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 ...
[[I used to be strictly a T-Bone guy, but graduated to a NY Strip Sirloin.]]
IF you can find them- try flat iron steak- rare to medium rare- really nice flavor- a bit leaner- but still nice- sear outside well- We use hymilayan pink salt- chunky, to give the sear a nice crunch
I prefer ribeye but I only buy steak very seldom. My wife has a beef allergy if it’s too much. So we mostly do lamb and bison. Lamb chops is mostly what I grill. I find it superb. I use mostly hickory but blend in store bought charcoal and oak for variety.
Idiot.
Nuking meat is a great way to overcook the middle while undercooking the outside. Broiling or grilling gives you that delicious charred crust while the meat inside is still tender.
What do scientists know? Idiot.
I perceive that you are a Brother of the True Faith!
Kamado Joe.
A great many of us know how to grill and barbeque with charcoal ...
Low and slow in indirect heat, then sear it when internal temp reaches 129. Perfect!
I like my steak “Pittsburgh Style” charred on the outside and pink in the middle!
I’ve tried air fry and it’s not bad. Charcoal grill or pan fry are my faves. Don’t forget the sauteed onions and mushrooms in red wine.
They’re idiots. A microwave heats unevenly.
The best way to cook a perfect steak is vacuum sealed and the bag submerged in 140 degree F hot water (sous vide) for medium-rare. It makes time non-critical because the meat doesn’t start to get tough until the third hour, so you can start with fresh meat or frozen and get the same result.
Once the bag has been in the water long enough, put a finishing char on it either on a hot grill or a white-hot cast iron skillet with a knob of butter on it.
I thought that “sous vide” nonsense was just another food fad. Then I bought a vacuum sealer for another use, and decided I’d try cooking pork chops that way. The meat turned out perfect and the bag kept all the juices, which made making gravy to accompany it a snap.
You don’t need that silly expensive heater if you’ve got a candy thermometer or good IR thermometer. And the water self-circulates because it’s heated from the bottom, rises to the top, cools, and falls back to the bottom.
Depends on the thickness. 1.5”, I’d guess about 30 min.
Let the steak warm up to room temperature first.
Always!!
love lamb chops- also a lamb roast is good too- lamb used to be dirt cheap- but now it’s more than beef unless you can find it on sale somewhere
When we grill meat over charcoal, the only appropriate thing to do with a good cut of beef, we always take the meat out of the fridge a couple hours ahead of time and let it come to room temperature.
It cooks up much better because the inside isn’t cold and raw while the outside is overcooked and dried out.
Okay...
Forget Turkeys
I’m going ‘T’ Bone !
That's my son's preferred way to do any meat. The meat stays very juicy that way.
I’ve read (and tried) chicken cooked to 135 in souse vide- not real crazy abotu it though- rather have it done more-
to make meat safe it takes “Time and Temperature” so you can cook things like chicken to 135 and not worry AS LONG AS you cook it for an hour i think it is at 135 (might be a little shorter time or longer, can’t remember now)
When they say ‘always cook to 165 for poultry- that is because you take it off as soon as it reaches 165- but with souse vide, the meat stays at 135 for hours if need be- and it’s rendered safe- lots of info on “Time plus Temperature” to back this up-
The Gravy from the juices after cooking is another perk of souse vide too-
Thanks.
I’ll try it.
Salting is fine if you're going to let the steak marinate overnight. The salt will draw out the moisture, but then the steak will reabsorb the salted moisture back into the steak, allowing the salt to tenderize the meat.
-PJ
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.