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A comment on Myths about cooking steak that need to go away (2013). Parent comment

Re:Myths about cooking steak that need to go away (2013) by tptacek on Saturday January 22, 2022 @08:35PM (#30042773)
While we're (or, ok, I'm) nerding out on this stuff, let me put a word in for the idea that this is how you should cook a pork chop too. Like, exactly like a steak; maybe the only difference is that a pork chop likes a little big of sugar with the salt you apply an hour before cooking.

Maybe take a chop to mid-rare instead of Pittsburgh blue rare, but otherwise: just like a steak. Kind of a revelation the first time you do it.

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Re:Myths about cooking steak that need to go away (2013) by cthalupa on Saturday January 22, 2022 @08:48PM (#30042854)
Most definitely.

For me one of the biggest revelations for cooking damn near everything was "of COURSE moisture ruins the ability to get a good sear, how did I not realize that before"

So many things come packaged wet, or at least moist, and then I'd get a pan ripping hot... and still have a mediocre sear.

It's something I learned for cooking steaks but has been pretty universally applicable.

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