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Myths about cooking steak that need to go away (2013)

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Re: Myths about cooking steak that need to go away (2013)

#51

Post by 41b696ef1113 »

tptacek wrote: post #14
bradleyjg wrote: post #12

If 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.

I too think that sounds shockingly fast, but maybe I should re-visit my approach for oven temp. I throw steaks into a regular oven at 200F and I might wait 70+ minutes for a ribeye to hit 120F.

Re: Myths about cooking steak that need to go away (2013)

#53

Post by dilap »

gunfighthacksaw wrote: post #8

I 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.

This is the ideal for me -- a nice good crust on the outside, more or less raw on the inside. Something about the contrast just makes it pop. Sublime.

(Also love steak tartare.)

Re: Myths about cooking steak that need to go away (2013)

#55

Post by errcorrectcode »

asimpletune wrote: post #32
bradleyjg wrote: post #26

Earlier quoted context omitted.

I wonder if it was this annoying living through Great Awakenings 1-3. Go peddle your Calvinism elsewhere.

Wait, doesn’t calvinism have to do with everything being predetermined? What does that have to do with vegetarianism?

To reword Upton Sinclair: It is difficult to get an anti-intellectual to understand something when their instant-gratification poor habits depend upon their not understanding its existential threats: pandemics, antibiotic resistances, and climate change. It's too easy to say "FU, gimme my supersized Big Mac and I don't care how it's made, Bill Nye." This is what a drug addict says out of willful ignorance while participating in long-term omnicide and ecocide because they're hooked and too weak to make the necessary changes themselves.

Re: Myths about cooking steak that need to go away (2013)

#58

Post by giraffe_lady »

AdmiralAsshat wrote: post #13
bradleyjg wrote: post #12

If 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 was a professional chef for many years before I got into coding and I very rarely use a sous vide at home.

The practical advantages of it have a lot more to do with timing, prep dynamics, and consistency than they do with final quality.

There are some things that it makes possible or easy that are otherwise nearly inaccessible to home cooks and that is cool if you want to play around with it. Or if I'm cooking 6 steaks for guests or whatever but that's not a problem I've been having recently. But otherwise I don't find too much value in it personally.

Re: Myths about cooking steak that need to go away (2013)

#59

Post by errcorrectcode »

csdvrx wrote: post #40
errcorrectcode wrote: post #33

Earlier quoted context omitted.

If the consumer had to grow the cow in complete unconsciousness without antibotics and with enough room to avoid close contact with other wild and domestic animals to prevent superbug evolution, slaughter it, cook it, and pay for all of the GHG offsets of the entire supply chain necessary to support it, then it would be fine. Or, it's not, and it's an indulgence worse and different than heroin because its widespread…

Do you really need to rain on everyone's parade? Some people like meat. Deal with it.

Too bad. Some people like the species continuing. Deal with cheap meat coming to an end.

Re: Myths about cooking steak that need to go away (2013)

#60

Post by gruez »

tptacek wrote: post #29
gruez wrote: post #24

Earlier quoted context omitted.

>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 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. :)

But shouldn't the oven temperature matter? The hotter the oven is, the hotter the outside of the meat will get, even if you pull out the steak at 115 exactly. If you want the steak to be as even as possible, you want the oven temperature to be as low as possible.

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