Quote:
Originally Posted by javadog
I know how to do it, I don’t need to look it up. I’ve cooked a steak about every way there is possible to cook one. I just happen to think that, for the temperatures that I shoot for in the finished steak, it’s not a very good way to cook it. You most often end up with insufficient browning on the outside or you overshoot your desired final temperature, which is what took place in the video.
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Yup, the term "reverse sear" is one of those Invented for Social Media phrases, similar to the way that "build" has become a noun and not just a verb, and summer blockbuster movies are all called a "tentpole" now. It's a nonsense term that is supposed to make things sound more impressive more than they really are.
Have you ever seen teppanyaki chefs sear twice though? I saw this one guy sear a superb steak once in oil till the outside was hot, and then he let it rest. He seared it a second time in butter with black pepper until brown, and then sliced it. By the time it reached the customer it had become a perfect medium rare. But Japanese steak cuts are smaller and much thinner than typical American steaks, and we tend to sear and then bake or broil. I agree that searing a steak after it's already been partially cooked might dry the steak out, which is why I found this teppanyaki technique interesting. This discussion has got me thinking that I want to find an outstanding Tokyo style teppanyaki place - the $400+ lunch if you will, in California. I'm thinking Los Angeles area.