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The cast iron trick my neighbor swore by, 30 seconds per side
I always thought searing at max heat was the only way, but my neighbor in Phoenix said to let the pan warm up on medium for 5 minutes first. Tried it with a ribeye last Tuesday and the crust came out way better without the smoke detector going off. Anyone else ease off the high heat and get a better sear?
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william_jackson651mo ago
Did you have to adjust the time at all once you dropped the heat? I did the same thing with a thick cut pork chop and had to add a couple minutes per side to get the crust right. But honestly, the lack of smoke and the even color made it worth it. My wife actually said the kitchen smelled better too.
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