This author is such a treasure. Even if every one of the recipes was awful, it would still be a great site/book just for trying all these things and confirming or debunking them.
Myths about cooking steak that need to go away (2013)
11–20 of 301 posts
Re: Myths about cooking steak that need to go away (2013)
#12If you haven’t heard the good news about the reverse sear yet, today is your lucky day.
Re: Myths about cooking steak that need to go away (2013)
#13If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe
Having compared the methods in my own kitchen, I'm also coming around to the idea that the reverse sear is a better method than sous vide, because I seem to get a better crust on the steak (likely because the steak is dryer than what I can remove from the s-v'd steak with paper towels). But, I find this only holds true for really nice cuts like filet mignon. If I want to cook a cheaper steak like a NY strip, I think the sous vide method produces a much more tender piece of meat, probably because I can cook it longer without overcooking it.
Re: Myths about cooking steak that need to go away (2013)
#14If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe
100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.
Re: Myths about cooking steak that need to go away (2013)
#15Doesn't matter how it's cooked as long you put enough ketchup on it.
Wrong bottle. It's all about A1 sauce.
Re: Myths about cooking steak that need to go away (2013)
#16If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe
Having compared the methods in my own kitchen, I'm also coming around to the idea that the reverse sear is a better method than sous vide, because I seem to get a better crust on the steak (likely because the steak is dryer than what I can remove from the s-v'd steak with paper towels). But , I find this only holds true for really nice cuts like filet mignon. If I want to cook a cheaper steak like a NY strip, I think…
Haven’t yet gone down the SV road myself. I intend to buy the equipment and start playing around some time this year.
Re: Myths about cooking steak that need to go away (2013)
#17If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe
Having compared the methods in my own kitchen, I'm also coming around to the idea that the reverse sear is a better method than sous vide, because I seem to get a better crust on the steak (likely because the steak is dryer than what I can remove from the s-v'd steak with paper towels). But , I find this only holds true for really nice cuts like filet mignon. If I want to cook a cheaper steak like a NY strip, I think…
I've done the same tests with ribeyes and strips and, in a triangle test, you can't tell the difference between a circulator cook to 54c and a toaster oven reverse-sear cook to 45c (both followed by a hard sear). I really can't see much reason to circulate steaks anymore; there isn't even really a convenience win to it.
Re: Myths about cooking steak that need to go away (2013)
#18Unfortunately, the myth about cooking steak that will be going away is that it can be done widely, at scale, into the future... beef production requires a lot of water and feed, so also a lot more land, than poultry, and still more than non-meat food. Livestock is part of the motivation for clear-cutting forested areas in South America. And of course there is the direct contribution to greenhouse gases... Sorry for b…
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Re: Myths about cooking steak that need to go away (2013)
#19No post body was provided.
Re: Myths about cooking steak that need to go away (2013)
#20I like a good crusty char tbh, I believe it’s called Pittsburgh style. Or minced up raw as a tartare. Not really what many would consider a steak, but a fine use for a good piece of meat anyhow.
The Pittsburgh style is a very hard sear but rare or blue on the inside. It’s said, perhaps apocryphally, to have been developed at steel mills where the steaks were seared on the extremely hot plant piping.