This kind of thing chills the blood, folks (be sure to check out the community note):
Got beef? Nuke it: A scientist says it's best to pop that bad boy directly into a lazy chef's preferred household appliance.
"It's always a good idea to heat the meat first in a microwave," explained physicist George Vekinis on BBC podcast "Instant Genius."
The only proper response here:
This culinary whiz kid claims that one should first microwave your steak and then "fry it quickly, a very short time, as short time as possible, just to give it that little bit of reaction on the surface."
Here's a better idea: Don't use the microwave, use the oven.
The idea here is what's known as "reverse searing:" You gently heat the steak up to a target temperature range, then sear the heck out of it on either side to bring it up to perfect internal temperature.
It's a great idea! But doing it in the microwave is a really bad idea.
Why? Because the microwave makes things weird and chewy and bad. It's a bizarre way to cook steak, and most other foods, too.
Instead: Use the oven!
Put your steak in a preheated oven at a gentle 250º. Monitor the temperature closely. When it gets within 10-15 degrees of where you want it to be, pull it and quickly cook it for a minute or so per side in a blazing hot cast-iron pan on the stovetop.
Boom: Perfect steak, every time.
Keep your steak away from that microwave, folks. It'll bring you nothing but misery.
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