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13 minutes ago, Chris Hennes said:

Oh, I understand now, it's really completely a searing problem. As far as I am concerned it's not even possible to have the surface temperature too hot when you are searing. How are you doing it?

Well, it's an outcome problem, that's as far as I'll go.  The steak that was SV'd to 125F and then chilled to 38F before the flop turned out fine, if less than ideal.

I like to pan sear with a little high-smoke-point fat in the pan.  All these were done in a CI pan near to smoking.  I don't care for blackened steak.

I have the Searz-All, but it's pretty slow going with more than 1 steak.  I mostly just hit the sides a little bit with it.  Not easy to do without lighting the pan on fire.

Have you seen the SV Everything guys' searing competition on YouTube?  Apparently the consensus winning method was the sear imparted by one of those huge weed burner jets.

10 minutes ago, Chris Hennes said:

Oh, I understand now, it's really completely a searing problem. As far as I am concerned it's not even possible to have the surface temperature too hot when you are searing. How are you doing it?

Well, it's an outcome problem, that's as far as I'll go.  The steak that was SV'd to 125F and then chilled to 38F before the flop turned out fine, if less than ideal.

I like to pan sear with a little high-smoke-point fat in the pan.  All these were done in a CI pan near to smoking.

I have the Searz-All, but it's pretty slow going with more than 1 steak.  I mostly just hit the sides a little bit with it.

Have you seen the SV Everything guys' searing competition on YouTube?  Apparently the consensus winning method was the sear imparted by one of those huge weed burner jets.