Pre searing meats worth it?
From an entertaining perspective, I am wondering if there is a downside to pre-searing meats in advance. I know that restaurants do this.
I am specifically talking about beef or pork tenderloin.
I would sear the meat the morning of the meal and then refrigerate it and bring it to room temp before cooking in the oven.
I see the benefits of saving time and mess (at least while guests are there). I am wondering if it will affect the end product though.
I wouldn't think it would hurt the end product. In fact, on a fairly thin steak, it would be easier to maintain a medium rare if that is what you are after. There would be no residual cooking from the searing. You could then concentrate on getting it to the temperature you want.
I have heard of caterers searing a hundred filet mignons and finishing them in a sous vide set up. They say it is the only way to serve 100 medium rare filets at the same time.
I should have said, I like beef medium rare and pork tenderloin a little less than medium.
I am not talking that many. For example, I am doing 4 loins next week for guests. They won't fit in one pan to sear, so I would need to use multiple pans or do them in batches. It is really more the mess and time away from guests where I see the benefit.
It is one less step to do when you are working on side dishes, making people cocktails, etc.
Since I hate overcooked meat, I don't think a high heat oven would get a sufficient sear before overcooking the meat, otherwise I would skip the stove top sear.