The author of the following recipe means that his steaks are juicier, more tender and more beautiful. Let's check this out:
Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It's easier and cheaper than buying extra equipment. Most people want that great, mouth-watering char on the outside of their steak. But that's the easy part. The hard part is knowing what's going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.
There have been some questions about the cut of meat used in this video. It is boneless ribeye. You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous-vide method, it's very similar to a "roast beef" recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could mess with the timing and result in overcooking.
Please share this if you like meat!
This Invention Makes Gangsters Laugh About Roadblocks
He Wants To Help Suffering People in Africa - By Having Sex
Dogs Smarter Than Men
He Fell 17 Floors From A Skyscraper ... And Survived
You Don't Need Enemies If You Have These Friends
How To Have Your Own Textile Factory At Home
During A Parachute Jump He Faints And Threatens To Smash On Earth
Hopefully His Head Is Not Going To Burst Like A Balloon