The Food Lab: Better Home Cooking Through Science

supersaturated with liquid—there’s more liquid in there than it can hold on to—so when you sli ...

that is only because the edges shrink, giving the illusion of a wider center. In fact, the exa ...

temperature of 130°F, then sliced one open every 2½ minutes to see how much juice would leak out. ...

to widen slightly. Cut the meat open at this stage, and the liquid will be so evenly distributed thro ...

steaks before and after cooking. Aside from a minimal amount of weight loss due to rendered fat, the ...

Afraid your steak will lose its crust as it rests? Easy solution: Reheat its pan drippings ...

The Rules for Pan-Seared Steak Let me explain. No, there is too much. Let me sum up: Dry your steak and ...

even the hottest pan cool too fast to cook effectively. For best results, make sure that your st ...

Rest before serving. For maximum juiciness, it’s important to let your meat rest for at lea ...

THE LEIDENFROST EFFECT, AND HOW TO TELL IF YOUR PAN IS PREHEATED Pop quiz: I’ve got two identical pans. One ...

evaporation, right? The principle demonstrated by my test was first observed by Johann Gottlob Leide ...

This effect can be very useful in the kitchen as a means for judging how hot a pan is if you don’t own an e ...

...

QUICK AND EASY PAN- SEARED STEAKS NOTE: For best results, let the steaks rest for at least 45 minutes at r ...

Two 1-pound boneless or bone-in rib-eye or strip steaks, 1 to 1½ inches thick Kosher salt and freshly ground blac ...

BUTTER-BASTED PAN- SEARED THICK-CUT STEAKS ...

NOTES: This recipe is designed for very large bone-in steaks, at least 1½ to 2½ inches thick and wei ...

SERVES 2 OR 3 One 1½- to 2-pound bone-in T-bone, porterhouse, strip, or rib-eye steak, 1½ to 2½ inches thick Koshe ...

reduce the heat to medium-high, and cook, flipping the meat frequently, until a pale golden brown crus ...

A NEW WAY TO COOK TENDERLOIN STEAKS Sure, the tenderloin is the most tender, buttery-smooth cut of meat on the ...