That May Cook's Illustrated that came today had
an interesting article about steak that I'm going
to try. This is for thick 1.5"+ steak only.
You roast the steak in the oven at 275F until the
internal temp. is 90F. Then you sear it
quickly over high heat on a saute pan.
The pics show "char rare" steak, with a
crispy dark outside and an edge to edge
rare interior.
You can see this being done on :
http://cooksillustrated.com/byissue.asp#topOfPage

Why couldn't you warm the steak to 90F on the
defrost setting of the microwave?

Kent

"Kent" > wrote in message

> That May Cook's Illustrated that came today had
> an interesting article about steak that I'm going
> to try. This is for thick 1.5"+ steak only.
> You roast the steak in the oven at 275F until the
> internal temp. is 90F. Then you sear it
> quickly over high heat on a saute pan.
> The pics show "char rare" steak, with a
> crispy dark outside and an edge to edge
> rare interior.
> You can see this being done on :
> http://cooksillustrated.com/byissue.asp#topOfPage
>
> Why couldn't you warm the steak to 90F on the
> defrost setting of the microwave?
>
> Kent

There is a method that made the rounds on many of the BBQ grill/smoker
forums about a year or a year and a half ago that's fairly similar. It's
called the "Hot Tub Steak" or something similar. You put your steak in a
zip-lok bag, or vacuum sealed bag, put it in the Hot tub (or a pan of hot
water, etc.) 'til it warms to (whatever) temperature, then you grill it.

I don't care for it, because I like the rare center of my steak to be
slightly cool when the outside is crusty-charred.
YMMV

BOB

> You roast the steak in the oven at 275F until the
> internal temp. is 90F. Then you sear it
> quickly over high heat on a saute pan.
> The pics show "char rare" steak, with a
> crispy dark outside and an edge to edge
> rare interior.
> You can see this being done on :
> http://cooksillustrated.com/byissue.asp#topOfPage
>
> Why couldn't you warm the steak to 90F on the
> defrost setting of the microwave?
>
> Kent

If you like rubber steak, then warm it up in the microwave. I usually fast
fry my steaks in the cast iron skillet to build up a good browning on the
outside. Then stick the skillet into the oven that has been pre-heated to
450F, for about 2 minutes.

Harriet & critters

" BOB" > wrote in message
...
> "Kent" > wrote in message
>
>> That May Cook's Illustrated that came today had
>> an interesting article about steak that I'm going
>> to try. This is for thick 1.5"+ steak only.
>> You roast the steak in the oven at 275F until the
>> internal temp. is 90F. Then you sear it
>> quickly over high heat on a saute pan.
>> The pics show "char rare" steak, with a
>> crispy dark outside and an edge to edge
>> rare interior.
>> You can see this being done on :
>> http://cooksillustrated.com/byissue.asp#topOfPage
>>
>> Why couldn't you warm the steak to 90F on the
>> defrost setting of the microwave?
>>
>> Kent
>
> There is a method that made the rounds on many of the BBQ grill/smoker
> forums about a year or a year and a half ago that's fairly similar. It's
> called the "Hot Tub Steak" or something similar. You put your steak in a
> zip-lok bag, or vacuum sealed bag, put it in the Hot tub (or a pan of hot
> water, etc.) 'til it warms to (whatever) temperature, then you grill it.
>
> I don't care for it, because I like the rare center of my steak to be
> slightly cool when the outside is crusty-charred.
> YMMV
>
> BOB
>
The author of the Cooks' Illustrated article referred to that. He said the
zip-lock
method fails because too much moisture accumulates on the surface of the
steak.
The steak, at that point, won't brown. When heated in the oven this doesn't
occur.

Kent

On Apr 9, 8:27 pm, "Kent" > wrote:
> That May Cook's Illustrated that came today had
> an interesting article about steak that I'm going
> to try. This is for thick 1.5"+ steak only.
> You roast the steak in the oven at 275F until the
> internal temp. is 90F. Then you sear it
> quickly over high heat on a saute pan.
> The pics show "char rare" steak, with a
> crispy dark outside and an edge to edge
> rare interior.
> You can see this being done on :http://cooksillustrated.com/byissue.asp#topOfPage
>
> Why couldn't you warm the steak to 90F on the
> defrost setting of the microwave?
>
> Kent

Why couldn't you just cook a ****ing steak and not be a douchebag
about it?

"PVC" > wrote in message
ups.com...
> On Apr 9, 8:27 pm, "Kent" > wrote:
>> That May Cook's Illustrated that came today had
>> an interesting article about steak that I'm going
>> to try. This is for thick 1.5"+ steak only.
>> You roast the steak in the oven at 275F until the
>> internal temp. is 90F. Then you sear it
>> quickly over high heat on a saute pan.
>> The pics show "char rare" steak, with a
>> crispy dark outside and an edge to edge
>> rare interior.
>> You can see this being done on
>> :http://cooksillustrated.com/byissue.asp#topOfPage
>>
>> Why couldn't you warm the steak to 90F on the
>> defrost setting of the microwave?
>>
>> Kent
>
> Why couldn't you just cook a ****ing steak and not be a douchebag
> about it?
>
>
I hear the strange voice of someone trolling in the water using his
penis as a hook!

> I hear the strange voice of someone trolling in the water using his
> penis as a hook!

You just really don't know PVC at all...

"Kent" > wrote in message

> " BOB" > wrote in message
> ...
> > "Kent" > wrote in message
> >
> > > That May Cook's Illustrated that came today had
> > > an interesting article about steak that I'm going
> > > to try. This is for thick 1.5"+ steak only.
> > > You roast the steak in the oven at 275F until the
> > > internal temp. is 90F. Then you sear it
> > > quickly over high heat on a saute pan.
> > > The pics show "char rare" steak, with a
> > > crispy dark outside and an edge to edge
> > > rare interior.
> > > You can see this being done on :
> > > http://cooksillustrated.com/byissue.asp#topOfPage
> > >
> > > Why couldn't you warm the steak to 90F on the
> > > defrost setting of the microwave?
> > >
> > > Kent
> >
> > There is a method that made the rounds on many of the BBQ
> > grill/smoker forums about a year or a year and a half ago that's
> > fairly similar. It's called the "Hot Tub Steak" or something
> > similar. You put your steak in a zip-lok bag, or vacuum sealed
> > bag, put it in the Hot tub (or a pan of hot water, etc.) 'til it
> > warms to (whatever) temperature, then you grill it. I don't care for it,
> > because I like the rare center of my steak to
> > be slightly cool when the outside is crusty-charred.
> > YMMV
> >
> > BOB
> >
> The author of the Cooks' Illustrated article referred to that. He
> said the zip-lock
> method fails because too much moisture accumulates on the surface of
> the steak.

When I tried it, I sealed the zip-lok, No moisture entered the bag

> The steak, at that point, won't brown.

Again, when I tried it, the steak browned just fine.

> When heated in the oven this
> doesn't occur.

Like I said, I like the rare center of my steak to
be slightly cool when the outside is crusty-charred.
>
> Kent

Why don't you try several different variations and see which *you* like
best.

BOB
Also repeating YMMV

On Tue, 10 Apr 2007 20:00:49 GMT, "~xy~"
> wrote:

>> I hear the strange voice of someone trolling in the water using his
>> penis as a hook!
>
>You just really don't know PVC at all...
>

o.k., her penis.

your pal,
blake