01 Jul How to Temper Steak
I knew I was missing a step. Despite learning how to heat a pan to perfection and fire up the grill without burning off my eyebrows, I struggle with producing a medium-rare steak. Oh, technically, I know how to use the palm method to determine doneness, but my results are hit and miss. Turns out the reason behind my inconsistent results is, as always, impatience. I’m too
disorganized busy to temper steak.
Confession time. I usually grab the steak from the fridge and slap it on the heat. I’ve even been known to thread ice-cold beef kebabs onto skewers thinking it wouldn’t matter because they’re small. Wrong. Especially since I don’t like well-done steak.
If I’m totally honest, I can see myself using the ziploc-bag-in-warm-water alternative rather than thinking ahead 2 hours, but at least I won’t be cooking frosty steaks anymore.
Not convinced? This video might make a tempered-steak convert out of you, too.
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All you have to do is go to Rouxbe Online Cooking School and redeem the 14-day Gift Membership. You can enjoy all Rouxbe has to offer for an entire fortnight — no strings attached.
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Photo © thebittenword. Published under a Creative Commons License.