Go to the Recipe: Beef Steak
The very top of this page it says to put oil directly on the meat, not in the pan. But then the coffee steak video shows putting oil into the pan and searing the sides of the steak. When should we oil the meat and when do we put the oil in the pan? Just for the sides?
For this technique, oil the steak and not the pan. In truth, both are fine, but oiling the steak simply reduces mess and makes searing a little easier.
hi! my question is about something that usually happens when using a low temp method: regaining temperature so that the product doesn't come cold to the table... any comment on that?? do you have a prefered method?
I'm thinking... maybe reverting the process and doing the searing step after cooking? taking into account that the searing does't seal the juices but enhances the flavors and emproves the texture, could that be a solution for the cold product on the plate??
Really love this tecnhique
Hi! Great class and easy to follow. I have a few questions though:
1- The strip-loin steak I usually get is about an inch thick. Searing for 2 minutes on each side usually concludes the cooking for me. I would end up with Rare/Medium-Rare cooking. From the images above, I am assuming the steaks used are about 2 inches thick. Is my cooking method and timing correct?
2- How would you cook a tender-loin cut via pan? I do not have a thermometer or an oven, just an infrared cooker (that's what it says on the box) and would be happy if I just got the timings right for a Rare/Medium-Rare piece of meat via pan. Temperatures are measured by watts on cooker.
3- Using the same cooker, how would you go about boneless-skinless chicken breast without it turning dry?
4- Salmon fillet?
Thanks again!
Someone?
Sorry this is way late, but I think you'd end up overcooking more of the inside of the steak if you did this. Look at a hypothetical situation where you do the searing step after cooking. The entire steak would already be a nice medium rare throughout coming out of the oven. As you put that hot steak directly on a hot pan, you would get the nice browning, but it would also elevate the temperature underneath the surface of the steak to a point where you're no longer looking at a medium rare steak. When you're searing from cold, you get the same nice browning, but this time the temperature underneath the surface doesn't reach the well done danger zone. Of course none of this really applies if you like well done steak! As for a solution to the problem that you're having, I'd recommend preheating your plates in the oven to give you some more time before the food starts to get cold.
This video showed seasoning the steak after searing it. I was always under the impression that you season with salt & pepper before it hits the heat. Won't the seasoning have difficulty imbuing it's flavors after it's seared?
Hi,
I have just tried this recipe and started with 175 F but it sat there for an hour and didnt reach to even 120 so i had to raise the temp of the oven to 300 because i was literally starving. It wasnt bad but not medium. Can anyone tell me how long it takes to cook it to medium. I know you can not say exactly how long it takes but I would really like to get an estimate so i will have an idea.
Thanks
Where in a gas oven (bottom, middle, top) is the best place to put the steak?
How long will it take to do this in the flat top? What happens if i deep fry it first?
Instead of an oven I'm going to try this in an air fryer. Does anyone know how long it should take at those temperatures?
Given the abundance of infrared thermometers on the market can we eliminate one of the subjectives in this tutorial. Medium high? What is the pan temp you recommend? Most non-stick pans don't have much mass to them as cranking them up is not recommended. But in this vid you use one. How hot was it?
