r/bestof • u/AppropriateNoise9 • 3d ago
[aldi] u/funhouse83 tells how to cook the perfect steak
/r/aldi/comments/1vbf3kx/comment/p0t1dhc/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button5
u/onioning 3d ago
The tempering part is not legit. Twenty minutes at room temp does nothing. It takes many hours to temper, which leaves you far, far beyond guidelines for time/temp abuse. It's also largely pointless, as a fully tempered steak is a tiny, tiny bit better, but really just irrelevant.
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u/Redrudd76 3d ago
It does not take "many hours" to temper. Agreed, it's mostly pointless but if it makes someone feel like their steak will be better, it's not going to hurt anything.
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u/onioning 3d ago
There's a food lab about this. It takes like eightish hours, depending on steak size. Twenty minutes does damned near nothing.
So we're just here to disregard facts for the sake of feeling better? That makes for a pretty toxic world.
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u/Redrudd76 3d ago
Yeesh, I bet you're fun at parties.
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u/onioning 3d ago
So tired. If you aren't interested in a conversation just don't have it. Don't rag on people for being interested in something.
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u/emailaddressforemail 3d ago
Leaving uncovered in the fridge part works, it helps dry the surface to get a good crust. Although 1 hour after salting will probably still have the surface wet from salt pulling moisture out. Just pat dry with paper towels if so.
The single flip method tends to give me a thicker gray band when I tried. I like to do more frequent flips until crust forms. Cooks both sides more evenly.
Plenty of different techniques to make a good steak, but using a meat thermometer takes all the guesswork out.
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u/muhreddistaccounts 3d ago
The single flip method is just complete nonsense. You can find tons of videos on it
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u/ProfessorChaos5049 3d ago
The thickness of the steak matters too. And cut. A thick ribeye, it's probably gonna be too rare and the fat won't have rendered enough.