Thread

1. MostlyStable · 1786032363 · focus · HN ↗

   I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to reliably and easily get a near perfect steak every time.

   There are far, far better cooking examples out there.

   1. wheels · 1786034906 · focus · HN ↗

      Agreed. I'm an avid cook. Sous vide circulators are cheap now, and so are meat thermometers. Doing a steak well is one of the easiest cooking tasks, to the extent that I won't bother paying top dollar in a restaurant because it's so easy to do restaurant quality at home. I could teach someone to cook a restaurant quality steak in a couple hours and a few practice runs.

      1. criddell · 1786041028 · focus · HN ↗

         I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant.

         I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.

         1. garbageman · 1786042612 · focus · HN ↗

            Salamander broiler would be incredible to have at home. We get decent results from using a cast iron pan thats as hot as we can get it. At most we can sear 2 steaks as it tends to cool off pretty quick even under high heat. Got any better alternatives that a home cook could use?

            1. criddell · 1786043168 · focus · HN ↗

               [delayed]

               1. Ekaros · 1786044464 · focus · HN ↗

                  I feel like I am better off with cast iron or stainless steel compared to slightly bigger torch. Stainless steel allowing some deglazing for sauce. Torch is still too small area and burns more so sears.
               2. wheels · 1786054113 · focus · HN ↗

                  As noted in an earlier comment of mine, I have one (actually made for burning weeds) connected to my gas grill tank, and a fancy Japanese one inside. They're honestly pretty rinky-dink. What they are good at is transferring heat just to the crust. But they only do a small patch at a time, and you have to hover for far longer than you'd think. Like, you do a little patch, leave the torch there for 30 seconds, move on. They just don't pump enough energy into the crust fast enough for them to be a general solution. I use them for touching things up, or crisping up a bit.

                  1. kasey_junk · 1786054986 · focus · HN ↗

                     You tried an actual hardware blowtorch. Thats never failed me, though these days I just finish on a ripping hot stainless steel skillet.
            2. addaon · 1786043321 · focus · HN ↗

               Reverse sear over sous vide -- moisture is the enemy of crust.

               Cheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.

            3. CBLT · 1786044601 · focus · HN ↗

               I've tried a blowtorch and a barbecue, but they're not as good as cast iron. Best results from just spending $15 on a second cast iron.

               1. criddell · 1786046008 · focus · HN ↗

                  [delayed]
         2. yulker · 1786043269 · focus · HN ↗

            couldn't you trivially get a kitchen torch or use your oven's broiler

            1. criddell · 1786046132 · focus · HN ↗

               [delayed]
         3. wheels · 1786046146 · focus · HN ↗

            There's so much written about how to cook a steak well, and I've tried a lot of exotic techniques (I have gas and charcoal grills, tried cooking straight on a chimney starter, have gas torches inside and outside). Most of what really matters, and it's that it's dry, the pan is heavy and hot, you use enough oil to get good heat transfer.

            If you get those parts right (and control the inside temp via sous vide or reverse sear) most of the other stuff is pretty marginal in how much it helps. Even all of the extra herbs, and butter basting and everything -- relatively insignificant compared to just getting the salt-level right.

         4. tptacek · 1786054131 · focus · HN ↗

            There's really not much to it? Stick it in a low oven and bring it just under temp, then finish it in a ripping pan. If the results you're getting from that aren't restaurant-caliber, it's probably the meat you're buying. You definitely do not need 550C to put an excellent crust on a steak!

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