On Cooking Steak

Since Rabett Run appears to be working on the culinary side, and the first steak has been thrown out opening the barbecue season in the Northern Hemisphere Eli thought he would share a useful trick.

The problem with cooking steaks or roasts is to get a nice crusty outside while leaving the center, well, unshoeleathered, or the inverse, with the center nice and the shade of red you like while the outside is pasty brown.

What the Bunny is about to betray is one of those utterly revolting secrets that works on the thickest steaks and roasts without the expense and time necessary for using a sous vide.

Build the hottest fire you can, or turn the broiler up to nuclear or heat the frying pan red hot  THEN toss the steak into the microwave for a minute to three or so minutes.  Season the steak with salt and pepper and a little olive oil.  The time for microwaving depends on how red you want the center, from blu to rare to medium rare.  That takes a bit of trial and error and the degree of doneness should be a bit less than you want to eat because of what follows. Another benefit is that even for thick cuts, the meat is evenly done inside.  A little more olive oil, maybe even butter and salt and pepper at this point is a good thing.

You then toss the steak onto the fire, into the oven, into the pan, in front of the blowtorch, into the pit of hell, whatever and crust the outside.  This procedure shortens the cooking time by separating cooking the inside and the outside.