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Message
My Microwaved Steak Experiment
Posted on 7/8/12 at 12:49 pm
Posted on 7/8/12 at 12:49 pm
The other night I was talking to a friend who told me her ex-husband was the cook at a restaurant in Baton Rouge and that he used to microwave thick steaks and people loved them.
So I did an experiment. Usually I put the steak in a 275 degree oven for 25 minutes or until the internal temperature is 85 degrees. Then I sear it for 3 minutes on each side and it always comes out wonderful (Thank you America's Test Kitchen).
Well...I went to Fresh Market and got a 1 inch thick NY Strip about 12 oz. I came home and cut it in half.
The first half I seasoned with salt and pepper and put in the microwave for 1 minute. The internal temp was 95 degrees. Then I seared it and it came out a perfect medium.
The second half I salt and peppered and put in the microwave for 45 seconds and seared for 2 minutes each side and it came out a perfect medium rare with a perfect exterior crust.
My final conclusion is whether you bake, grill, or microwave...the meat doesn't know where the heat is coming from. It just pushes out the moisture.
The microwaved steak was delicious and I will do it again.
So I did an experiment. Usually I put the steak in a 275 degree oven for 25 minutes or until the internal temperature is 85 degrees. Then I sear it for 3 minutes on each side and it always comes out wonderful (Thank you America's Test Kitchen).
Well...I went to Fresh Market and got a 1 inch thick NY Strip about 12 oz. I came home and cut it in half.
The first half I seasoned with salt and pepper and put in the microwave for 1 minute. The internal temp was 95 degrees. Then I seared it and it came out a perfect medium.
The second half I salt and peppered and put in the microwave for 45 seconds and seared for 2 minutes each side and it came out a perfect medium rare with a perfect exterior crust.
My final conclusion is whether you bake, grill, or microwave...the meat doesn't know where the heat is coming from. It just pushes out the moisture.
The microwaved steak was delicious and I will do it again.
15
Posted on 7/8/12 at 12:51 pm to LSUPHILLY72
that second picture doesnt look very good imo.
but hey if you liked it, more power to you
but hey if you liked it, more power to you
Posted on 7/8/12 at 12:56 pm to Jones
quote:
that second picture doesnt look very good imo.
The flash on my phone washed out the color of the interior of the steak. But you can still see the moisture. It was really good.
Posted on 7/8/12 at 12:56 pm to LSUPHILLY72
11 pages
Posted on 7/8/12 at 1:03 pm to LSUPHILLY72
i dont know about that. this looks to be like the only pink that might be left in the steak (inside the white line).
Posted on 7/8/12 at 1:05 pm to Jones
photoshopping steak pics 
Posted on 7/8/12 at 1:07 pm to LSUPHILLY72
Are you friggin NUTS? A microwave cooks food in a totally different manner than any type of cooking. The water molecules are made to be "excited"(vibrate in a manner that the friction induces heat). Water loss from the meat is the result of this idea, and therefore a steak that is not juicy.
Posted on 7/8/12 at 1:13 pm to Jones
I used my phone...not my camera to take the picture. The flash washed it out. Regardless...if you want a med-rare steak and you think 45 seconds is too long do 30. The point is...I found it to be a good alternative than cooking it for 25-30 minutes in the oven and heating up the whole house.
And you really don't sacrifice any flavor in my opinion.
Posted on 7/8/12 at 1:15 pm to LSUPHILLY72
don't let these guys hate on you
if you like the taste of the steak keep doing it
if you like the taste of the steak keep doing it
Posted on 7/8/12 at 1:16 pm to LSUPHILLY72
haha.
there is no way that is pink all the way to there
there is no way that is pink all the way to there
Posted on 7/8/12 at 1:18 pm to CITWTT
quote:
Water loss from the meat is the result of this idea, and therefore a steak that is not juicy.
There was considerable water loss on the plate after the 45 seconds. I just patted it dry and added a little more salt and pepper before searing it.
A steak losses considerable moisture when dry aging as well. I found this NY Strip to be tender and moist.
I challenge someone to spend the $10 and report your findings...like the scientific method
Posted on 7/8/12 at 1:39 pm to LSUPHILLY72
Your "old way" of cooking steaks is the complete opposite to how I cook them. I sear first in a cast iron skillet for 45 seconds per side then broil for 4-5 minutes both sides. I've never heard of searing after you bake. 
Posted on 7/8/12 at 2:22 pm to VanRIch
The reverse sear process is very popular. You must not read much
Posted on 7/8/12 at 2:24 pm to VanRIch
quote:
I sear first in a cast iron skillet for 45 seconds per side then broil for 4-5 minutes both sides. I've never heard of searing after you bake.
I was taught to sear first in a cast iron skillet the same way. The 1st episode of "Good Eats" is based on that way of cooking.
About a year ago, America's Test Kitchen did it that way and to me and my friends that have tried it...it is our preferred way of doing it. Try it. It works especially well with thick cut steaks. Its almost fool proof if you cook with a probe thermometer in one of the steaks.
I do thick cut pork chops the same way. You just cook it to different temps.
The oven at a low temp slowly brings up the interior temp of the steak while drying out the outside of the steak. The dry outside allows for a perfect outer sear every time.
Posted on 7/8/12 at 3:24 pm to LSUPHILLY72
quote:And the smoke flavor???
My final conclusion is whether you bake, grill, or microwave...the meat doesn't know where the heat is coming from. It just pushes out the moisture.
Posted on 7/8/12 at 3:52 pm to Geauxtiga
quote:
And the smoke flavor???
Plenty of smoke flavor. When you are searing it and it is forming a crust there is plenty of smoke. It is a little different than charcoal, but its about the same difference as a gas grill vs charcoal.
With this weather, it's a perfect day for a microwaved, pan seared Ribeye or New York Strip.
I can't wait for someone to try it!
Posted on 7/8/12 at 4:07 pm to LSUPHILLY72
Awesome
Posted on 7/8/12 at 4:09 pm to Tigerhouse
Steak in a microwave... sounds wonderful
Posted on 7/8/12 at 4:15 pm to LSUPHILLY72
quote:
I was taught to sear first in a cast iron skillet the same way. The 1st episode of "Good Eats" is based on that way of cooking.
That's how I do it. The Alton Brown Method (with very, very high heat) makes the tastiest steaks IMHO. Grilling steaks is a thing of the past for me.
Posted on 7/8/12 at 5:43 pm to Celery
The only reason for me to microwave a steak is a gun to my head.
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