Very interesting concept here. No doubt that cooking lore would slap you across the face if it could for even stating such a crazy idea....blasphemy. This link on RouxBe's Cooking School site appears convincing, but as a declared amateur food scientist I must apply an experimental technique to this claim. I am particularly excited by the apparent credence ("If texture and moistness are more important, then flip every minute..") given to this method by the great Harold McGee, a true food science god. But, extraordinary claims require extraordinary evidence. So calling all chefs, thats you Chef Danjenator and Chef T-Rowe; your mission should you choose to accept it is too conduct this potentially ground-breaking experiment.
As my team of chefs are true steak connoisseurs, we will be cooking our steaks to an internal temperature of 130ºF (Medium-Rare). A Kansas City Strip will be the hardware of choice. Side note here: the name of this glorious piece of meat may have been hijacked by a New York ad campaign in the 70's. Other names include: top loin steak, strip steak, New York steak, New York sirloin steak, contrefilet, strip loin steak, New York strip, hotel steak, hotel cut strip, ambassador steak, club sirloin steak, and strip sirloin steak.
We need photos (internal and external), cooking times and notes on taste, texture, etc........
I will be using a cast iron griddle, but remember this is the pan method, so griddle, stainless steel pan or cast iron skillet. Grill need not apply.
This message will self destruct in 5....4....3....2....1....
Flip-Often Method
Harold McGee's take on the Flip-Often
As my team of chefs are true steak connoisseurs, we will be cooking our steaks to an internal temperature of 130ºF (Medium-Rare). A Kansas City Strip will be the hardware of choice. Side note here: the name of this glorious piece of meat may have been hijacked by a New York ad campaign in the 70's. Other names include: top loin steak, strip steak, New York steak, New York sirloin steak, contrefilet, strip loin steak, New York strip, hotel steak, hotel cut strip, ambassador steak, club sirloin steak, and strip sirloin steak.
We need photos (internal and external), cooking times and notes on taste, texture, etc........
I will be using a cast iron griddle, but remember this is the pan method, so griddle, stainless steel pan or cast iron skillet. Grill need not apply.
This message will self destruct in 5....4....3....2....1....
Flip-Often Method
Harold McGee's take on the Flip-Often
