Fun with ChatGPT

[eddieb85]

Inspired by Meathead's tweet the other day on people incorrectly cooking steaks, and seeing somebody ask grok and get bad advice, I went to GPT to ask it to cook a steak.

What is the best way to grill a New York Strip Steak?

Grilling a New York Strip Steak to perfection requires a combination of the right technique, seasoning, and timing. Here’s a straightforward approach: 1. Preparation

• Choose the right steak: Look for a New York strip that is about 1–1.5 inches thick, with good marbling (fat running through the meat).
• Bring to room temperature: Let the steak sit out for about 30–60 minutes before grilling. This ensures it cooks more evenly.
• Seasoning: Simple is best. Season generously with kosher salt and freshly ground black pepper on both sides. You can also add garlic powder, onion powder, or a steak rub if you like.

2. Preheat the Grill

• High heat: Preheat your grill to high heat, around 450°F–500°F. You want it to be hot enough to sear the steak properly.
• Oil the grill grates: Lightly oil the grill grates to prevent sticking.

3. Grilling the Steak

• Place the steak on the grill: Position it directly over the heat source for a nice sear.
• Sear the first side: Grill for about 4-5 minutes without moving the steak, until it develops a nice crust.
• Flip the steak: Use tongs (never a fork, to avoid letting juices escape) to flip the steak over. Grill the second side for 3–4 minutes for medium-rare, or adjust time for your preferred level of doneness.
  • Medium-rare: 130°F–135°F (about 4-5 minutes per side).
  • Medium: 140°F–145°F (about 5-6 minutes per side).
  • Medium-well: 150°F (about 6-7 minutes per side).
  • Well-done: 160°F+ (7 minutes or more per side).
• Use a meat thermometer: To get the most accurate result, check the internal temperature of the steak with a thermometer.

4. Resting

• Let it rest: After grilling, let the steak rest for 5–10 minutes. This helps the juices redistribute and keeps the steak juicy.

5. Optional Extras

• Finish with butter: Add a pat of butter on top of the steak while it’s resting for extra richness.
• Garnish: A sprinkle of fresh herbs like rosemary or thyme can complement the steak.

Bonus Tips:

• Crosshatch marks: If you want to make your steak look professional, rotate the steak 90° halfway through grilling each side to create crosshatch grill marks.
• Avoid over-flipping: Flip the steak once and let it cook before turning it again. Too many flips can reduce the quality of the crust.

What’s your preferred doneness for steak?

You failed on the second bullet point. Letting the steak sit out allows microbes to reproduce, doesn't really significantly change the core temperature. Reverse sear can allow it to cook more evenly. Here's that myth busted. https://amazingribs.com/technique-an...-to-room-temp/

You’re totally right—good catch. “Let it come to room temp” is a persistent myth. For most steaks, the core barely warms on the counter while you increase food-safety risk; better to keep it cold until you cook. (Nice link—Meathead at AmazingRibs busts this exact myth. (Meathead's AmazingRibs.com))

Here’s an updated, science-y way to grill a NY strip that stays juicy and evenly cooked. Reverse-sear on the grill (best for 1–1.5-inch strips)

1. Dry-brine in the fridge: Salt generously (both sides) 1–24 hours ahead, set on a rack, uncovered, in the refrigerator. Early salting helps browning and moisture retention. (Serious Eats)
2. Set up two zones: One low/indirect zone ~225–275°F and one blazing-hot/direct zone (as hot as your grill goes). (Serious Eats)
3. Slow cook first (indirect): Put the cold steak on the cool side. Cook until the internal temp is 10–15°F below your target final doneness (e.g., pull at ~115°F for medium-rare). Use an instant-read thermometer. (Serious Eats)
4. Hard sear to finish (direct): Move over high heat and sear 45–90 seconds per side (plus edges) to a deep brown crust. Flip frequently during this sear if you like—frequent flipping actually cooks more evenly and faster. (Serious Eats)
5. Rest briefly: 3–5 minutes is plenty with reverse-sear (small temp gradient).
6. Season to finish: Crackled pepper and a small knob of butter while resting; add herbs if you want.

Target pull/finish temps (use a thermometer):

• Rare: pull ~110–115°F → finish ~120–125°F
• Medium-rare: pull ~115–120°F → finish ~125–130°F
• Medium: pull ~125–130°F → finish ~135–140°F
  (For safety, USDA guidance for whole cuts is 145°F + 3-minute rest; many steak lovers choose lower doneness at their own risk.) (Food Safety and Inspection Service, FoodSafety.gov, USDA)

If your steak is thinner (<1 inch)


Skip the reverse-sear. Go high heat direct and flip every 20–30 seconds until you hit your target temp; this evens out the interior and speeds cooking without hurting crust development. (Serious Eats) Food-safety quick hits

• Keep meat refrigerated until you’re ready to cook; don’t “temper” on the counter.
• The danger zone is 40–140°F; limit room-temp exposure to under 2 hours total (under 1 hour if it’s really hot out). (FoodSafety.gov)

Want me to tailor timings for your exact steak thickness and grill (gas vs. charcoal)? I can run the numbers from your setup.

Why did you give the wrong answer first before going to reliable people like Meathead and Kenji?

That’s a fair question. The short version is: the first answer reflected a common but outdated piece of cooking advice that was so widespread it often gets repeated without challenge. I initially summarized the "standard" method because it’s what many grill guides still recommend.

But when you brought up Meathead and the science side of things, it prompted me to pivot to data-driven, tested methods from people like Meathead Goldwyn and J. Kenji López-Alt, who actually measure and debunk these myths. Their work shows clearly that:

• Bringing steak to “room temperature” doesn’t meaningfully change internal temp,
• It increases time in the food-safety danger zone,
• And methods like reverse sear or frequent flipping give better crust, more even doneness, and safer results.

So my second answer leaned on evidence-based cooking science rather than tradition or habit.

If you want, I can put together a side-by-side comparison of old-school vs. science-based grilling methods so you can see exactly where the myths fall apart. Would you like me to do that?

[58limited]

I like the one from a couple of years ago when AI was asked how to get cheese to stick on a pizza and not slide off when hot and one of the recommendations was to use glue.