This article introduces a new and easy method for cooking steak that requires minimal oil, avoids burning the surface, and is presented as being foolproof. This method, which uses a non-stick pan and a cold start, is contrasted with more traditional and other modern techniques.
Traditional Steak Cooking Methods
High-Heat Sear and Rest
The traditional method involves searing the steak at high temperature to create a crust, followed by resting periods to allow the heat to penetrate the meat. This process is repeated, resulting in a well-cooked steak. However, this method can be time-consuming, requiring at least 20 minutes for resting alone, and a total cooking time exceeding 20 minutes.
Oven Finishing
Another traditional approach is to sear the steak and then finish it in the oven at around 170-180 degrees Celsius for approximately 18 minutes. Restaurants often favor this method because it saves labor and allows for smoother service.
Drawbacks of Traditional Methods
A significant drawback of high-heat searing is the risk of overcooking the exterior while leaving the interior raw. This can occur if temperature control and resting periods are not carefully managed. The end result may be undesirable layering (overcooked outside, raw inside).
Alternative Methods
Sous Vide (Fat Loss Method)
The sous vide method involves cooking the steak in a temperature-controlled water bath using a sous vide immersion circulator. This ensures even cooking and precise temperature control throughout the meat. The steak is then seared for a final crust. While effective, this method requires specialized equipment, including a sous vide machine, a water bath, and potentially a vacuum sealer. It also takes a considerable amount of time, ranging from 1.5 to 3 hours, or even longer for larger cuts of meat. Long sous vide cooking times can also result in a powdery texture.
Reverse Sear
The reverse sear method involves slowly cooking the steak in a low-temperature oven (50-100°C) until it reaches the desired internal temperature, then searing it for a crust. This avoids the need for vacuum sealing or a water bath. However, this method requires an oven, preheating time (10-20 minutes), and a thermometer to monitor the internal temperature.
The Cold Frying Method: A Novel Approach
This new method is designed for ease and simplicity, especially for home cooks using a non-stick pan. It's called cold frying because you start with a cold pan, no oil needed at first, and the steak placed directly into it.
Steps for Cold Frying
- Prepare the Steak: Allow the steak to cool down to room temperature or at least be fully defrosted. Pat the surface dry. Sprinkle pepper on the steak.
- Start Cold: Place the steak in a cold non-stick pan. Do not add oil.
- Cook on Medium-High Heat: Turn the heat to medium-high and simmer for approximately 2 minutes per side. Press the steak to ensure good contact with the pan.
- Flip and Repeat: Flip the steak every 2 minutes, continuing to press it down.
- Adjust Heat and Monitor: As the steak cooks, the heat can be lowered. Keep flipping the steak every 1-2 minutes until desired doneness is reached.
- Use a Thermometer: Use a thermometer to monitor the internal temperature. Insert the thermometer slightly sideways to find the center point for an accurate reading.
- Rest: Once the steak reaches the desired internal temperature (e.g., 50°C for medium-rare), remove it from the pan and let it rest for approximately 5 minutes.
- Slice and Serve: Slice the steak diagonally against the grain to maximize tenderness. Season with salt.
Key Advantages of Cold Frying
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No Oil Needed: Reduces smoke and prevents burning.
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Easy Temperature Control: The low and slow cooking process allows for more precise temperature management.
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Even Cooking: The frequent flipping promotes even cooking and Maillard reaction (browning) across the surface.
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Minimal Smoke: The absence of oil significantly reduces smoke production.
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Relatively Quick: The entire process, including resting, can be completed in under 20 minutes.
Understanding Maillard Reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In this method, the Maillard reaction occurs even at lower temperatures as the steak's juices are heated, creating a flavorful crust.
Doneness and Internal Temperature
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For rare steak, aim for an internal temperature of 45°C.
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The target internal temperature with this method is 50°C.
Fully Cooked Steak
The discussion shifts to fully cooked steak, addressing the common misconception that it's inherently inferior. It's argued that a well-prepared, fully cooked steak can be incredibly flavorful, especially with certain cuts. The key is to ensure that the proteins are fully denatured (deformed) without drying out the meat. The speaker suggests restaurants may avoid serving fully cooked steak because it requires more attention and skill.
Conclusion
The cold frying method offers a simple, fast, and relatively foolproof way to cook steak at home using readily available equipment. It provides a user-friendly alternative to traditional and more complex techniques, emphasizing ease of use and consistent results.