6 ms·

I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among th

• PaulRobinson 2mo ago
  All metaphors break at some point. However, your example actually proves the point. How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How many home cooks know about reverse searing? Or timing? Or resting? Or seasoning? Is it all learnable? Sure. But even something as simple as steak has nuance that needs to be learned, equipment deployed to go from "pretty good" to "great", experimentation and trial and error. Steak is the simplest thing to choose to get started. It's also the hardest to get right. Building an app is the simplest thing to choose to get started. It's also the hardest to get right. So, honestly, the whole metaphor stands up pretty well for me, specifically because of your response.
  • danielmarkbruce 2mo ago
    Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
    • PaulRobinson 2mo ago
      That "simple process" requires equipment most people don't own or know how to operate, an oil most people don't keep in their cupboards, and is suggested in a book most people haven't heard of by a tech CTO they would not recognise the name of. Honestly this is like the Dropbox comment all over again. Everyone is missing the point, it's glorious. :) Most people cooking steaks don't care about the optimal way to cook steaks, or want to find out. Most people building software today don't care about the optimal way to build software, or want to find out. That's TFA. That's the point. That's what we're discussing. :D
      • danielmarkbruce 2mo ago
        Corn oil is cheap and available at costco. A sous vide is a fancy french name for a $150 device from target that keeps water at a specific temperature... This "simple process" is much, much simpler than most meals one cooks at home. It's not much harder than microwaving something. You are missing the point. With a small change in the way you do something, the really good thing can be made.
        • gbin 2mo ago
          I read corn oil while I expect 3 star Michelin steak. What are we talking about oO
        • garbageman 2mo ago
          Sous vide are even cheaper now, $30 for a basic one, provided you've got a stock pot or something large enough to set it in.
          • puchatek 2mo ago
            You need something to vacuum seal the food. Is that included in the $30?
            • danielmarkbruce 2mo ago
              you really don't for most things. Ziplock is fine for things that take an hour or two.
    • pton_xd 2mo ago
      Reminds me of recipes like brining a turkey in Dr Pepper... sure it may taste fine, but I'd rather not eat food prepared in plastic bags with processed oil.
      • danielmarkbruce 2mo ago
        Then don't go to a good restaurant. Sous vide is extremely common, and oils of various types are used liberally.
        • pton_xd 2mo ago
          Yeah, that's (one of the reasons) why eating out frequently is unhealthy.
          • danielmarkbruce 2mo ago
            The discussion is about a good steak....
        • gamblor956 2mo ago
          Steakhouses, and most restaurants, do not sous vide the meat. It takes too long.
          • danielmarkbruce 2mo ago
            Many do. They don't start when you order....
            • crazygringo 2mo ago
              Exactly this. It's all done ahead of time. The grill cook only has to throw it on the grill, sear it, warming it up enough to eat, but making sure the interior doesn't go above whatever the original sous vide temperature was.
            • gamblor956 2mo ago
    • fishtoaster 2mo ago
      Since we're deep enough in this thread where we're talking about steak rather than AI, I'd like to lean into that. I used to sous-vide a lot. It was certainly great to get perfectly-done steak. but I still didn't love the result and it took me a while to figure out. Specifically: sous-viding at 130 doesn't reliably render fat. So it's great for a lean filet mignon like your suggesting, but kept giving me rubbery fat in anything with more fat or significant marbling. I eventually switched away from sous-vide (I usually either grill or reverse sear, depending on my effort/time availability) for most cuts these days.
      • danielmarkbruce 2mo ago
        Sure - but you shouldn't be running a ribeye, as an example, at 130. Run it at 138 for 4 hours.
      • searealist 2mo ago
        The internet loves using 137 for Ribeyes for the reason you said. I've had good luck going with 135 for ~4 hours.
      • StilesCrisis 2mo ago
        Same! Unless I'm doing a filet, I just prefer grilling. Or reverse sear if you don't mind running the oven.
      • oconnor663 2mo ago
        If the problem is that the temperature is too low for the cut, you can just use a higher temp?
    • gamblor956 2mo ago
      a filet better than most restaurants. Bad restaurants, sure. It does not hold a candle to any half decent steakhouse.
      • searealist 2mo ago
        Sous vide is fool proof, you cant mess it up. All you have to worry about is the sear, and that's easy too.
