Tom Colicchio: Chef, Restaurateur, Head Judge of Top ChefTom Colicchio: Chef, Restaurateur, Head Judge of Top Chef
I think everyone's seasoning it. It's usually not seasoned enough. Number two you don't need to sear it on this crazy high high high heat all it does is really burn the oil. Especially with a thick cut of meat. That's why if I'm going to a butcher and I'm serving four people I would rather buy two thick steaks than four small steaks. Because you can actually cook it longer The longer you cook something the more flavor you'll develop but the whole problem there is you try to keep it medium rare so you can't cook it too long. So, thicker, longer, better. But also, not just turning it once. You don't put it down one side and then the other side and that's it. Actually turning it a few times. I think actually six, to seven, to eight times. Just keep moving it. You let it sit for you know, a couple minutes, get a good sear on it, you turn it over Two or three, four minutes, then again, two or three, four, and just keep doing that. And, at some point, after you have your sear, you're gonna need to lower the temperature. Especially if you're cooking in a pan. Just lower that temperature to maintain that sizzle. Because the temperature will keep rising and you don't want that to happen. You want it to maintain a temperature. So that's the way I like to teach people to roast.