Go to the Recipe: Reverse Cryo-Seared Tomahawk Steak
Why not develop method the requires you be in deep space?
For those that are saying WTF..deep fry / freeze is NOT new. It is usually done by searing in 375 or so oil for a few seconds then plunging the steak into an ice slurry while in a plastic bag. Sear then freeze. The idea is to draw out the heat from the sear to keep it from contributing to carry over and deeper cooking. The sear is sequentially built and the heat sequentially sunk into the ice water or as above in liquid nitrogen.
Years ago Polyscience made a goofy cool grill ( a griddle that froze food put on it ) that was an idea ripoff a lab cool plate. You can imagine it was used to arrest heat when searing.
In actuality, the technique was first developed by Nathan Myhrvold and colleagues at Modernist Cuisine and published in 2011. As you apparently don't know, Grant Crilly worked there (as did ChefSteps former CEO Chris Young). This is not the first time that ChefSteps has demonstrated this technique.
Second, you are referring to a Polyscience Anti-Griddle, which was originally developed for Grant Achatz of 3-star Alinea in Chicago. It would be an inferior way to do a cryosear because it only hits -30°F (vs. -321°F) and the steak would probably not evenly contact the griddle surface. Likewise, ice water wouldn't be very efficient.
Any such technique is really a balance because of Newton's Law of Cooling, where the rate something heats (or cools) increases dramatically with an increasing starting temperature differential between the two temperatures. The colder the steak, the faster heat is transferred during cooking and the smaller margin for error to avoid over-cooking (which is why we temper steaks before cooking).
BTW, since 375°F is higher than the melting temperature of your typical "plastic bag", I suggest you be careful, whether you are on planet Earth or in deep space.
