The food lab better home cooking through science ( PDFDrive ) 372
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roasted steak seared right at the end spends relatively little
timeinthehotskillet,resultinginmoreevenlycookedmeat
throughout.
Takealookatthesetwosteaksbelow:theoneontheleft
wascookedusingthetraditionalhot-skilletapproach,while
the one on the right was cooked as part of a whole roast,
thenportionedintosteaks,followedbyasear.Bothhavethe
exact same internal temperature, but there is far more
perfectlycookedrosymeatintheroasted-then-searedsteak
thaninthetraditionalsteak.
Traditionalsearingleavesagrayring.
Mymethodgivesyouperfectlyevencooking.
IknowwhichoneI’drathereat.
OK, I hear some of you skeptics: is thisreally the way
you cook steak at home all the time? No, of course not. It
takeslonger,andsometimesevenIdon’thaveextratimein
the kitchen. If I’m in a rush, cooking prebutchered steaks
usingthemethodoutlinedintheQuickandEasyPan-Seared
Steaks recipe (here) works just as well for tenderloin—just
beextra,extra,extracarefulwiththatthermometer.
