I'll say this up front - I liked my steaks before, but they got better after reading this site and following the advice to dry brine, reverse sear, monitor temps with a thermo-meter and serve immediately.
I also see the steaks some of yall post and know there's still some room to improve.
A buddy of mine, who LOVES the steaks I cook, sent me an article today about how a Michelin star chef cooks steaks at home. Said, "this HAS to be best way to cook steak".
I read the article. The info on buying quality meat was right on. But everything else was the opposite of what I've learned on this site:
Saying bone in steaks are juicer, seasoning right before you cook, letting them come to room temp before you cook, front seering hot and the cooking in an oven at 400+, NOT using thermo-meter, checking doneness with a cake tester, slathering it in butter, letting it rest before eating, etc.
I said, "you know that's the exact opposite of how I cook steaks" and sent him the how to cook steak link from the free side.
He said, "you think some guy on a website knows more about steak than a chef"
I said, "Who do you trust more, some lady in Beverly hills named Hilary, or a guy named Meathead." followed with, "if you don't like the way I cook steak, you don't have to eat em".
He said - "maybe I should re-read that link you sent"
It's amazing to me how many top end chefs and food writers adhere to these steak myths.
So I'm not sure what value i put in a Michelin star....... I buy Firestone tires anyway.
This is the article in question
https://robbreport.com/food-drink/di...-tips-2941944/
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I also see the steaks some of yall post and know there's still some room to improve.
A buddy of mine, who LOVES the steaks I cook, sent me an article today about how a Michelin star chef cooks steaks at home. Said, "this HAS to be best way to cook steak".
I read the article. The info on buying quality meat was right on. But everything else was the opposite of what I've learned on this site:
Saying bone in steaks are juicer, seasoning right before you cook, letting them come to room temp before you cook, front seering hot and the cooking in an oven at 400+, NOT using thermo-meter, checking doneness with a cake tester, slathering it in butter, letting it rest before eating, etc.
I said, "you know that's the exact opposite of how I cook steaks" and sent him the how to cook steak link from the free side.
He said, "you think some guy on a website knows more about steak than a chef"
I said, "Who do you trust more, some lady in Beverly hills named Hilary, or a guy named Meathead." followed with, "if you don't like the way I cook steak, you don't have to eat em".
He said - "maybe I should re-read that link you sent"
It's amazing to me how many top end chefs and food writers adhere to these steak myths.
So I'm not sure what value i put in a Michelin star....... I buy Firestone tires anyway.
This is the article in question
https://robbreport.com/food-drink/di...-tips-2941944/
​​​​​
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