      • sethammons 2mo ago
        I went to the second rated steakhouse in NY at the time and got a steak some ten years back. I would have preferred my home-sous-vide by a wide margin. I have only had a better steak twice, and only once from a restaurant
    • StilesCrisis 2mo ago
      You leave it unseasoned until the end?
      • danielmarkbruce 2mo ago
        For a filet for 1 hour, you can sort of do what you want. I add a tiny bit of olive oil and salt, but not much. If you start going longer times with the sous vide, you can get different reactions so you have to be more careful.
        • crazygringo 2mo ago
          It's pretty critical to salt fully (not just a tiny bit) at the start rather than at the end. Meat where the salt is just on the surface, vs. meat where the salt has fully penetrated, is like night and day.
    • 1659447091 2mo ago
      > Go to costco, buy prime filet. Put it in a ziplock [...] What in the world are you guys in this thread doing to steak? Absolute blasphemy. Costco steak? ziplock bags? drowning it in warm water? deep frying in corn oil? meat thermometers? Steak is not this complicated. The important part is the meat itself. Find a decent butcher (preferably one that dry-ages) or use a grocery store's butcher cuts over stuff they bulk package. Also, ribeyes (bone-in but if not still ribeye), other cuts are for steak and egg omelets. Lightly salt (or season, oil, dry-rub, etc); Pan sear, preferably blue steel cookware; then broil. Don't stab the meat with a meat poker...after cooking enough steaks the same way one can simply tell what temperature is. Ask me to cook anything else outside steak and eggs and I will absolutely butcher it, but steak deserves better than ziplock bags and deep frying
    • StilesCrisis 2mo ago
      Today I learned that lots of people think they know how to make a great steak, but give terrible steak-cooking advice.
  • MostlyStable 2mo ago
    My point is that steak is very, very, very far from the hardest to get right. I'm not going to contest your argument about how hard it is to get right, I'm going to argue that innumerable other dishes are vastly harder. Because the quality ingredients are harder to find, because they involve far more steps, each of which is harder to judge, because often good recipes or instructions simply don't exist, etc. etc. etc. Every single difficulty that you imagine exists to make a truly great steak exists 100 fold for other dishes. In my opinion, steak has gotten the reputation that it has because it's so easy to get top tier restaurant quality at home (relative to cooking more generally). It is easy enough that, with a little care, almost any one can master it if they decide to, and therefore lots of people try and end up caring, and discussing, and sharing tips, etc. There are a whole host of dishes where true mastery, to restaurant level, is borderline impossible for a home chef, and so most people never even try. I don't disagree that reliably getting the last 5% of quality out of a steak is non-trivial, but the idea that, relative to the entire world of cooking, it's particularly difficult is laughably incorrect.
    • calf 2mo ago
      A steak is hard because the processes to make it are physically contradictory (crust vs interior). Its hardness is a microcosm for why cooking in general is hard. There is a profound value in that, in that if you can handle a single steak (to some standard of satisfaction) then you will have the general skills to handle recipes involving even more steps. It becomes a reduction argument. It is true that the more moving parts/steps/interactions a dish involves the hardness grows combinatorially. But that is logistical hardness, e.g. managing the complexity of a flavor profile. Soon that amount of multiplication/permutations escapes the realm of any one human being to handle.
  • Brian_K_White 2mo ago
    This is a whole lot of nothing. Sure there are a few things that knowledge and skill can do to make a steak better or worse. But the entire range from worst to best is just tiny. The best steak in the world is not a steak moon shot, it's just barely any different from what anyone can do after barely any instruction. It's a tiny thing to become about as good as it's possible to get.
  • s_dev 2mo ago
    >All metaphors break at some point. The map is never the terrain. All software to an extent is a model map of some real world phenomena. The limitations of which can actually be advantageous, a good example is why games with poor graphics can be so immersive.
• froh42 2mo ago
  I was just curious asked chatgpt: How can I make a really great steak myself? What to look out for, what to do. Give me detailed instructions. I got a really good answer (including - cut, temperature and reverse searing), so I probably won't even need understanding. (Oh - and yes, I can cook - the answer mirrors what I already know). Yes, it was a very, very poor analogy, because cooking a steak is a well known and well documented thing where LLMS produce good output. They fail when you get off the beaten path and try to do something that's not "mainstream".
