Who would do that to a steak?
Reminds me of this:
(to be fair, I kind of like hawaiian pizza if done with decent Canadian bacon...:)
Posted on 11/21/2023 4:59:21 PM PST by 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.”
(Excerpt) Read more at nypost.com ...
Who would do that to a steak?
Reminds me of this:
(to be fair, I kind of like hawaiian pizza if done with decent Canadian bacon...:)
Try using less salt and brining it longer. You can tell by looking at it when it’s ready.
At first, the salt draws the moisture out of the steak. (This is why you don’t salt them right before or during grilling) The moisture dissolves the salt and draws it back deep into the steak. I find anywhere between 2 and 12 hours works. Any longer than that will degrade the texture and flavor (in my opinion).
Dry brining makes for a more flavorful and juicy steak.
I ALWAYS lay my steaks out on the counter to get room temp before going on the grill.
You really don’t want to cook them right from the fridge for several reasons.
Putting them in a MW is blaspheme however.
Headline doesn’t match the story.
It’s not being cooked in the microwave, just brought to room temp.
Better to leave it out to get to room temperature.
Interesting.
Do you have a time chart?
How long for how big, etc…
if its a porterhouse
gotta use the trousers
You’re not looking for “char”; you want the entire exterior to be a deep mahogany color. There are three ways to achieve this on the grill:
1.) Sear the steak, then cook with indirect heat at about 250F
2.) Cook with indirect heat at about 250F, then sear the steak
3.) Cook the steak over medium heat, flipping every 30-60 seconds while spritzing any flare-ups with a mist of water. This is the preferred method for thin steaks.
If you want it medium rare, you should buy an instant read digital thermometer. For methods 1 and 3, pull it off when the internal temp reaches 130F. The carry-over will bring it to around 135F. For method 2, sear the steak when it reaches 120-125F.
On future cooks, adjust as preferred.
Some people should never believe what they think. Theory is for amateurs who have no experience. Anyone who has microwaved a steak know it sucks.
What I meant is to allow any meat to come to room temperature before cooking. It depends on the type and size of the meat. Go by feel, and it usually takes about an hour and a half for a frozen steak to reach room temperature. Just put the steak in a sink with cold water for about thirty minutes, drain, then dry the steak on paper towels till dry, then grill.
Either way, always dry the meat of surface moisture before cooking, then salt and pepper on the BBQ grill.
Sous vide is what you seek.
You can warm up steak to room temp for an hour without it spoiling. If you’re using an oven you want to preheat it to 350 degrees and cook for about 15 minutes, probably no more. Then with a pan preheated on medium, pan sear to char the outside. You’ll have to quickly turn it up to high to keep it sizzling, for just a few minutes on each side. It’s going to smoke a bit too. The result is almost like barbequing. Just make sure it’s a pink color on the inside, not purple. Purple is raw.
Make that about a minute on each side when pan searing. Just keep the temperature high.
Warm the air fryer at 360 degrees for 5 minutes. This is a key step!
4-6 minutes each side at 360 degrees. Probably 7 minutes each side for well-done but I don’t like mine that way. I usually go 5 minutes each side for medium.
I’ve done a variety of steaks (top sirloin, T-bone, porterhouse, rib-eye) from 6 to 20 ounces, and it doesn’t seem to make a difference on the size.
You can also reheat cooked steaks in an air fryer, 5 minutes total at 360 degrees.
I recently found out how restaurant chefs cook steak. They put it over a flame and get it seared well, then finish cooking in the oven. Also, they always top it with a pat of butter before serving. I’ve tried the butter trick and it really kicks it up.
I have an electric tabletop smoker and grill.
My cousin cooks his steaks in an Ooni. They’re good and it’s quick, though I take time and reverse sear. Cooking at 215° in the oven till thermometer reads 100° , then searing in cast iron or carbon steel for 3 min a side.
[[ “When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside,”]]
Good- just the way i want the steak- cooked to a crisp on outside to kill the bacteria on surface and to give it a great seared texture, and near raw in the middle! I don’t give a rip about ‘even cooking’- I want the middle rare to medium rare-
Works great for forming burgers too.
I usually take a steak or other beef product and season it, then leave it out to reach room temperature, before cooking.
those soudn delicious (minus the garlic)- the tallow sounds great- I like souse vide steaks, but these days i just sear the steak, then finish in a broiler keeping eye on inside temp of steak- I’m too lazy to break out the souse vide machine and clean it up after- (I got an all in one souse vide- not the wand type)
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