You can always depend on a scientist to take something simple and make it complicated. Cooking a steak is no different. What is a relatively straightforward process has been complicated to the nth degree in this nonetheless interesting process concocted by Materials scientist Professor Mark Miodownik.

Hosted on the BBC’s iWonder website, Professor Miodownik describes cooking a steak using a sous vide. He then suggests chilling it to -146C in liquid nitrogen and then heating it to +140C in a duck fat-filled deep fat fryer. He says the results are delicious and doesn’t use a pan or griddle at all.

We don’t have liquid nitrogen here at The Stone Grill otherwise we would try this just to see if he is right. We can attest to the taste of sous vide though as we have used it extensively in testing and our regular experiments for new dishes.

An easier way to cook steak

We stand by our own way of cooking steak as it is tried and tested and used by celebrity chefs across the world. It delivers a succulent steak cooked to your liking every time and is about as simple as cooking gets. The only thing you need to do is follow the rules.

  1. Allow the steak an hour to reach room temperature before cooking.
  2. Heat your pan to a high temperature before adding the steak.
  3. Rub the steak with oil and season to taste.
  4. Add the steak to the hot pan and cook 3 minutes each side. This differs depending on the thickness of steak but is a good benchmark for most cuts.
  5. Rest the steak for 2 minutes once cooked.

Some chefs turn the steak once while others suggest turning it once per minute of cooking. Either way works as long as you use tongs and turn carefully. Don’t use a fork or break the surface of the steak as you will lose those valuable juices.

Cooking time varies by cut and by the thickness of the steak. The 6 minute cooking time above is approximate for a medium rare steak. While we certainly won’t tell you how to eat your own steak, it is best cooked medium at the very maximum. Cook it more and you risk it being tough and dry.

Know of any other strange ways to cook steak? Tell us about them if you do!