There’s an easier way to cook steak.  This method ensures you don’t overcook it.  

Variation of Nathan Myhrvold’s “Modernist Cuisine” steak.  

Assume 1.25 inch thick steak, defrosted. 

Equipment

• Convection oven is ideal, conventional oven works too.  
• Either a kitchen blowtorch (what’s used to make creme brulee) or a flaming charcoal grill.  
• Juicer, as long it’s not a centrifugal model

Place steak in the oven at 180 degrees (or as low as your oven allows) for 30 minutes.  After you take it out, you have the following options:

• Sear steak with a kitchen blowtorch (what you use to make creme brulee) until the outer layers of both sides are crispy.
• Eight second sear, both sides, on flaming charcoal grill.  

The rareness will be evenly distributed throughout the steak, similar to what you get with a steak cooked sous vide.  That is, there won’t be a red middle surrounded by a layer of pink, surrounded by a layer of well done tissue.  Cooking on low heat ensures the steak is moist and tender throughout because heat isn’t high enough for meat protein to denature to the point when texture toughens and moisture disappears.  In fact, this is the only way to cook a steak well-done without making it leathery and dry.  

Using this method, you get done-ness, on the left, that’s even distributed.  Conventional method of cooking gives you steak on the right.  

I prefer a well marbled Strip Steak (New York). Not as flavorful or fatty as rib-eye, but it’s firmer and thus, easier to cut.  I avoid tenderloin because it lacks flavor and fat and it costs almost twice as much as the New York cut.  And the tenderness of the New York steak that’s achieved from using this cooking method is perfect for me.

Costs $20 and I use it to sear mackerel, steak, black cod miso, and baby back ribs.  

Dipping Sauce

Juice ginger and garlic, and if you want, something sweet, like an apple.  Add soy sauce.  Ratios are up to you.  You can also add sriracha, horseradish, or wasabi.