I joke about this a lot, but I don’t really care what someone else’s preference is for doneness.
I will let them know I just don’t trust myself to do anything over medium-ish on a steak without drying it out because it’s just not something I have experience with.
Theoretically there are ways to cook a ribeye to well done without it drying out. I don’t know what that is. I’ve been smoking and reverse searing to medium rare lately and I’m wondering if that would work. However, I’m not willing to test for the next couple of years until the price of beef comes down.
I personally prefer medium-rare, but if you want a grey (“well” done) steak that is moist, sous-vide is the way to do it. Reverse sear is great for medium, maybe even medium-well, but you have to introduce a moisture barrier (like the sous-vide bag) to keep the moisture in the steak as you cross higher temperatures. The physics of a oven, grill, griddle, or microwave just don’t get you moisture and heat at the same time.
The physics might work for pressure cooking.
I doubt a pastry shell (“Wellington”) would be enough of a moisture barrier, but not sure.
I joke about this a lot, but I don’t really care what someone else’s preference is for doneness.
I will let them know I just don’t trust myself to do anything over medium-ish on a steak without drying it out because it’s just not something I have experience with.
I was under the impression that it’s the laws of physics that makes anything over medium-ish dry.
Theoretically there are ways to cook a ribeye to well done without it drying out. I don’t know what that is. I’ve been smoking and reverse searing to medium rare lately and I’m wondering if that would work. However, I’m not willing to test for the next couple of years until the price of beef comes down.
You could do a sous vide then sear to get whatever temperature you want and I doubt it would dry out much if at all
I personally prefer medium-rare, but if you want a grey (“well” done) steak that is moist, sous-vide is the way to do it. Reverse sear is great for medium, maybe even medium-well, but you have to introduce a moisture barrier (like the sous-vide bag) to keep the moisture in the steak as you cross higher temperatures. The physics of a oven, grill, griddle, or microwave just don’t get you moisture and heat at the same time.
The physics might work for pressure cooking.
I doubt a pastry shell (“Wellington”) would be enough of a moisture barrier, but not sure.