Bobby Flay
American chef. His standard answer to steak doneness is a heavy cast-iron pan and unflinching heat.
Speaks to 2 threads
Cited in 2 places
- Pan-Seared Steak/ Commentary
“If the pan is not smoking, you are not searing. You are stewing.”
Bobby Flay's Boy Meets Grill — Hyperion (1999) - Pan-Seared Steak/ Argument
“A single, undisturbed sear builds the deepest, most uniform crust. Moving the meat resets the Maillard clock.”
Sear Method — argued for "One Flip"