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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:27 am to SlowFlowPro
Posted on 2/1/16 at 10:27 am to SlowFlowPro
quote:
how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?
i've read scientific testing on cooking steaks and that's why oven/sous vide has so much support. it minimizes grey and the juices lost is decreased.
Can you explain this method? I'm always willing to improve my steak cooking skills. Nothing like serving a perfect steak to dinner guests.
1
Posted on 2/1/16 at 10:28 am to TheCaterpillar
quote:
Can you explain this method?
just do what you did except put it in the oven first. get it to your preferred temp
right before it hits temp, get your cast iron screaming hot
remove from oven and sear quick and super hot for a crust (like 1 min/side shite) then remove
i don't even think you have to let it rest
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