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How thick are your steaks and what temperature do they start at? My steaks take almost two hours following the Kenji method D: https://www.dropbox.com/s/4ez9p
by jeff18 5y ago
How thick are your steaks and what temperature do they start at? My steaks take almost two hours following the Kenji method D:
https://www.dropbox.com/s/4ez9pz35wrn7j1o/steak.png?dl=0 https://www.dropbox.com/s/4ez9pz35wrn7j1o/steak.png?dl=0
- tptacek 5y agoAssume a Whole Foods ribeye as the reference steak here. They should not take anything close to 2 hours (you'll note that Kenji's guide agrees). Turn your oven up!
- jeff18 5y agoI will give it a shot! Always excited to up my steak game.
- tptacek 5y agoIf you have a toaster oven, I strongly recommend the toaster oven. They come up to temp fast, and they have a much tighter band of temperatures than an oven, which is always +15/-15 from your set temperature. Holding a tight, low temperature is all you're asking from the oven, and toaster ovens are built to do that (ironically, they fucking blow at making toast).
- ahepp 5y agoWhat are the reasons traditional ovens have such a wide band here? It seems like with modern technology one ought to be able to cut that down a bit. Is it just physically infeasible based on the size of the space to be heated? Or is it tremendous cost pressure for consumer goods? Or something else?
- cthalupa 5y agoA variety of things. More space is definitely harder to heat evenly, especially without airflow coming from something like a convection oven, or keeping relative humidity very high, such as in a combi/steam oven, but a lot of it is cost pressure. If you go far enough up market to Miele, Wolf, etc., you can find ovens that will keep a much more consistent temperature.