Cooking steak is about accurately applying heat. Getting a good quality internal cook without drying out or overcooking the outside is a challenge and nearly impossible with a single pan unless it’s a long, low heat with a high heat sear at the end for the Maillard reaction. Because of the need to have such different heats, it takes a long time OR requires 2 pans.
Neither is your approach, which wouldmake a fine steak. But I want a great steak and one pan is not capable of a great steak.
Cooking steak is about accurately applying heat. Getting a good quality internal cook without drying out or overcooking the outside is a challenge and nearly impossible with a single pan unless it’s a long, low heat with a high heat sear at the end for the Maillard reaction. Because of the need to have such different heats, it takes a long time OR requires 2 pans.
Neither is your approach, which wouldmake a fine steak. But I want a great steak and one pan is not capable of a great steak.
Sous vide says one pan for perfect steak.
I’d argue that you’re massively stretching “one pan” and perfect steak, here… But as said, to each their own (perfect steak).
For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.
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