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The same reason people drink, smoke, do heroin, and do California stops at intersections.
In the case of steak, the particular reason is because it's delicious.
Myths about cooking steak that need to go away (2013)
21–30 of 301 posts
Re: Myths about cooking steak that need to go away (2013)
#22The only thing I disagree with is I like to pull my steaks out the fridge a few hours before I cook them so they're at room temp when they go on the barbecue. They just seem to cook more evenly (medium rare). Getting hungry....
Are you salting them right when you pull them out of the fridge? Bringing them closer to room temperature doesn't do anything to improve them, but salting them a few hours before you start cooking will make a very large difference in quality.
Re: Myths about cooking steak that need to go away (2013)
#23If 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…
>probably because I can cook it longer without overcooking it.
how long are we talking here? 1 hour? 2 hours?
Re: Myths about cooking steak that need to go away (2013)
#24If 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.
>set toaster oven to 250, cook steak for 20 minutes
That seems really fast, at least compared to the time I get with a regular oven. Either you're using really thin steaks, or your toaster oven's temperature is way off.
Re: Myths about cooking steak that need to go away (2013)
#25Or: the myth the whole of humanity needs to eat expensive, inefficiently-produced, rainforest clearing, climate change-inducing, antibiotics-immune superbug-breeding, unhealthy animal protein grown on CAFOs.
Roughly 12% of GHGs are attributed to meat agriculture.
Since few people decide anything rationally since they want their steaks and Big Macs, I challenge anyone to visit Greeley CO, Tar Heel NC or North Platte NE and see if they still want to have a steak, pork chops, or their sense of smell.
Re: Myths about cooking steak that need to go away (2013)
#26Or: the myth the whole of humanity needs to eat expensive, inefficiently-produced, rainforest clearing, climate change-inducing, antibiotics-immune superbug-breeding, unhealthy animal protein grown on CAFOs. Roughly 12% of GHGs are attributed to meat agriculture. Since few people decide anything rationally since they want their steaks and Big Macs, I challenge anyone to visit Greeley CO, Tar Heel NC or North Platte N…
I wonder if it was this annoying living through Great Awakenings 1-3. Go peddle your Calvinism elsewhere.
Re: Myths about cooking steak that need to go away (2013)
#27My favorite method (and no guy tasting my steaks has ever said anything but "hmmmmm"): use salt on both sides the day before (to remove moisture), keep the steak in the fridge until the last moment (to keep its temperature low and limit the risk of overcooking the inside), meanwhile put a decent amount of vegetable oil in a pan, wait until its viscosity is reduce to that of water (this indicate high temp, that will remove any further concerns with moisture), put the steak in (careful with the oil projections) until it gets brown on one site, cut the heat (the oil temperature is sufficient to finish the cooking), turn it over to sear it on the other side - done!
It takes about 5 minutes or less depending on your stove, it will get you the rare meat inside, yet the delicious outside - just like the picture in the article, except it's way easier and faster.
It will work best on "cheap cuts" as fat fried this way tastes perfect.
For keto followers, serve with Otorogi mustard. No extra salt is needed as even if you try to remove the salt you used the day before, enough will remain to give a great taste.
Re: Myths about cooking steak that need to go away (2013)
#28The only thing I disagree with is I like to pull my steaks out the fridge a few hours before I cook them so they're at room temp when they go on the barbecue. They just seem to cook more evenly (medium rare). Getting hungry....
Are you salting them right when you pull them out of the fridge? Bringing them closer to room temperature doesn't do anything to improve them, but salting them a few hours before you start cooking will make a very large difference in quality.
Serious Eats had a good discussion[0] on this, agreeing with you: salt well before (or immediately before) cooking. :)
https://www.seriouseats.com/the-food-lab-more-tips-for-perfe...
Re: Myths about cooking steak that need to go away (2013)
#29Earlier quoted context omitted.
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.
>set toaster oven to 250, cook steak for 20 minutes That seems really fast, at least compared to the time I get with a regular oven. Either you're using really thin steaks, or your toaster oven's temperature is way off.
I'm cooking to temp, not to time; I pull them when the Thermapen says the steak's near 115. But I set the timer on my toaster oven to 20 minutes (after preheating, starting immediately when the steaks go in) and watch out of the corner of my eye for the display to go blue when the timer expires, which is when I check the steak temp the first time. I guess every once in awhile I end up giving it another 5 minutes, but it's pretty reliable.
Two things:
1. The toaster oven is probably more efficient than your regular oven (put an electronic grill thermometer in your oven and watch the temperature fluctuations; do the same with a toaster oven, compare).
2. I've usually got the convection thingy on in the toaster (I just forget to turn it off).
It doesn't much matter either way, though: the point is, it goes in the oven and comes out when it reads ~115 when I stick it. :)
Re: Myths about cooking steak that need to go away (2013)
#30There's a reason why Myth #1 is so persistent: the action itself works, just not for the reason advertised.
Most cooks who advocate for Myth #1 will salt and pepper the steak, then let it rest for 20-30 minutes. The salt draws out some of the moisture from the surface of the steak and leaves it behind on the resting surface. The less moisture that enters the pan means better browning.