Professional Chefs Answer 14 Common Steak Questions Test Kitchen Talks Bon Apptit
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Date: 2019-11-09
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Comments and reviews: 9
nantukoprime
So, I was brought up on medium-well to well done meat, because ordering medium meant they might undercook and deliver medium-rare. This is mainly because of my father, who heard about and saw too many horror stories in residency regarding parasites and diseases related to cross-contamination and undercooked food to trust any butcher, cook, or chef anywhere ever. Then he started doing his career, and that just reinforced it. There was not a single pathologist in his partnership that ate meat less than medium. I distinctly remember joining a dinner with six pathologists, and three sending their steak back because it was more medium-rare than medium. As a result, I just don't eat a lot of steak as I have been pretty much raised to not like the flavor and texture associated with the meat. When I go to a steakhouse, I normally assemble a meal out of sides or get fish.
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So, I was brought up on medium-well to well done meat, because ordering medium meant they might undercook and deliver medium-rare. This is mainly because of my father, who heard about and saw too many horror stories in residency regarding parasites and diseases related to cross-contamination and undercooked food to trust any butcher, cook, or chef anywhere ever. Then he started doing his career, and that just reinforced it. There was not a single pathologist in his partnership that ate meat less than medium. I distinctly remember joining a dinner with six pathologists, and three sending their steak back because it was more medium-rare than medium. As a result, I just don't eat a lot of steak as I have been pretty much raised to not like the flavor and texture associated with the meat. When I go to a steakhouse, I normally assemble a meal out of sides or get fish.
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Judy Vallas
This method of reheating steak works perfectly (Cooks Illustrated if you want more thorough info): Heres the method: Place leftover steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven until the steaks register 110 degrees (roughly 30 minutes for 1 12-inch-thick steaks, but timing will vary according to thickness and size. Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side. Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.
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This method of reheating steak works perfectly (Cooks Illustrated if you want more thorough info): Heres the method: Place leftover steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven until the steaks register 110 degrees (roughly 30 minutes for 1 12-inch-thick steaks, but timing will vary according to thickness and size. Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side. Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.
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TheKhymaera
In regards to reheating a steak. YOU ARE WRONG And it is so rare to be able drop some knowledge on the Bon Appetit folks. :D Steak, rare roast, prime rib, medium rare duck, medium rare lamb, and medium rare pork can ALL be reheated. The answer is simple: Sous VideSeal it in a bag, set your temp point to at (or a smidge below) your prior done-ness. Pop it in the water, wait a short amount of time, pull it out Perfectly reheated to medium rare, no overcooking. You'll lose your crust, but that was a goner in the fridge to begin with I discovered this when trying to salvage some lovely rare slices of roast beef I wanted to have for leftovers, works great.
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In regards to reheating a steak. YOU ARE WRONG And it is so rare to be able drop some knowledge on the Bon Appetit folks. :D Steak, rare roast, prime rib, medium rare duck, medium rare lamb, and medium rare pork can ALL be reheated. The answer is simple: Sous VideSeal it in a bag, set your temp point to at (or a smidge below) your prior done-ness. Pop it in the water, wait a short amount of time, pull it out Perfectly reheated to medium rare, no overcooking. You'll lose your crust, but that was a goner in the fridge to begin with I discovered this when trying to salvage some lovely rare slices of roast beef I wanted to have for leftovers, works great.
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James Udiljak
Asking politely for a steak to be cooked well done because you like it that way? I personally wouldn't but no worries, one well done steak coming up. Making a big deal, talking in all caps, and saying you want it COOKED: That's a bit on the nose. People will get judgey about it because you're subtley being judgey about how everyone else likes their steak. If you're calling well done COOKED then you're implying that anything that's not well done is raw, and that people who order their steak medium or rare are wrong. They have their preference just like you have yours.
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Asking politely for a steak to be cooked well done because you like it that way? I personally wouldn't but no worries, one well done steak coming up. Making a big deal, talking in all caps, and saying you want it COOKED: That's a bit on the nose. People will get judgey about it because you're subtley being judgey about how everyone else likes their steak. If you're calling well done COOKED then you're implying that anything that's not well done is raw, and that people who order their steak medium or rare are wrong. They have their preference just like you have yours.
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Tim Ogul
Best way to reheat steak (if you aren't being snobbish about plebs who have to eat leftovers because they don't have an infinitely stocked test kitchen) is to take the cold steak and slice it as thin as you can, lay it all out evenly across a plate, and microwave it for 30-50 seconds or so, just long enough to raise the temp without doing too much cooking. Since it's all surface area, you'll do minimal damage that way.
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Best way to reheat steak (if you aren't being snobbish about plebs who have to eat leftovers because they don't have an infinitely stocked test kitchen) is to take the cold steak and slice it as thin as you can, lay it all out evenly across a plate, and microwave it for 30-50 seconds or so, just long enough to raise the temp without doing too much cooking. Since it's all surface area, you'll do minimal damage that way.
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Jordan Landin
Q: Is there a shortcut for bringing the steak to room temp before cooking? So they didn't really have an answer but I put mine on a plate and turn the oven on then set the plate on the stove top in the spoon rest area. I realize not everyone has a stove top like that but if you do that's one way to speed it up. I guess Molly kinda said that when she said have a warm apartment.
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Q: Is there a shortcut for bringing the steak to room temp before cooking? So they didn't really have an answer but I put mine on a plate and turn the oven on then set the plate on the stove top in the spoon rest area. I realize not everyone has a stove top like that but if you do that's one way to speed it up. I guess Molly kinda said that when she said have a warm apartment.
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Nick Gaze
I made sous-vide steaks for friends which I found to be by far the easiest method of making steak I've ever attempted. Plus, there's a near 0% chance that you screw it up. Once you get the steaks into the water that gives you time to finish the prep for all of your other stuff and by the time people start showing up you cook your sides, then grill once everyone is over.
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I made sous-vide steaks for friends which I found to be by far the easiest method of making steak I've ever attempted. Plus, there's a near 0% chance that you screw it up. Once you get the steaks into the water that gives you time to finish the prep for all of your other stuff and by the time people start showing up you cook your sides, then grill once everyone is over.
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Brett Rodgers
For feeding a bunch of people I always thought it would be cool to season, vacuum seal, and sous vide a bunch of steaks at once and have them sit at 125 or whatever until you were ready then heat up a sheet pan on a woodfire grill and sear 'em off 1min each side 4 or 8 or 12 or whatever at a time depending on large your grill is.
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For feeding a bunch of people I always thought it would be cool to season, vacuum seal, and sous vide a bunch of steaks at once and have them sit at 125 or whatever until you were ready then heat up a sheet pan on a woodfire grill and sear 'em off 1min each side 4 or 8 or 12 or whatever at a time depending on large your grill is.
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Bandgazebo
Something that bugs me about the well-done judgement: some people order it because they have a medical situation that maybe they just want to be on the safe side and not broadcast the reason? Like pregnancy or something. Sure medium's probably fine, but people have different risk tolerances and situations.
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Something that bugs me about the well-done judgement: some people order it because they have a medical situation that maybe they just want to be on the safe side and not broadcast the reason? Like pregnancy or something. Sure medium's probably fine, but people have different risk tolerances and situations.
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