This is the way
Comment on YSK: Gas stoves cause cancer
PM_Your_Nudes_Please@lemmy.world 2 days agoI hear sous vide steak can be quite tasty.
It is the best way to prepare steak, but you still need to sear it afterwards. The steak can be cooked to a perfect medium-rare all the way through… But you still need to throw it on an ultra hot skillet with some butter and rosemary afterwards, to add the crust to the outside.
idunnololz@lemmy.world 2 days ago
bss03@infosec.pub 2 days ago
The information I have says sous vide is not as good as a “standard” reverse sear in an oven. But, I haven’t tried either.
My experience is that the “crust” on meat is entirely optional, and while I don’t aggressively avoid it, I don’t seek it out when I am preparing my own meat.
PM_Your_Nudes_Please@lemmy.world 2 days ago
I have tried both, and can confirm that sous vide is superior. With a traditional oven prep, you get a pink rare center and brown medium-well outer edge. With sous vide, you get a perfect light pink medium rare all the way through, with only a thin edge of brown from the sear. With sous vide, you just sort of roll it across the skillet on the way to the plate, to get that crust but avoid cooking the interior more.
But to be clear, if you skip the sear with sous vide, your steak will be pink. You’ll miss out on a lot of flavor and mouthfeel from the sear. Sous vide technically cooks the meat, but doesn’t cause any browning (at least, not when cooking it to medium rare) because there isn’t enough heat to cause the Maillard reaction.
bss03@infosec.pub 2 days ago
Since the Maillard reaction and all its VOCs are the most likely source of meat-related cancer risk, I will gladly eat pink (but safely cooked) meat. In fact the center pink bits are my favorite parts a traditionally cooked steak / prime rib.