evilmousse: i didn't see the seal the juices argument searching for my main points.
dickfreckle: Heat iron skillet as hot as you can. Briefly sear your steak on stove top. Put skillet in oven until desired temp is reached. Still not quite as good as a legit grill, but definitely edible. Great for apartment dwellers or people who don't want to freeze while grilling in January. Just remember your oven mitts. Ask me how I know this...
AlwaysRightBoy: If you need a thermometer to tell you your steak is done well ...well, you're done.
Bell-fan: I've tried the method in the video. And yes, these guys do have 3 Michelin stars, but frankly, I also have a Big Green Egg on my porch and it produces vastly superior tasting stakes every time compared to pan searing and then oven baking it.Why? I mean these guys are michelin star rated and therefore they MUST be right, right?No. That just means that they prepare MEALS that rise to that level.If you go to a proper steak house with a wood fired grill, you encounter a whole different level of specialization in the preparation of meat.Me, I fire up the big green egg and get that sonovagun nice and hot. I grill my steaks over oak charcoal with pecan and oak wood. The heat and smoke impart depth and complexity that you will NOT get from a cast iron pan.You want to compare, try making a smoked apple pie and compare that to the same apple pie made in an electric or gas oven. If you prefer the one made in the electric or gas... enjoy your life... without a soul.But regardless the method he gives is a good one... for a well seasoned, well aged piece of beef that you just want its flavors to come out. It's flat outright the right way to cook a steak... when all you have is the great indoors to work with.Me, I prefer grilling because to me that's a more natural, more interesting, and more primal flavor.
itsdan: Sous Vide cook for 24 hours, finish exterior on hot pan.
Honest Bender: Anyway, you sear it in a hot pan to lock in the juices
homelessdude: Original post - How to Caramelize Onions in 10 Minutes or Less - A Rebuttal
z_gringo: It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.
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