Scientist makes bold claim that the best way to cook a steak is in a microwave — here’s why

NY Post ^ | 11-21-23 | Social Links forAsia Grace

[dynachrome]

This is high steaks cooking.

Got beef? Nuke it: A scientist says it’s best to pop that bad boy directly into a lazy chef’s preferred household appliance.

“It’s always a good idea to heat the meat first in a microwave,” explained physicist George Vekinis on BBC podcast “Instant Genius.”

“When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside,” said the researcher, who authored October 2023 tome “Physics in the Kitchen” as a wowing window into the world the food sciences.

Vekinis, too, discouraged gourmands from salting the cut prior to frying it, telling podcast listeners: “Salt has this osmotic ability to drag out as much water as possible from the meat and you’re going to get tough and inedible … salt must never be put on a steak before frying.”

[Jeff Chandler]

There are numerous ways to produce a good steak. If it’s just the 2 of us I like charcoal the best, but with a large group the only way I can get everybody’s steak right is with sous vide.

Ask for the garlic, I don’t use so much that anybody could identify that there was actually garlic on it, Just enough to give it a more complex flavor.

[Jeff Chandler]

I have the wand; cleanup is just a rinse.

[Jeff Chandler]

The nice thing about sous vide ing ahead of time is that when everybody’s here and we’re having a good time I’m not running around like a chicken with my head cut off trying not to overcook the meat. It’s stress free.

[MayflowerMadam]

“Let the steak warm up to room temperature first.”

My nephew does that. I used to freak out, seeing it sit there on the counter for so long. But it is incredible!

[cpdiii]

It’s charcoal all the way for me.

You are correct. I make a very hot charcoal fire and when it is died down to red hot embers put it on the grill. The outside is seared and brown but not black and burnt. The inside is red and semi-cooked and filled with delectable juices. A Rib-Eye is best for this. I am a carnivore.

[rlmorel]

Yeah! Love lamb-I can do a grand rack of lamb-it is time for me to try it again on the grill. Last time I tried lamb on the grill, I absolutely positively and ruinously overdid it...it was completely inedible.

I had butterflied a leg of lamb, prepared it in a zinfandel marinade, but...it was before the days where I used a meat thermometer, and I left it on the coals too long. Time for me to trie it again...:)

What is bison like?

[rlmorel]

I think I will try that!

[yesthatjallen]

“When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside,”

You take it out of the fridge, wrapped and covered. Let it reach room temperature then cook.

[Jeff Chandler]

The outside is seared and brown but not black and burnt. The inside is red and semi-cooked and filled with delectable juices

Let me know the next time you're grilling. I'll be there.

[Jeff Chandler]

I once bought a locally raised Barbados lamb. Some of the best meat I’ve ever eaten.

[nutmeg]

.

[caww]

I think that’s the point he’s making - “warm it in the microwave” - not cook it.

[catnipman]

sigh ... bringing solid chunks of muscle beef to room temperature from the fridge prior to roasting or cooking is called “tempering” and has been recommended for decades ...

normally, tempering is done by simply removing the beef from the fridge for a 2-3 hours prior to cooking ... bacteria growth isn’t a big deal with solid chunks of muscle beef because bacteria are only on the surface of the beef, with none inside ...

ground beef on the the other hand is a whole nother ball of was, because surface bacteria get mixed throughout the ground beef when the chunks are ground ...

[Georgia Girl 2]

Just no! You cook a steak on the grill at a high heat so you get a nice sear going on both sides.

[jacknhoo]

That’s right.

[FrozenAssets]

Room temp steak at least an inch thick. Build a wood fire in the grill that will melt tungsten carbide. Season as desired. Give it 5 minutes on one side. Give it 3 minutes on the other side. Throw it on a plate.

[redinIllinois]

,

[BipolarBob]

What is bison like?

Hard to describe. Similar to ground chuck on beef but different. You just have to try it to see if you like it. Sams carries ground bison in a two pack. Sams also carries lamb chops. Aldis carries ground lamb, lamb chops, leg of lamb and the occasional rack of lamb. Not all of the time. Just have to watch the ads.

[grey_whiskers]

Saving thread for later.

I can’t grill in winter up North.

[Varda]

The headline doesn’t match what the scientist said.

The quote only indicates that he says to heat the steak up before cooking. One to two minutes in the microwave doesn’t cook a steak.

I put cold steaks in a 1200watt microwave for a minute before putting them on the grill. It works great.