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.
Just to add my favorite fool-proof method to the others already listed here.
A meat probe and the 30-second flip technique is a stupid-easy way to a perfect steak every time. Just make sure you've got great ventilation. Also salt the meat 1 hour before.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
dragonfax · · focus · HN ↗
A meat probe and the 30-second flip technique is a stupid-easy way to a perfect steak every time. Just make sure you've got great ventilation. Also salt the meat 1 hour before.