This is cooking high steaks.
Do you have beef? Nuke it: Scientist says it’s best to insert this bad boy directly into a lazy chef’s favorite appliance.
“It’s always a good idea to heat the meat in the microwave first,” physicist George Vekinis explained on the BBC podcast “Instant Genius.”
“When you cook it directly from the refrigerator, you’re essentially not heating the meat from the inside,” said the researcher, author of the October 2023 tome “Physics in the Kitchen” as a stunning window into the world. food science.
Vekinis also discouraged gourmands from salting the cut before frying it, telling podcast listeners: “Salt has this osmotic ability to extract as much water as possible from the meat and you’re going to get tough and inedible…the Salt should never be put on a steak before frying it.
He added that removing expensive cuts like ribeye, strip or T-bone in the magnetronic device is a brief but crucial step in preparing premium beef.
“Put it in the microwave for one or two minutes, it depends on the thickness of the meat,” advised the larvae guru.
“Then you fry it quickly, very little time, as little time as possible, just to give it a little bit of reaction on the surface,” he said, adding that the searing process should not exceed 60 seconds, “just fry it. as little as possible on both sides.
“The temperature inside the meat should reach at least (131 to 140 degrees Fahrenheit) and that’s absolutely minimum,” Vekinis said, “so you get that light aroma and taste pleasure.”
And beef lovers who heed his sage wisdom will see red.
“The ideal way to eat meat is medium rare, so it will be slightly red and cooked on the outside,” Vekinis said. “The only way to be absolutely sure is to start with a thin piece of meat or have a thicker piece of meat that has been properly heated internally in the microwave.”
But steak creators with a taste for flame-grilled beef would probably disagree.
In fact, a 2020 survey commissioned by the National Cattleman’s Beef Association found that 57% of meatheads in the United States prefer their ribs grilled rather than fried or smoked.
And British company Seergrills, which recently launched the “world’s first AI-powered grill”, eliminates manual labor altogether, creating the “perfect” steak using specialist technology in less than 90 seconds.
Gordon Ramsay, the pragmatic restaurateur best known for telling aspiring chefs to “fuck off” when they make stupid mistakes in the kitchen, has racked up more than 2.7 million views on YouTube for his “perfect steak” in March.
Rather than buzzing his bone-in ribeye in the microwave – as Vekinis might have suggested – the British tough guy let the meat defrost on the counter for 15 minutes, seasoned with a pinch of salt before fry and let it baste in a hot pan. for several minutes.
Ramsay proudly praised his pleasingly plated finished product, calling it “beautiful,” “stunning” and “delicious.”