On 4/27/2020 at 3:29 PM, btbyrd said:
+1. More oil leads to a more even sear, as the entire surface of the meat is in contact with the heat. This is especially advantageous when searing protein that's been cooked sous vide and won't lay as flat in the pan as raw proteins tend to do.
I didn't take a picture, but a scant tablespoon of grapeseed oil worked fine for my NY Strip last night. Steak was nice and crusty, 2 minutes first side, then turned every 45 seconds or so till done. Admittedly, I started with a raw steak.
