"Perfecting the Art of Steak Cooking: A Home Cook's Dilemma For many home cooks, achieving a perfectly cooked steak can be a daunting task, especially without access to high-end cooking equipment like BBQs or smokers. However, one Reddit user claims to have discovered a technique that yields impressive results, even in a regular apartment. The user's initial success with a thick steak has sparked a question about the importance of internal temperature during the searing process. With varying thicknesses and cuts of steak in mind, the user is seeking advice on how close to the target temperature the steak should be taken out, with options ranging from 15 to 2 degrees Celsius lower than desired. Will this technique become a game-changer for home cooks everywhere, or is it a case of beginner's luck? Read on to find out."
Hi everyone, recently I read about this famous technique (that I didn't know lol), so I looked it up and I tried it on my first steak, it was a pretty thick one so not easy, but it came out perfect a real bijou. I was excited cause it was probably the best homemade steak I ever had (whiteout BBQ or smokers or things that not everyone has in a regular apartment), but unfortunately the next two times I tried I never got the same perfect result. I think my mistake is in the inner temperature at the end of the searing in the oven, and that's exactly my question, how close to the target temperature do I have to take the steak during the searing? obviously depends on the thickness and cut of the steak but I just need some advice and the magnitude of the thing like 15/10/5/2/0 degrees Celsius lower than target. Any other unrelated tip is also welcome ty all in advance🦆 submitted by /u/Thebiggest_Duck [link] [comments]
