simply indicates someone
can't cook a lick.... doubles the odds of over cooking.

Another thing, I don't believe it's possible to properly pan-fry a
steak or anything else on an electric top burner... electric top
burners are okay for boiling water but not much else. There's a very
good reason why top of the line restaurants don't cook on electric
stoves, not even the local greasy spoon uses an eletric stove. I
wouldn't patronize a pizzaria that uses electric ovens.
In the Navy I did a lot of cooking with electric because we had no
gas, it's not posssible to cook well with electric. Actually much of
the cooking was done with steam jacketed kettles, too bad there are
none for home kitchens.