Got a new steak technique too
From America’s Test Kitchen.
I’ve always let steaks come to room temp before cooking. No more! Put them in the freezer for a half hour. Do not freeze them, just make them cold.
That way you can get a great sear while the inside cooks slowly, stays rare or medium-rare.
It’s steakhouse results.
Plus coat with 1-1.5 tsp salt for every pound, prior to freezing. But I assume everyone knows that.
I’ve always let steaks come to room temp before cooking. No more! Put them in the freezer for a half hour. Do not freeze them, just make them cold.
That way you can get a great sear while the inside cooks slowly, stays rare or medium-rare.
It’s steakhouse results.
Plus coat with 1-1.5 tsp salt for every pound, prior to freezing. But I assume everyone knows that.