Steak cooking video?

"Peter" <[email hidden]> wrote in message
news:RV60i.16938$Vi6.15968@edtnps82...

Quoted message said:

I usualy cook my steaks a la Alton Brown. Cast iron fried and finished in
the oven. Someone posted a video of a similar process in reverse,
baked then fried for a nice medium rare.

Does someone have such a link for this video? Apparently I didn't
bookmark it the first time around.

I posted it after reading the article in the latest Cook's Illustrated.
Here is the URL: http://cooksillustrated.com/byissue.asp#topOfPage
I tried it. I have mixed emotions about it, though I didn't heat the steak
to 90F, rather 80F, and I seared it on a hot charcoal grill. It would
probably be
best done in a pan, as the video shows. That also gives you some beef to
deglaze
to make a sauce while the meat is resting.
Also, I would try this first with a 2.5" hunk of sirloin from the "short
end" of the sirloin.
If you do get some grey, there will be a lot of rare left over. I think it's
very
important to rest the steak for 10 minutes, to allow the temp to
equilibrate. The
center of the steak cooks to a slightly higher temp. while the heat
equibrates, and the
periphery doesn't get any more heat. If you don't do that you'll end up with
a raw
center.
Good Luck,

Kent

"Kent" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:RV60i.16938$Vi6.15968@edtnps82...

Quoted message said:

I usualy cook my steaks a la Alton Brown. Cast iron fried and finished in
the oven. Someone posted a video of a similar process in reverse,
baked then fried for a nice medium rare.

Does someone have such a link for this video? Apparently I didn't
bookmark it the first time around.

I posted it after reading the article in the latest Cook's Illustrated.
Here is the URL: http://cooksillustrated.com/byissue.asp#topOfPage
I tried it. I have mixed emotions about it, though I didn't heat the steak
to 90F, rather 80F, and I seared it on a hot charcoal grill. It would
probably be
best done in a pan, as the video shows. That also gives you some beef to
deglaze
to make a sauce while the meat is resting.
Also, I would try this first with a 2.5" hunk of sirloin from the "short
end" of the sirloin.
If you do get some grey, there will be a lot of rare left over. I think
it's very
important to rest the steak for 10 minutes, to allow the temp to
equilibrate. The
center of the steak cooks to a slightly higher temp. while the heat
equibrates, and the
periphery doesn't get any more heat. If you don't do that you'll end up
with a raw
center.
Good Luck,

Kent

Thanks Kent. That is the video I was remembering. I cooked my steak
before you reposted the link. I ended up just tryng something out... I
broiled my steak with the thermometer with the oven rack on the top shelf,
evenly on both sides until it hit about 52 celsius at which point I moved it
too the stove top which I had preheated and seared quickly on both sides
until 60 celsius. I then let it rest. It came out "ok", I think a
slightly lower temp would have served better. Considering I was randomly
guessing at the method.. not a bad steak, I think it was comparable to the
reversed way.