How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out

Product Description

I was always of the mind that with searing, the hotter and faster the better. After all, too much time spent over high heat is what gives steak that dreaded Gray Band of Dryness underneath its surface. But after watching a group from Syracuse University cook burn the crap out of a steak by cooking it over a bed of molten metal, it made me wonder, how hot is too hot for searing? I teamed up with Adam Savage to find out.

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