PERFECT STEAK Searing: PRO Chef Secrets Revealed (Food Science Explained) скачать в хорошем качестве

PERFECT STEAK Searing: PRO Chef Secrets Revealed (Food Science Explained)

Stop guessing! Achieving a perfectly seared steak—crispy crust, juicy interior—is not luck; it's food science. In this episode of Culinary Compass, we dive deep into the Maillard Reaction, showing you the exact temperatures, oils, and professional cooking techniques chefs use every day. Learn how to choose the right pan (cast iron vs. stainless steel), the ideal amount of oil, and the crucial resting period. We break down common mistakes and ensure your next steak dinner is truly gourmet. This is culinary education simplified for the home cook, focusing on precision and healthy living principles. Don't forget to like and subscribe for more deep dives into nutrition and mastering the kitchen! Below is the full recipe breakdown: *RECIPE: PERFECTLY SEARED NY STRIP* Ingredients: 1 (12oz) NY Strip Steak (1.5 inches thick) 1 tbsp Grapeseed Oil 1 tbsp Butter 2 sprigs Thyme 2 cloves Garlic Salt & Pepper Instructions: 1. Pat steak dry and season heavily with salt and pepper. 2. Heat grapeseed oil in cast iron pan until smoking (around 450°F). 3. Sear steak for 3 minutes per side without moving it. 4. Reduce heat, add butter, thyme, and crushed garlic. Tilt the pan and continuously baste the steak with the melted butter mixture for 1 minute. 5. Remove immediately and rest for 10 minutes before slicing against the grain.