No, never been a fan of searing…. I tried it once…. Wasn’t a fan of it… I’m a fan of low and slow… … I was impressed with the texture and flavor of it…. I’m hoping Costco gets in a round of Swordfish… it’s really good smoked…
This process takes a while, but is nearly foolproof for a perfect medium rare steak. This only works on a thick steak. I will buy a rib or strip roast and cut down to about 3". It's almost always cheaper this way too. Coat with salt and pepper. Maybe some garlic powder. On a rack and tray in the oven or in a smoker at about 250, cook until internal temp is 115 to 120. Remove from oven and let sit for 10ish minutes. Sear all sides twice for 60 seconds in a scary HOT cast iron skillet with a tiny bit of fat. Remove from cast iron, top with a couple pads of butter, serve when melted.
