/ck/ - Food & Cooking

>>9820384
When you're doing a pan sear and finishing in the oven (which is what I assume you did), you want your sear to look much closer to this. It helps keep the steaks nice and juicy without letting it all seep out while in the oven.

How can you deny this?

I got my hands on a bunch of super thin sirloin steaks.

But I like my steak cooked rare but with a nice heavy sear on the outside.

What is the most intensely hot cooking surface one can achieve at home to get a mindblowing sear but still rare on the inside for thin meat?

Some ideas that came to mind:
>Cook them in my weber grill, but get the charcoals hot enough to forge steel with an electric blower.
>Cook them directly over a charcoal chimney (again forcing air through the briquettes to attain high heat)
>Place a cast iron skillet directly on top of a pile of lit charcoal, and blow air through the pile of coal until blacksmith forge levels of heat are generated
>Cooking the steaks right on top of the electric heating coils on the range
>Using a blowtorch

Halp