Yes, Virginia, there is a perfect way to cook a steak. And according to Cook’s illustrated, you don’t need a marinade, fancy sauces, a sous vide cooker, or a kitchen torch. To achieve a steak worthy of greatness, you just need to cook your meat to the proper temperature before finishing it off with a quick sear. Of course, this begs the all-important question: how can you ensure your steak reaches—but doesn’t soar past—the precise temperatures called for by the food nerds at Cook’s Illustrated?
The answer: whip out a super-accurate, super-fast Thermapen and a ChefAlarm professional in-oven thermometer, and use this recipe. Call me obsessive, but I have no problem using two separate meat thermometers if it guarantees that I’ll have a perfectly-cooked steak for dinner. Besides, if I’m going to splurge on a fancy (read: pricy) cut of meat, the last thing I want to do is screw it up.
Don’t yet have a Thermapen or a ChefAlarm? Then it’s a good thing I’m hosting a giveaway along with the good folks at ThermoWorks! That’s right: one lucky winner’s going to win both a Thermapen AND a ChefAlarm. This prize package retails for $155.00, and if you win, you’ll be the talk of the town (or at least your own kitchen)!
I pulled some strings to make this giveaway eligible to ALL readers—U.S. and international—so enter the giveaway by clicking here or the button below. But do it by 8 p.m. Pacific time on Thursday, January 29, 2015, ’cause that’s when I’ll be picking a winner!
p.s. Not in the mood for steak tonight? Go check out the Whole30 category on my iPad app for more recipe ideas. Bonus: I just launched a new version of the app that fixes a bug in the shopping list and a typo in my Cherry Chicken recipe, so if you already own the app, be sure to update it to get the latest and greatest!