me_irl

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me🍔irl (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 4 points 8 months ago (1 children)

You could do a sous vide then sear to get whatever temperature you want and I doubt it would dry out much if at all

[–] [email protected] 2 points 8 months ago

I personally prefer medium-rare, but if you want a grey ("well" done) steak that is moist, sous-vide is the way to do it. Reverse sear is great for medium, maybe even medium-well, but you have to introduce a moisture barrier (like the sous-vide bag) to keep the moisture in the steak as you cross higher temperatures. The physics of a oven, grill, griddle, or microwave just don't get you moisture and heat at the same time.

The physics might work for pressure cooking.

I doubt a pastry shell ("Wellington") would be enough of a moisture barrier, but not sure.