Bonus Tip: How to Sear on a Grill After Sous Vide

When searing on a grill, you need to expose the meat to direct infrared radiation. Hot air just doesn’t do the job. It just doesn’t matter how hot your Giant Green Avocado gets. The thermometer is measuring air temperature and that is not the same as measuring energy.

If you are not clear on the difference, do this experiment: Turn your oven on to 200°F and insert your arm. Surprisingly, you can hold it there for a while. Now place your hand on the side wall of the oven, which is also 200°F. When you get back from the hospital you will understand that the energy stored and transmitted by metal is much greater than that stored and transmitted by air even though they are both 200°F. That’s why a metal pan or griddle sears so well.