  • bluGill 2mo ago
    AI has proved several times they can prove some complex math things that humans have been trying for decades so solve. They have not failed and have clearly done complex things humans cannot. Since humans have not done it before you cannot call it on the beaten path.
  • _puk 2mo ago
    I compare this to doing my first smoke (was gifted a smoker). AI gave me the cut, the temp, the timing, the things to watch out for. Chicken's the best to try first, can't mess that up. After goodness knows how many hours.. Pretty inedible leathery chicken.. "Oh my bad! I gave you the timings for a different meat"
    • riknos314 2mo ago
      While smoked turkey (from Reese bros) is easily the best poultry I've ever had, I certainly would not call poultry the best place to start learning smoking. In general I'd recommend starting with the most forgiving meat available to you (IMO pork butt or shoulder are great options) as even when you don't hit the ideal cook you often still get enjoyable results. Repeating the process enough times to learn how to dial in a cook is much easier when the misses don't suck.
  • derriz 2mo ago
    Funny I tried the same and it advised a using searing/smoking hot pan. Which is poor advice unless you enjoy the bitter acrid taste of burnt meat. The Maillard reaction doesn’t require those sorts of temperatures (under 180C is hot enough) - especially as the surface of the steak will dry from the oven phase of the reverse sear. “You were right to pull me up on that…”
• MerrimanInd 2mo ago
  I'm more of a coffee nerd than a steak aficionado but I've often made the comparison between those two. In both cases, the enthusiast considers their skill in making coffee/cooking steak to be a differentiator and they immerse themselves deeply into the process, skills, and tools. But for both coffee beans and steak the most important factor for a good end product is starting with high quality inputs. In other words, most of the work is being done by the farmers, the processors, and the quality of the raw stock (the cow or the coffee plant). Your job at the very end of that long value adding chain is to not ruin the hard work that others have put into it. I'm not sure if this analogy holds up in the AI software metaphor that the author of the blog post is making.
  • SoftTalker 2mo ago
    To achieve the best outcomes, I agree. But even a cheap steak can be decent if it's cooked properly. And an expensive prime cut can be ruined by cooking it improperly.
    • recursivegirth 2mo ago
      Any steak can be delicious with a butter bath and then hit it with that A1 :).
      • chuckadams 2mo ago
        > hit it with that A1 Sir, I regret to inform you that you are going straight to hell.
        • zem 2mo ago
          ah, more of an HP person I take it?
          • jmalicki 2mo ago
            Everyone knows steak is better well-done with ketchup.
• onlyrealcuzzo 2mo ago
  I also don't think the analogy will age well. It might take more than 10 years, but robots will almost certainly master cooking single pieces of meat. It's substantially harder to reach self driving than it is to cook a "good" steak. Sure, for probably quite a long time you'll be able to find someone who can cook a way better steak than the best robot, especially because taste is extremely subjective... You can debate the horizon and the extent, but changes ARE coming. Change is the only thing you can count on besides death.
  • amanaplanacanal 2mo ago
    Maybe. It depends what you count as part of cooking the steak. I need to go to the market, find the steak I want, and purchase it, get it home, and put it in the fridge. Then when I want to cook it I need to find it in the fridge, unwrap it, season it, and let it come up to room temp. That's all before you get to the actual cooking. The self driving car already does everything.
  • smcg 2mo ago
    How many analogies age more than 10 years anyways? They are contextual. It will be a while before a robot flips steaks cheaper (and better) than a human line cook.
  • gffrd 2mo ago
    > It's substantially harder to reach self driving than it is to cook a "good" steak. Well, we don't know that, because neither have been achieved.
    • onlyrealcuzzo 2mo ago
      > Well, we don't know that, because neither have been achieved. Sure, we will completely ignore Waymo and move goal posts...
      • officeplant 2mo ago
        Is it moving the goalposts to ask Waymo to demonstrate a drive across America and not in well mapped cities with only lower speeds? How did we define "self driving"?
• wheels 2mo ago
  Agreed. I'm an avid cook. Sous vide circulators are cheap now, and so are meat thermometers. Doing a steak well is one of the easiest cooking tasks, to the extent that I won't bother paying top dollar in a restaurant because it's so easy to do restaurant quality at home. I could teach someone to cook a restaurant quality steak in a couple hours and a few practice runs.
