| When you start to prepare a really, really nice piece of steak, what's your worst fear? Mine is that I'll overcook it and render the beautifully marbled fat and flesh into a tasteless brick. There are, of course, many instructions when it comes to perfectly cooking steak. What I've always done is sear the steak first and then either finishing the center of the meat in the oven or, if the cut is thin enough, monitoring the inner temperature until it's just right. But if that makes you nervous, and what you want precision—and you don't own a sous vide machine—let me recommend a clever technique called the reverse sear. Read more... |
