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A line cook in Amarillo told me to stop chasing the perfect sear on every single protein
I cringed because I had been running my flat top at 500 for a decade like it was a religion, but watching him pull a perfect mid rare ribeye off a 375 degree plancha last Tuesday made me wonder if I have just been burning money on gas and butter this whole time, so what temp are you all actually running your flat tops at for service?
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john_singh1mo ago
375 seems low for a good crust, but hey your steak your call.
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