This article warrants a point by point response.
1."You should let a thick steak rest at room temperature before you cook it."
Well you can if you want, but I never did. And BTW I was he one who made the steaks - when they could get me. I saw no uneven cooking.
I will admit that there is a possibility that the meat cooks a bit differently. I also admit that I made room temperature steaks, but noticed no difference.
If you season the steaks much, that may make a difference.
2. "Sear your meat over high heat to lock in juices."
He disagrees. Well I have personally seen juice almost quirt out when first cut on the plate. (I can't envision that coming out of sous vide)
3."Bone-in steak has more flavor than boneless."
He disagrees. I say he hasn't cooked a bone in steak right. When I do the bone goes to the hotspot. It actually then hotter than the rest of it.
Bone has no flavor ? Where does he think bone broth comes from ?
4."Only flip your steak once!"
He disagrees and so do I. They also need to be turned.
Five is to not season before cooking. We know better.
Six is not to use a fork. I don't, but for other reasons. I might be on a cheap grill and it sticking could pull the whole thing to pieces. And even if it wouldn't screw it all up, I don't want to leave too much meat on the grill to clean (burn) off next time.
T
