We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of steak. And then we brought in a food scientist to review their work. Which steak was the best?
Check out the recipe on the ICE blog: https://www.ice.edu/blog/sous-vide-steak-recipe
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
4 Levels of Steak: Amateur to Food Scientist | Epicurious
Alright Tomahawk Ribeye baby. No I didn’t drop it in dirt, GROW UP!
I keep it simple with just salt, pepper, and olive oil
julie: Today im making blue cheese butter with a steak and parsley garnish
Insert Ron Swanson making a 72oz porterhouse with salt, pepper, and grill. It would put all of these to shame
What’s the third levels @?
Its not four levels if the food scientist doesn't make anything.
Only salt and pepper. No more no less
Level 7 chef BBQ PIT BOYZ
This should just be called "3 different ways to cook a steak" because that's what it is…
Yuck raw egg
Level 1: It seems like I know what I’m doing
Level 2: I know what I’m doing
Level 3: Am I a joke to you?
Level 1: Don’t eat it
Level 2: Great!
Level 3: Flavor probably fantastic, poor presentation
Realistically u want to rest it for as long as u want to cook it but brilliant for the lvl 3 chef
I'm sure the level 3 chef's food taste wonderful… but how many things need cleaned after it's a all done? Too many for me…
Level 1 chef but level 3 Worcestershire Sauce pronouncer.
Adding sugar to ketchup is wild