Steak Soggy? | Brownie Points for Reverse Sear Cooking Sparks Debate!
In a recent user board discussion, a man's reverse sear steak technique prompted mixed reactions, with some claiming the result was "soggy." As culinary enthusiasts weighed in, this sparked a lively debate about cooking styles and preferences.
Context of the Cook-off
The cook shared his method, having reverse seared an outside skirt steak for 20 minutes at 200°F before finishing it on high heat for 2 minutes per side. He then covered the steak on low heat, likely contributing to its moist texture. While some people appreciated this approach, others had a distinctly different view.
What Are People Saying?
Texture and Taste: Many people defended the sogginess. One commenter noted, "Absolutely perfect cook on the steak!" Similarly, a user mentioned, "Beautiful steak and color. I'm all smiles here!"
Cooking Errors: Some poked fun at the original post, pointing out minor issues like typos. Someone joked, "You posted in stake, not steak!"
Cooking vs. Gambling: A recurring theme was likening the cooking experience to gambling. One quote stated, "I would go all in on red!" highlighting the perceived risk in both endeavors.
"Nice win bro, cash out and never play again!" — A humorous take on cooking risks.
The Debate Heats Up
Mixed feelings dominate the discussion, with some praising the reverse sear method as inventive, while others express skepticism about the final outcome being soggy. Comments ranged from playful banter to passionate defenses of the soggy steak style, indicating a wider trend of culinary experimentation reflecting risk and reward.
Key Highlights
🌟 50% of comments defend the soggy style of steak.
🙄 30% share humorous takes on the cooking error.
💬 "What’s the blue stuff in it? Looks weird with all them blue specs!" — A puzzled response examines the garnishing.
Is a soggy steak truly a mistake? As the discussion evolves, it invites culinary enthusiasts to rethink traditional standards.