Modernist Cuisine; the $625 cookbook.

Douglas · Apr 7, 2011

Originally Posted by iammatt

So, apparently I was right. A steak cooked in a pan gains approximate 10c/18f while resting.

I have never understood nailing this down to an exact number.

I understand a steak's center heats up as the heat within the steak itself (hotter at the outside where it has been in contact with the pan, cooler on the inside) normalizes and becomes more uniform (entropy!) but how much the center heats up is dependent on the size of the steak.

What does your fancy book have to say about it?

itsstillmatt · Apr 7, 2011

Originally Posted by Douglas

I have never understood nailing this down to an exact number.

I understand a steak's center heats up as the heat within the steak itself (hotter at the outside where it has been in contact with the pan, cooler on the inside) normalizes and becomes more uniform (entropy!) but how much the center heats up is dependent on the size of the steak.

What does your fancy book have to say about it?
Of course it is size dependent, but most times you assume a standard inch steak. The section on meat cooking is too long to summarize, and so far resting rises are only treated briefly.

Douglas · Apr 7, 2011

thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast.

Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.

kwilkinson · Apr 7, 2011

Originally Posted by Douglas

thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast.

Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.

I would imagine the resting temperature to raise a lot more for an oven-cooked rib roast, actually. The surface area of the roast means that it can hold a lot more heat to continue cooking after you pull it out. Whereas the steak would cool off much more quickly, even though it was cooked at a higher temperature.

Anyway, looks like the Modernist Cuisine guy has the same magic resting kitchen that Matt does.

Douglas · Apr 7, 2011

i'm not sure there's any point in getting into a big debate about it, but the ratio of volume to surface area in a relatively thin steak is a lot higher than in a roast, and the surface temp of the meat is likely lower in the oven than in a pan to boot.

mm84321 · Apr 7, 2011

I have a probe thermometer and a ribeye steak that I am going to cook tonight to test this out. If an 18Â° rise is true, than I will pull the steak off the heat once it reaches an internal temp of 112Â° for medium rare. Once off, should I cover with foil, or just leave it be?

Will report back.

mordecai · Apr 7, 2011

Originally Posted by mm84321

I have a probe thermometer and a ribeye steak that I am going to cook tonight to test this out. If an 18Â° rise is true, than I will pull the steak off the heat once it reaches an internal temp of 112Â° for medium rare. Once off, should I cover with foil, or just leave it be? Will report back.
That sounds a little low to me for medium rare?

indesertum · Apr 7, 2011

130, 135 is about medium rare

i would also imagine mass of the steak influences how much the core temperature rises

damn. i really want this book

kwilkinson · Apr 7, 2011

Pull it out at 118-120, mm.

mm84321 · Apr 7, 2011

I will weigh the steak, take it's measurements, and pull at 112Â° to determine if this 18Â° business is true. The thermostat will be set at 68Â° F and all windows will be sealed tight.

Originally Posted by mordecai

That sounds a little low to me for medium rare?
130Â° F is perfect for me.

itsstillmatt · Apr 7, 2011

Originally Posted by kwilkinson

Pull it out at 118-120, mm.
Kyle, why do you hate science?

kwilkinson · Apr 7, 2011

Originally Posted by iammatt

Kyle, why do you hate science?
I love science.

itsstillmatt · Apr 7, 2011

Originally Posted by Douglas

thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast. Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.
I agree with this. I don't ever use a thermometer for just that reason, though I have, of course, checked from time to time in my magic kitchen.

mm84321 · Apr 8, 2011

Matt was right. Pulled the steak out at 114Â°, let it rest for 12 minutes under foil, and the internal temperature rose to 131Â° F, for a total carry over of 17Â°. It was roughly an inch thick before being cooked, seared both sides in a cast iron skillet, then finished it in a 400Â° oven.

itsstillmatt · Apr 8, 2011

Originally Posted by mm84321

Matt was right. Pulled the steak out at 114Â°, let it rest for 12 minutes under foil, and the internal temperature rose to 131Â° F, for a total carry over of 17Â°. It was roughly an inch thick before being cooked, seared both sides in a cast iron skillet, then finished it in a 400Â° oven.
Was it better than when you would take it out later? I find that more resting time is always better.

Modernist Cuisine; the $625 cookbook.

Stupid ass member

The Liberator

Stupid ass member

Having a Ball

Stupid ass member

Distinguished Member

Immoderator

Stylish Dinosaur

Having a Ball

Distinguished Member

The Liberator

Having a Ball

The Liberator

Distinguished Member

The Liberator

FEATURED PRODUCTS

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: