Re:Myths about cooking steak that need to go away (2013)
by foobarian on Saturday January 22, 2022 @06:53PM
(#30042113)
Not a chef but I also found sous vide to cause more problems than it solves for cooking steaks. The biggest problem I have with it is that the fatty marbling does not render to the extent it does on a grill, because I can't afford to sear it as long as on the grill to avoid overcooking it. So I end up with a nice brown sear only on the surface, but then as soon as you bite into it you're met with almost raw fat. It's gross :)
[ Parent
| on HN ]
Re:Myths about cooking steak that need to go away (2013)
by tptacek on Saturday January 22, 2022 @06:57PM
(#30042147)
There's a very simple fix for this problem, which is just to hold the steak for an hour or so to lower the temp (and give more breathing room for the sear) before you sear it off --- which also dries the exterior of the steak and improves the sear.
Re:Myths about cooking steak that need to go away (2013)
by foobarian on Saturday January 22, 2022 @10:38PM
(#30043392)
That's an interesting idea, thanks. I can see continuing to SV for cuts of meat that really need it, e.g. a whole tenderloin. Otherwise I still find it more work for less result than a charcoal grill.
Speaking of which it's annoying to reverse sear on a grill because covering it first for 10 or so minutes cools it down enough that the sear is not as nice as when it's done on the higher heat achieved without a cover.