  • criddell 2mo ago
    I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant. I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.
    • garbageman 2mo ago
      Salamander broiler would be incredible to have at home. We get decent results from using a cast iron pan thats as hot as we can get it. At most we can sear 2 steaks as it tends to cool off pretty quick even under high heat. Got any better alternatives that a home cook could use?
      • CBLT 2mo ago
        I've tried a blowtorch and a barbecue, but they're not as good as cast iron. Best results from just spending $15 on a second cast iron.
        • criddell 2mo ago
          Are you just heating the bare cast iron to crazy hot temperatures and then putting the steak in? I've thought about trying that, but I'd need to first strip the seasoning off the pan to avoid all kinds of nasty flavors. The second pan makes sense...
          • 2mo ago
• turtlebits 2mo ago
  The problem is that not everyone can afford/wants to spend on a high quality cut. A good cook can make a cheap cut of meat taste great. There's no single right way of cooking a steak and that can include spices/herbs/marinades/oils/etc.
  • ch4s3 2mo ago
    There's a floor on quality for producing a good steak. Below that floor you'll be better served preparing the meat another way entirely.
• jnwatson 2mo ago
  It is a great analogy, as the vast majority of software tasks are CRUD or glue logic. At this point, relatively narrowly-defined tasks are a solved problem with frontier models. It is only more advanced tasks with broad scope and large context that frontier models have more limited results.
• varispeed 2mo ago
  How do you get around the idea of poisoning oneself? Keeping meat part raw feels uneasy.
  • deleted 2mo ago
    [deleted]
  • MostlyStable 2mo ago
    You are protected in two ways: The first, and by far most important is that unlike ground meat, your bacterial concerns are almost entirely on the surface. Unless something very very very wrong has occurred in the processing and transport chain, bacteria will not have penetrated into the meat. And if it's gotten bad enough that they have, you will almost certainly be able to see and smell it. And the surface is cooked to a temperature far in excess of that needed to kill bacteria. And even for the interior, rare is not the same as raw. A completely rare steak should be cooked to between 120 and 130 (if you want it "blue" you might go down to 120). That's enough to get a decent reduction in bacterial count on it's own, although admittedly many techniques will not hold it long enough to get the number of log reductions that food safety guidelines recommend, in the case that you somehow did have a large bacterial infection in the interior. So the answer to your question is that if you are buying your meat from an even halfway reputable source, the only place that bacteria might exist is on the surface, where it has been cut by tools and handled by the butcher/you and in general come into contact with the world. Those bacteria will be 100% killed by the cooking process. The odds of getting sick from a rare steak are low enough that if you are concerned about that, there are innumerable other things in your life that you should be more concerned by.
    • tstrimple 2mo ago
      Great answer. Just to add, this is with red meat where E. Coli is the main concern. That exists in the gut of the animal and that bacteria can travel to the surface of the muscles during the butchering process. Poultry on the other hand is mainly concerned with Salmonella which does live in the muscles of the animal. That's why people aren't ordering rare chicken breast.
• ghostbrainalpha 2mo ago
  Am I the only one who thinks the "reverse sear" is like cheating? It takes out all of the skill when you move from the pan to the oven, and I lose all of the fun in learning to be chef.
  • airstrike 2mo ago
    I agree, it's cheating. My bad hot take is if you're using a meat thermometer and reverse sear to cook steak, you're like a kid on training wheels.
    • bigfishrunning 2mo ago
      I'll cheat all day then. If I'm going to spend what a good steak costs, I'm going to do everything in my power to make sure I'm not ruining it.
    • ssl-3 2mo ago
      People are allowed to use tools and non-traditional techniques, even when it feels like cheating. They needn't be chastised for this. The gestapo isn't going to kick in the door and haul folks away for using reverse-sear and a meat thermometer while they cook a steak in their own kitchen. (And everyone is free to seek their own kind of masochistic pride, if that behooves them. When a person has better satisfaction [or whatever they get out of it] from doing things the hard way, then that's OK too.)
      • airstrike 2mo ago
        I'm not chastising anyone, I have no power over them
        • ssl-3 2mo ago
          > you're like a kid on training wheels Anyhoo.
