Sear-iously Delicious Steaks

Raw Steaks

The passing of labor day may mean the end of grilling season for some, but that doesn’t have to mean an end to delicious steaks. Cooking an excellent steak comes down to three simple things: 1) a high quality piece of meat, 2) getting the correct internal temperature, 3) getting a good sear on the outside. We find that a good rib-eye steak passes the quality test, and sous vide solves the correct internal temperature problem. But what is the best way to get a perfect sear?
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Thanksgiving Cow

Uncooked Roast

Here at the primary testing facility, it’s no secret that we like red meat.  So, when we found standing rib-roasts on sale shortly before Thanksgiving, we couldn’t resist doing a science to one of them (getting two for control, seemed a bit excessive).

Initial observation:
Roast recipes have always seemed to be a bit of a dark art, with mysterious temperature changes in the middle, cooking times based on mass rather than linear dimensions.  These peculiar practices seem to produce delicious results, and presumably have something to do with how heat flows into the meat during cooking.  In this post we hope to shed some light on how heat flows through a roast.

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Fresh vs Frozen Steak Revisited

As we have previously mentioned, buying frozen steaks can be much less expensive than buying fresh steaks, and the quality was nearly indistinguishable, based on our previous experiment. However neither steak in that experiment was as good as a decent rib-eye should be. There was also a serious lack of control in that experiment with regards to the starting quality of each steak. In this study we examine the effects of freezing a steak starting from two steaks that are nearly identical.  The goal is to see if it makes sense to stock up on steaks when they are on sale and freeze them, or is it better to simply wait until they are on sale to enjoy them.

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Temporal Effects of Slow Cooking on Beef

Raw Meat

When it comes to cooking certain cuts of meat, low and slow is definitely the way to go. Done properly this will melt collagen into mouth watering gelatin, which is absolutely amazing! A slow cooker can be an excellent way to do this, however for some reason meats cooked in a slow cooker can come out dry even when there is plenty of liquid surrounding the meat. To explore this phenomenon we did science to meat.

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Frozen vs. Fresh Rib-eye Steak

In honour of my co-blogger finishing her dissertation we’re doing science to delicious steaks.

Initial observation:
Grocery stores sell both frozen and fresh versions of some cuts of meat with the frozen versions often being much cheaper than the same cuts fresh.  For this study we will focus on rib-eye steaks.

Question:
Is there a difference between fresh and frozen meat?

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