Has anyone ever heard of this?

https://www.instagram.com/reel/CzSTVXVL ... o5YzhkanM0

I know it's Instagram and many of you access the forums via 2 cans and a string.

The jist of it is sear, rest, sear, rest, sear, rest, eat.

It must be creating a nice crust.

I think I'm going to give it a try.

Is it Sous vide first, or is that all of the cooking?

I would think the continuous temperature fluctuations could affect texture.

look still raw in the middle

don't get the purpose of sitting on a pot holder waiting, why not just slide it over on the stove

and on the part to take out 1hr, do 2 it gets a better

your better off doing 3,3,2,2 per 1 inch, add a min for thicker cuts and rest


check out chille and smoke on triple searing on youtube

I haven’t seen that done, but it makes sense, I’m sure it works. Basically you’re gently cooking the interior (similar to sous vide) and giving yourself the ability to add more and more sear without overcooking the inside.

Is it something that I’ll try? No. But if someone else does, I’d like to hear about it!

So I tried it tonight on a filet.

It was kind of a hassle. I used a small cast iron pan. I seared, took meat off, took pan off heat, reheated pan and repeated it several times until I got it where it looked done.

I got lucky on the doneness. Towards the end it started to look like it may be overcooked but I kept going. It came out to rare in the middle and medium rare towards the outside.

The crust was crusty, for sure.


Would I do this again? Only if I was tending to something else at the stove.

Thanks for the report!

Experimental or not, it still looks damned good.

Yeah - something about a scorching hot pan with fat in it sitting for 8 minutes unused INSIDE seems annoying..... and smoky. It would be better done on a grill with the appropriate utensil --- something like this.... (that was a reverse sear burger)



Maybe basting with seasoned butter while its resting too....
Even one of those vegetable pans left in place and resting the steak off to the side seems like a better idea than smoking up the house.

Agreed, thanks for your take on it!

I'm going to try that, I love a nice crust on a Ribeye.

JMB, Luckily it didn't smoke up the house. That is why I used a small cut of meat and a small pan. That helped me rest the steak and the pan and when ready 2 minutes of heat and the pan was hot again.

If I did this on the grill and then had to run inside to prepare other food this would have been overly frustrating and not worth it. Then I would do a reverse sear.

I also made crab cakes, so the house smells a bit crabby.


I used a filet, and quickly reminded myself how I do not like a S&P filet. I cranked so much S&P on it (not crusted like the video though) and felt it all washed away. Then I cut and re-seasoned on the cutting board. Even that came up short and had to re-season again.

I had some gorgonzola butter in the freezer but used it to unsuccessfully save some rice pilaf. This steak could have used that.

usrifle, I am not sure how it would soften that inner fat. I was eyeing a well marbled NY strip but at the last minute stuck with my choice for the filet.

as repeated thanks for the update.


Looks like I was right it was gonna be a little raw. What thickness did you use? if it was 2" maybe 1.5 is the way

I'm gonna say that the prep work/timing is more important here... season 2-3-4 hours before hand and let it sit in the fridge - give it a good half hour + on the counter before you cook it.... thats my standard for steaks and burgers. You can't expect a quick seasoning to do much to it.

And my preferred seasoning for beef is Montreal Steak seasoning..... I've always got it and thats what its for. Its hard to beat.

With a good steak, pull it from the fridge a couple hours before cooking. I use Kosher Salt and fresh ground Pepper. Liberal Salt and Pepper and then let the temp come up towards room before cooking.
Sear, reverse sear, BBQ, whatever. Just let that Salt and Pepper work it's magic for a couple hours minimum out of the fridge before cooking.
It's magic, along with some butter.

Maybe 1.25". I couldn't find the string to tie it up so I stuck a skewer in it to help it keep it's shape. Went from salt 1.5 to 1.25 as I cooked it.

I had just bought it. Seasoned it and left it on the counter for an hour. I think what happened was it would sweat while resting. Then I would pat it dry so it seared instead of steamed. That part pulled the S&P off. (Just realized that) Versus when I normally cook a steak I'll leave it and let it do it's thing without patting it dry.

That still doesn't explain the amount of S&P after the cook. I chalk it up to it being a filet.

Edit: Now that I'm thinking of it a smoked reversed sear filet sounds good. If much rather have smoke taste, seasoned with S&P over a lot of other ways to flavor a filet.

Remember, this was still good enough that I didn't have to break out the A1. For me that is the true measure of how good a steak tastes.

Yeah --- but you have to pull out the A1 every so often ---- A1 and whoosty..... Gods seasoning......