Our brick oven gets hot. The Maillard reaction happens quickly in this environment. The heat is great for roasting onions and making pizzas. It is also a veritable furnace, perfect for searing meat. We use a Tuscan Grill in our oven. We also wear hearth gloves while turning the meat. The fat from the meat drips and vaporizes when it hits the oven floor. These aromas blend with the burning wood and season the outside of the meat. Searing in the oven is efficient and functional producing flavorful results.
July 28, 2010