A searing question

Hey, Chef Carey et al:

I like to see sear marks on my steak, preferably cross-hatched. I sear one side, flip it over and sear the other side. Then, after rotating the steak 45 deg., I repeat the above.

But there are probably other methods, so what's your preference?

[Jenise]

Here: sear, turn 90 degrees, sear, then turn.

it seems to me that if you see sear 'marks' as in cross hatched, that you haven't really 'seared' the steak at all. the brown parts are the parts you've seared; and if there are parts that are and parts that aren't, then in my sense of things, it isn't really 'seared'. i often use a cast iron pan and get a total all over sear.

And how many angels dance on the head of a pin? I also frequently use a flat cast-iron griddle, but the sear marks from my ridged skillet or grill look so nice.

Hey, Chef Carey et al:

I like to see sear marks on my steak, preferably cross-hatched. I sear one side, flip it over and sear the other side. Then, after rotating the steak 45 deg., I repeat the above.

But there are probably other methods, so what's your preference?

Damn, are you quoting from my book?

So you've patented the flipping method and the 45 deg angle?

So you've patented the flipping method and the 45 deg angle?

Yeah, the royalties are really rolling in.