Great suggestion, thank you S! …

Comment on How to Cook a Steak Perfectly Every Time by Malcolm.

Great suggestion, thank you S!

Malcolm Also Commented

How to Cook a Steak Perfectly Every Time
Thanks Louise, much appreciated! We try not to take ourselves too seriously. It’s just cooking.


How to Cook a Steak Perfectly Every Time
I think “ruins it” may be stating things a little strongly. It’s an optional step, but it’s one I like.


How to Cook a Steak Perfectly Every Time
From Alton Brown. And from Serious Eats. And from America’s Test Kitchen. And from Epicurious. And from Pioneer Woman. And from Ina Garten. And from Emeril. No one really “invented” cooking a steak both in a pan and in the oven. At some point, a technique isn’t “ripped” from anywhere. It’s just, um, how it’s done.

I hadn’t seen your particular link before, but I am kind of surprised that Alton is only resting his ribeyes for two minutes. Check out Kenji’s thoughts on the importance of resting meat here.


Recent Comments by Malcolm

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I soak. You don’t have to soak. You do you, player.


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Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Thanks so much, Sophie. Definitely give it a try!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.