/ck/ - Food & Cooking

[Anonymous No.10761102]

The idea behind the perfect steak sear is to get a really well browned crust, with lots of taste from the fat and any added butter, but without letting any of the medium rare inside overcook, right? So hear me out here, why not get a lean steak like filet mignon, sous vide it, then slice a richer steak like ribeye in half, deep fry it in tallow and clarified butter, then sandwich the whole thing together, making a franken steak, greater than the sum of its parts?

[Anonymous No.10761109]

>>10761102
Lmao

[Anonymous No.10761131]

>>10761102
It would have to be fried in really hot fat, way past the smoke point, to get the necessary caramelization without making it dry and chewy. Reverse searing is the best method.

[Anonymous No.10761729]

>>10761131
I think tallow and clarified butter have smoke points towards the top of the scale, but how about a double contact grill for the lids instead?

[Anonymous No.10761736]

>>10761729
If you're trying to get a stronger sear without affecting the center then this problem has already been solved. Cryosearing.

[Anonymous No.10762366]

A seared steak is a sandwich.

[Anonymous No.10762378]

>>10762366

[Anonymous No.10763432]

>>10761102
This is some Kenji shit. I approve

[Anonymous No.10763472]

>>10761102
the strongly seared meat parts would be much tougher than the inside of the frankensteak. cutting it would be a pain and chewing it might also not be the most pleasant experience.
now if we instead dice both the outside and the inside of the steak, to create a layered steak tartare with some nice caramelized goodies on the upper and lower layer, that might work.

[Anonymous No.10763506]

>>10761102

[Anonymous No.10763612]

Well as a scientist with a beard, that's why the scientifically superior thing to is to get a good steak like a ribeye or tenderloin, freeze it, then it gives you much more time to caramelize the outside in cooking and leaves a much larger portion of the inside rare. Simple science.

[Anonymous No.10763635]

>>10763612
but how do you manage to get it to not only thaw through consistently, but also get warm enough on the inside to be enjoyable?
there are few things more disappointing than a steak that's cold on the inside. it's supposed to be rare, sure, but not cold. around 40C° core temperature would be good

[Anonymous No.10764118]

>>10763635
Sous vide it after searing.

[Anonymous No.10764128]

>>10761102
You might be able to use some transglutaminase to glue the pieces together, making it easier to get multiple textures in one bite.

[Anonymous No.10764135]

>>10763635
That cooking vs science special on Netflix had a pretty cool bit that was similar to this. He sous vide his steak to medium rare, then dropped it in liquid nitrogen for a very specific amount of time, then deep fried it. The steak hadn't frozen all the way through so the center was perfectly cooked while the outside had time to form a perfect crust all the way around without creating a gradient. It was pretty neat.

[Anonymous No.10764143]

>>10763612
>caramelizing a frozen piece of meat
Hahahhaaha.

Higher heat with a dry exterior you cockbag, otherwise you're just steaming the poor thing.

[Anonymous No.10764256]

>>10764135
That's pretty fucking great. I have easy access to copious amounts of LN2 and a portable dewar. I might try that.

[Anonymous No.10764393]

>>10761102
That steak is burnt to a fucking crisp, though. Medium rare and rare in pic are the only respectable options

[Anonymous No.10764739]

>>10763472
I wouldn't go as far as a tartare, but I like the idea of advancing the slicing further for the outer steaks, to bring the texture in line.