Saturday, February 11, 2012

Frozen Seared Steak

Robyn sent me a link to a new way of cooking steaks, promoted by molecular gastronomists - crazy chefs who come up with ingenious new ways of preparing food based on empirical observation and study, chemical reactions, and SCIENCE! It is these molecular gastronomists who have written the six-volume, 2,400 page set Modernist Cuisine,

This blog describes the frozen steak recipe and where it came from - a request for a few molecular gastronomy recipes that can be done at home with no special equipment.

Basically you sear one side of a frozen steak on a mega-hot frying pan, then immediately put the steak in the oven at 200*F for 30-60 minutes, until it's done to your preference.

Here's my attempt:

It turned out GREAT. So, so so delicious. The outside has an incredible seared taste/texture, but the inside is extremely tender and "buttery soft" as the Kitchen Konfidence blog describes. It was dead simple - no more complex than any other way of preparing steak.

Next time I will use a thicker cut of meat, then keep it in the oven for a bit longer. Everyone should try this method at least once, you'll be convinced!

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