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Yields: 4-6 servings. Prep Time: 5 mins. Total Time: 1 hour 15 mins. Ingredients. 1 1/2 lb. top round, flank, or flat-iron steak (about 1 1/2" thick) 1 tbsp.
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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
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Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Let the meat sit for about ½ hour to marinate at room temperature. When ready to cook, heat a cast iron skillet over medium-high heat and sear the steak for a minimum of two minutes per side ...
As is true of any high-temperature frying or baking, [16] when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals. [16] [17] Two processes are thought to be responsible. Heterocyclic amines (HCAs) are formed when amino acids, sugars, and creatine react at high temperatures. [16]
Edwards says to ensure the best quality, let the leftover steak sit out at room temperature for about 30 minutes. When ready, heat a frying pan over medium heat and drizzle with a neutral oil ...
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