Loading…
16
I always cut steaks cold, straight from the walk-in, until a butcher in Kansas City set me straight
For 8 years I pulled ribeyes out of the cooler and threw them right on the flat top. Last month a butcher at a shop in Kansas City watched me do it and just shook his head. He said cold meat drops your surface temp so fast that you end up steaming the middle before you get any crust. So I tried letting them sit covered for 40 minutes before service, and the sear I got on the next 30 steaks was night and day. My cook time dropped by almost 2 minutes per steak and the gray band got way thinner. Now I'm wondering what else I'm doing out of habit instead of actual results. Anybody else change their mind on something they were sure about for years?
1 comments
Log in to join the discussion
Log In1 Comment
bell.taylor4d ago
8 years of cold steak. Congrats on finally reading the manual.
5