          • 2mo ago
• comfysocks 2mo ago
  Agreed. With steak, the main point is to let the quality of the meat speak for itself. Too much input from the cook and you just get in the way of this.
• ge96 2mo ago
  hehe I always turn mine grey but I have mini bella mushrooms on top
• blmarket 2mo ago
  Now it's steak, tomorrow it can be pasta, next year it can be watermelon kimchi.
• Animats 2mo ago
  > I take the point, but I think the author picked a poor analogy. He may have missed the point. AI-generated code does not seem to have parsimony, for one. Generating code is cheap, so there's no drive to condense it. LLMs are not yet good at formulating abstractions to make code smaller, leading to code bloat. It's the same phenomenon that appears when humans modify code they only partially understand by adding special cases to general code. There are complaints about "elegance", but it's more useful to talk about parsimony. Code bloat is measurable. Elegance is hard to assess.
• ed_elliott_asc 2mo ago
  And salting overnight :)
• belorn 2mo ago
  I wonder if something is lost to translation. Cooking a stake could be the simple act of putting the steak in the oven with basically zero seasoning with a thermometer and then wait until medium rare with some optional searing. It could also mean trim the meat, cut into slices, seasoning, and frying/grilling them to each persons personal taste, which include well-done. Perfect grilled steak, especially well-done, is something I find very few people have the experience or skills to do well, especially over a coal grill where the heat won't be constant and the person also need to first have good experience in making a good and even coal bed.
  • NooneAtAll3 2mo ago
    is "cooking" here used in some kind of very specific sense? isn't it just a word for "making food", so would include grilling as well?
    • deleted 2mo ago
      [deleted]
    • belorn 2mo ago
      That was my interpretation, in which there are many ways of cooking of steak. Some will be very easy, while other to methods seems to give many chefs problem (both professional and home chefs). Many people seem for example to associate well-done steak with something that is dry and burned, rather than something that simply takes more work, precision and skill to get right.
• efitz 2mo ago
  Prime with good marbling + sous-vide makes it easy for beginners to match steaks from the best steakhouses.
• dragonfax 2mo ago
  Just to add my favorite fool-proof method to the others already listed here. A meat probe and the 30-second flip technique is a stupid-easy way to a perfect steak every time. Just make sure you've got great ventilation. Also salt the meat 1 hour before.
• pnathan 2mo ago
  Reflecting on the matter with a colleague - Some people just want to _cook the steak_. They don't want to attend or understand to cuts, thermometers, and searing.
• superultra 2mo ago
  I can’t confirm the quote online but I remember Julia Child saying in one of her shows that it’s easy to make a good omelette and almost impossible to make a great omelette.
• tptacek 2mo ago
  "Omelet" is the right (and classic) analogy here.
• d0mine 2mo ago
  it reminds me that making a ring is not rocket science https://youtube.com/shorts/NPKOGqXKLq4 https://youtube.com/shorts/NPKOGqXKLq4
• atomicnumber3 2mo ago
  So, once you've used your knowledge to make several important pre-task decisions, the task is easy? Pre task decisions that a layperson would accidentally make implicitly because they don't even know to ask, which will probably result in them still not enjoying their steak despite having nominally done the task itself correctly? Imagine someone walking into their local grocer, grabbing a prepackaged porterhouse steak (because it's fancy right?), salt and pepper (because for a good steak that's all you need, right) and then wondering why part of it tastes bland and overdone, and the other part bland and under-done. Sounds pretty analogous imo.
• HPsquared 2mo ago
  French fries are much harder to get right, for example.
• fumeux_fume 2mo ago
  [flagged]
• theodric 2mo ago
  3 minutes on each side at 600 watts on cast iron, throw it in a foil packet, and ignore it until the rest of the meal is done and plated. I'll leave it to you to figure out how to unfuck AI, but I reckon 600 watts won't provide enough inference capacity.
