Don't care, as long as it's rare (usually isn't even when specifically mentioned)

This post was edited by Deppi on Dec 29 2015 07:07am

I usually do it last at very high to get a nice burnt skin but keep the center medium.

I just toss the meat in the pan

I sear before. I don't have any real reasoning other than to add a caramelized flavor. It depends on the cut of meat though. I like to cook, but I don't often have time.

seems to me the point of searing is lock in the juices* and caramelize the outside layer of meat and fat, so I've always seared first, then depending on thickness or the goals of the dish finishing at a lower temp as needed. I read the link posted on page one, and you cant argue with tested results*, but searing first always tasted better to me.

This post was edited by Master_Zappy on Jan 8 2016 02:42pm

I just, dont put them in the oven at all

No idea lol

Please go back to general chat. Thank you.

Oh, this is the same thread

This post was edited by Thor123422 on Jan 10 2016 11:40pm