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I think many steak lovers will miss the distinctive "brown" taste caused by the Maillard reaction, which occurs at higher temperatures. When oven cooking is re
by scott_karana 12y ago
I think many steak lovers will miss the distinctive "brown" taste caused by the Maillard reaction, which occurs at higher temperatures.
When oven cooking is required, I typically use a variation of Alton Brown's "cast iron pan" technique.
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html http://www.foodnetwork.com/recipes/alton-brown/pan-seared-ri...
- chrisgd 12y agoI should have provided this link (http://modernistcuisine.com/recipes/low-temp-oven-steak/ http://modernistcuisine.com/recipes/low-temp-oven-steak/) You sear it first in a hot pan. I even did while completely frozen and it was awesome.
- scott_karana 12y agoGreat idea! Thanks for the link :)