• socalgal2 2mo ago
  The analogy I'd use is using LLMs for coding is like a movie director does for movies. A movie director does not draw storyboards, they ask an H.I. (Human Intelligence) storyboard artists to do that. They don't make the costumes they ask an H.I. costume maker to do that. They don't control the camera they ask a H.I. camera person to do that. They don't usually act, they ask H.I. actors to do that. They don't make the soundtrack, they ask an H.I. composer to do that. They don't edit the video the ask in H.I. editor to do that. Further, they don't just accept what each of those H.I.s does on their first try. The most visible example is when the H.I. actors don't act exactly as the director wants, they retake the scene. But, the same is true of all the rest. As the "director" they "direct" each of those H.I.s toward their vision. IT seems similar for coding with an LLM. I become the director. I direct the LLM. I check it's results and if they are unacceptable I re-take with instruction on how to do things closer to what I actually want.
  • jfengel 2mo ago
    You can always tell a director who does do their own storyboards. The film is always visually bats**. In a good way. I'm looking at you, Guillermo del Toro.
  • antipurist 2mo ago
    One major difference is that H.I. often cares for the outcome, so directing them is enough. LLM has no capacity to care, it is just a tool, more like watercolors that you paint with than a H.I. storyboard artist that can promise you meaningful results.
    • maya335 2mo ago
      The watercolor framing is closer to my experience than the director one. A director can assume the camera person will push back if a shot is unusable. An LLM will cheerfully hand you something that compiles, looks polished in the demo path, and quietly fails on the cases you didn't spell out. Retakes help, but only if you already know which frames are wrong. That's the part of the steak essay that lands for me: the machine will follow a recipe at scale. Judging "this is charcoal dressed as medium-rare" is still on you.
• sourcecodeplz 2mo ago
  what even is a perfect stake? is it rare, medium-rare, medium, well-done? i think it is subjective.
  • oblio 2mo ago
    For me it's well done but 90% of meat puritans will skewer me for that. Even after explaining my reasoning. They'll say either rare or at most medium-rare.
• hluska 2mo ago
  Cooking an excellent steak consistently requires paying attention to many small details and executing each perfectly. Individually with the exception of choosing a steak, they’re all quite easy. Taken together, it takes a relatively uncommon interest in detail. It’s not surprising people on HN find it easy because attention to detail is rewarded in this community/its employers. But common here and common are different beasts.
• Foobar8568 2mo ago
  Depending of the thickness, but all you need is to take out your steak for 30min before hand to 1h, really hot pan, 2min on each side and voila. That will get you there 90% of the time. We do something similar to T-bone or beef ribs, but finish them in the oven. Most people or even restaurant don't let their meat outside nor use an actual hot pan.
• kulahan 2mo ago
  Even easier if you reverse sear. Put it in the oven at 275 for like 25 minutes. Then put it in the hottest pan you can muster for like 45 seconds per side. No need to bring it up to room temp. No need to let it rest after. No need to do anything except those two steps. It’s recommended for 2” thick steaks, and you can go under by half an inch easily, but this can be a little rough on very thin steaks.
• eloisius 2mo ago
  Not sure I agree. I have also always thought steak was pretty easy. Whether a t-bone on the grill, a flatiron skirt steak, or some garbage-tier sirloin with eggs. It’s simple. Salt, sit, cook a few minutes, rest it a few more and eat. Always good. Until I moved to Taiwan. I truly can’t understand how no one can make a steak. From the garbage pale meat glue “night market steaks” to expensive restaurants. Every steak I’ve had here is a complete disappointment. Even when they supposedly use top-quality US prime or Japanese Wagyu, even when the inside looks pink and not burned to a crisp, it’s always total dogfood quality. They often emulate the right look: pink interior, char on the outside, shiny tallow. But something is off. I never feel like I’m chewing a piece of steak. More like grinding tasteless muscle protein into paste with my teeth. I don’t even know how it’s wrong sometimes. I look at it and just know that something is wrong that I wouldn’t even know how to replicate, becayse cooking a decent steak is easy to me.
• dosisking 2mo ago
  The only thing that is hard to cook is Creme Brulee. Pretty much every chef I have ever worked with did it wrong.
• away0g 2mo ago
  egg
• fsckboy 2mo ago
  >I take the point interesting, because if you want a steak medium rare in France you order it "au point", "at the point" >Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master... and knowing about reverse searing is about all it takes but discovery (or rediscovery?) of reverse searing was just a few short years ago. "not spreading infection between patients is easy, just wash your hands" was a huge discovery, not an "oh, everybody knows that"