Thank you for teaching me what “wokhei” means, “cauterized” is a fantastic description of how I like my sear!

I like to cook steak Sous-Vide for that very reason, so I only have to worry about cooking the outermost layer on a screaming hot cast iron.

I’ll have to look more into wokhei to properly apply it it, but this sounds genuinely beyond delicious, thanks again for sharing :)