So first of all you'll never make a choice steak turn into a prime steak. Just not going to happen. USDA grading of meat is interesting but I'll talk more on t

So first of all you'll never make a choice steak turn into a prime steak. Just not going to happen. USDA grading of meat is interesting but I'll talk more on that later. It's just enough to say you cannot use any magic method to take a steak and change it from one to the other. Second everything they talk about in this post as far as what they do and the outcomes they get is correct. My problem with it is their reasoning why it works is wrong. They kind of poke fun at people like Alton Brown but what they don't say is Alton Brown would not disagree with this technique to make a steak taste the best that it could possibly be his disagreement would be with the reasonings why it works. Nearly every reason they give why it works is incorrect and doesn't really understand the process is happening. Fortunately you don't have to understand why something works for it to indeed work. This cooking technique has been around for many many years. It's called tempering your steak most decent steakhouses temper their steaks prior to cooking because it works that well. They don't have to understand why it works they don't care why it works and I'm sure the first chefs who figured out it does work had no clue why it worked they just knew it did. That's really all that matters putting all these false reasonings around it adds more confusion or maybe it's trying to lend yourself credibility through baffling by bullshit or technobabble. I'm not sure why it's in there, it's totally not needed. They could have simply referenced Michelin starred chefs who tell you to do the same thing which would lend credibility. So coming back around to USDA grading and prime versus choice. If you've never looked into this it's quite interesting because prime is determined by certain qualities of the beef but only a fixed percentage will ever be labeled prime. So with high quality breeds of cows you get consistently higher quality meat from them. So oftentimes you will get beef that has been graded as choice but would easily qualify as prime it's just they had already graded the allowable percentage limit for prime. On the other hand if there is a lot of low quality cows that come in there is still a certain percentage that must be graded prime so sometimes there is prime that would be choice or select level on any other day except for the fact all of the beef sucked that day. Now in reality it doesn't usually skew that big because of the amount of meat that is being butchered and graded but it could. In practice it generally skews toward choice being equivalent to prime in many situations.