The Perfect Steak - Heston Blumenthal

The Perfect Steak by Heston Blumenthal

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  Howto & Style

[AnotherAnotherJosh]

I followed the advice step by step, and it was literally the best steak I have ever eaten in my life. The only downside is that I did almost burn my kitchen down, and I think I need to go to the hospital for smoke inhalation and third-degree eyeball burn. Totally worth it, by the way, but any advice on how to avoid this next time? If not, I would gladly risk my life, possessions, and family to experience this again.

[superjsmith45]

You know he is a three Michelin starred chef right

[jaketaz]

how much salt to use?

[TheInfernal36]

Not necessarily. Depends on when you buy it and what condition its in. If its bright red, you can let it age until the color turns to more of a burgundy color. Its still fresh enough to eat medium rare, but now the flavor is better. If its already burgundy, then you don't need to age it anymore period. If its brown already - well, you shouldn't have bought it then.

[arsenalisthebest2010]

the steak is gonna turn black in the fridge quite quickly ...

[TheInfernal36]

Really no other way to avoid this problem other than to buy a grill and cook it outdoors. Either that, or install a great ventilator in your house.

[TheInfernal36]

Can't emphasize enough - if you want restaurant quality steak - you have to buy the really good stuff. Preferably - try and go for prime cuts and definitely DO let the steak age the way he suggested. Dry aging enhances the steak really really well.

[TheInfernal36]

Notice, in order to get the outside crusty but the inside medium rare, Heston turns the steak over and over. Another way to accomplish this without the turning is to put the steak in the freezer for 30 min and then cook it right away in a scorching pan. Then you can sear the steak 2 min each side without turning and get the same effect(this is what Modernist does). The freezer chills the interior of the steak so it takes longer for the heat to penetrate the interior and overcook it.

[rockyfan1990]

Anyone that says this method of cooking steak is wrong obviously thinks that he is better than a michelin star chef

[moss ryder]

actually, that's myoglobin, not blood.

[moss ryder]

Its not a recipe, its a technique.

[moss ryder]

what left-overs?