I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a rea
Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes: Steak lets out q
With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks
When I buy steaks, sometimes they include a padding in the packaging, on which the steak sits, which contains a red substance: What is it? What is its purpos
I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional
I bought a marinated flank steak that I’ll be grilling on a gas grill. When I purchased it, the butcher suggested I use aluminum foil while grilling it to
Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the like
So here's the situation: I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it'
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I a
It is standard advice to bring steaks to room temp before grilling. (Actually meat generally, and I absolutely agree w.r.t. roasts etc, but I am talking aout s
I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air wh
I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a
About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hou
I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a st
I have a ceramic grill that I have only ever cooked organic chicken breast and organic steak on. I have occasionally added spice but not for months as it makes
I'd love to try butter-basting a steak but the method involves tipping the skillet to one side so that you can scoop up the melted butter and pour it onto the s
I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into mul
Lately I've been trying to cook steak. I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, t