Myths about cooking steak that need to go away (2013)

Re:Myths about cooking steak that need to go away (2013) by shagie on Sunday January 23, 2022 @01:03AM (#30043992)

Lets see what Cook My Meat says about it

http://up.csail.mit.edu/science-of-cooking/

  3cm Steak starts at 72°F
  250°F and 250°F for 20:00
  72°F and 300°F for 4:00
  300°F and 72°F for 4:00
  72°F and 72°F for 5:00

Prior to searing, 250F at a 3cm thick steak takes 17 minutes to get to an internal temperature of 200°F.

The transition from medium to well at the innermost part takes place at just over 10m when cooking at 250°F for the 3cm steak.

If, however, the steak is 5cm thick, that the 115°F in the inner part isn't until 16m.

Your method may need to be adjusted for the size of the cut, though if you're ordering the same thing it probably does work for you.

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Re:Myths about cooking steak that need to go away (2013) by na85 on Sunday January 23, 2022 @01:43AM (#30044150)

Only chumps eschew an in-oven thermometer.

Why rely on calculated estimates when you can just measure the internal temp?

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Re:Myths about cooking steak that need to go away (2013) by shagie on Sunday January 23, 2022 @09:52AM (#30046527)

Mostly because you can run experiments on simulation to see "how much does it change if I do..."

The difference between a 5cm thick and a 3cm thick was rather surprising to me that it changed it that much for what a 250°F cooking does for some duration.

It also provides a "cooking for 70 minutes says it should be X in simulation while the oven is providing Y" that something is off between the simulation and (unmeasured) reality and one of the assumptions of either the simulation or reality is off.

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Re:Myths about cooking steak that need to go away (2013) by curiousgal on Sunday January 23, 2022 @04:15AM (#30044770)

mixing cm and F is evil.

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Re:Myths about cooking steak that need to go away (2013) by Jedd on Sunday January 23, 2022 @08:06AM (#30045866)

TFA blithely mixed F and grams. I guess we should be happy the North Americans are slowly catching up with the rest of the world.

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Re:Myths about cooking steak that need to go away (2013) by shagie on Sunday January 23, 2022 @09:46AM (#30046480)

The thickness appears to be constrained to measurements in cm. The thread was working in °F - so I kept the same units as the thread where possible.

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Re:Myths about cooking steak that need to go away (2013) by papito on Sunday January 23, 2022 @08:46AM (#30046067)

This guy gets it.

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