Food52のインスタグラム(food52) - 8月6日 03時04分

@equittner is back at it testing the absolute best way to cook a steak perfectly, every time, for our Absolute Best Tests series. She grilled. She sous vide-ed. She tried wayyy too many other methods. Head to the link in our profile to find out what works best.

[BIHAKUEN]UVシールド(UVShield)

markrzim Clearly not an experienced sous vider. After the sous vide you need to “shock” the meat in an ice bath (still in bag). That brings the surface temp down so you can get a great sear (using your choice of cast iron, torch, broiler or grill) without over heating. That results in perfect tenderness and perfect Maillard.

lburanas Ok but what about combining the first most tender method (sous vide) with the first best char (grill)??? Then you’ll get the best of those 2 criteria.

obsessiveeater The @kenjilopezalt reverse sear on bigger cuts is amazing! Do it everytime now and get perfect results

seattlebordonaros Oh my gosh! 🙌🏻 Yum! I’d love to be there for taste testing!!!

kimberlyskow Oh to be one of the few who got to try a piece...

kelseykopka @ckopka look this up and bookmark it

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