I haven't watched this yet, but it's an interesting topic. My feeling is that the "sear it to keep the juices in" thing has been debunked. I think Alton Brown at least popularized the debunking even if he wasn't the first to hold the position. But the issue still remains that the textural difference between a perfectly cooked interior and a very well done crust is the key to good meat. So you have to get that somehow. For beef in the oven I no longer sear. I do low temp until just short of done, and then 500 degrees to get the last bit. And the 500 gives you the nice seared crust (meat in a cast iron of course.)
Would love to hear other thoughts. And maybe I'll have more to say after I watch the video.
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- jim 10-18-2012 3:19 am