> steak must always be seared on really high heat! Isn't

Depends on how thick is the steak, among other things

>>8315957
1.) Anything higher than medium is inedible
2.) Depends on thickness

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>higher level of doneness

>>8315957
High heat is required to get a proper crust to form. If it's a thick steak or you want it more done it's better to sear it the same way and then finish it in the oven.

>>8315976
You must not really love meat if you are so picky about it.

>>8316521
>inexplicable

>>8315957
No.

You sear on very high heat so that you get an actual sear. On lower heat you don't get a sear, you just cook it.

>>8315957
Sear first, cook later.. in the oven

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>>8315957
I've just wasted some money on one of these during the black Friday BS -- searing after cooking sous vide makes sense, but I always found that cooking in the oven dried out the steak.

I'm looking forward to testing this out when it comes in tomorrow/Tuesday.

>>8315957
you flame thrower a live cow then cut a chunk off