Originally Posted by
striknein
I would say that would be arrogant as well. It's helpful to explain why something is wrong, and what the right thing to do is. To say "LOL YOU GUISE R DUM I'M RILL GUD" when so many different opinions were expressed doesn't add anything to the conversation.
By the way, what kitchen do you run?
Sorry. Was in a bad mood, and I've been known to be overly passionate about what I do. Ask Misskaz if you don't believe me. Pre-seasoning meat makes the proteins begin to coagulate/denature before the cooking process begins, and also draws moisture out of it. While it's true that you want internal moisture, surface moisture is bad, because you can't get that beautiful Sears with wet meat. Paper towels before seasoning help here. The amount of heat depends on how you want it cooked. Always start high, though. The more you want it done, the lower the temp should be after the initial searing. As was mentioned previously, always let meat rest before serving.
I'm currently sous chef at Northdown Taproom, and the chef and I are in the process of redoing the menu, because the former kitchen staff sucked. My resume includes Alinea, Charlie Trotter's, Blackbird, MOTO, and Tru, along with internships at other fine dining restaurants.