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Most flavor molecules from marinades don't penetrate much below the surface of the meat. (Salt and to a lesser extent sugar are exceptions: they will gradually work their way in deeper in long marinades.) Anyhow, if you actually want your marinade flavors to penetrate more than about 1/8" into the meat, the only real option is injection. But if you don't ...


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ChefSteps inject their cuts of meat with their 'brine', a marinade of salty water, liquid smoke, etc., before putting the entire thing in that brine to speed up the process (6-7 days down to 1-2 days) https://youtu.be/_yTLjYRDDwI?t=51s (at 51s Ben talks about the brine for a pork shoulder, and speeding it up by injecting it. They have other videos for beef, ...


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Have not experienced with chicken, but for steak normally I don't poke holes in it because all the juices will come out when grilling. For cheaper steak cuts though, I think it can help to poke it and even help to put some tenderizing elements to it. I've read somewhere that it is okay to poke as long as you avoid poking across the grain as it causes the ...


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If your sous vide machine is cooking to the right temperature then your steak is not overdone. That's the beauty of the process, your meat will go up to the temperature you set and no higher. You need to take the temperature of the center of the meat when you take it out. If the temperature of the meat is higher than you set the machine to then something is ...


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I am from Kansas. I lived in San Diego for about twenty years and out there it seemed like the meat cutters called the bone in version a New York, and the boneless version a K.C. Definitely the same cut of beef though. Living back in K.S now, I know crazy, my wife came home with cuts that were labeled bone in K.C. strips. I said thats a New York not a ...


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This is my go to method: Lightly season your steaks on all sides with olive oil, coarse sea salt and black pepper and let stand at room temp at least 15 mins-20 mins dry heat a heavy cast iron grill pan if you have one or use a regular pan over high heat Open fan & windows (seriously) in a regular pan: add steaks and cook 3 mins on 1st side then 3 To 4 ...


1

You want to accomplish two things: an interior of fifty two degrees C, and a seared exterior. As mentioned, cooking sous vide is the perfect solution: first cook it, take a flamethrower and mke the crust. No need to rest it either. Without a sous vide you can use your oven set to low temp, and and a thermometer..remove when fifty two degrees and sear..this ...



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