The most common one is sous vide, which involves sealing the meat in a plastic bag and then putting the bag in a circulating water bath at a controlled temperature. Wouldn’t it be great if you could have a uniform rosy-pink doneness throughout the steak, not just in the center, while still maintaining that nicely charred exterior crust that we all love? Courtesy of Mary BakijaĪs it turns out, there are a couple of ways to achieve that. This is fairly unavoidable if you’re using any of the standard steak cooking methods: grilling, broiling, skillet-frying and so on. You can see that in most photos of sliced steak, which typically show a rosy pink center with gray edges. So if the center turns out medium-rare, the top and bottom are usually medium-well. By the time the center has reached that degree of doneness, the top and bottom of the steak have been cooked way behond that point. But here’s the thing: That’s just the temperature as measured in the center of the steak. Let’s say you like your steak medium-rare - that means you like the meat to have an internal temperature of about 140 degrees. It’s a meal where the cooking is as much fun as the eating, where the end result is an improvement on that thick, juicy steak you already love, and where you get the kick of playing with - wait for it - a blowtorch.īut before we get to the blowtorch, we need to talk about steak. As people continue to shelter in place and grow bored with eating the same pantry staples over and over, we could all use a special meal with a bit of flash and pizzazz, am I right?
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