None of these were news to me, but here ya go. I do wish they’d call it something other than “old wives tales”:
I think Kenji is overall right on so many things that I’m often ready to take what he says on faith . But I don’t like cutting half through a steak to test doneness (which he says is fine). For a reverse-sear this is fine, but for a regularly cooked steak, I do think that cutting a slice through to test doneness results in more juice lost.
I mean, there is a huge difference in juice loss between a rested steak and non-rested steak. We’ve all seen that.
 This chicken leg pho recipe that I tried three days ago is one where he failed a lot, IMHO. It needed a lot more salt, first, and even with additional salt was weak overall on the pho flavors.
He does say to use this as your last resort.
Correct, as always!
You have to differentiate between your gurus and gods.
I have access to fabulous beef up here . No feed lot cattle. A two inch thick rib eye around two pounds is thirty dollars. It’s well marbled without that sour taste . I use the touch method . Comes out perfectly. Rare to medium rare . Salt and pepper. Couldn’t be easier.
To be fair to the article he did specify a “slit and peek”, not a “slice through”. Just sayin’. Personally I use an instant read thermometer and go by temp. Otherwise he explodes a lot of stuff you see all the time on cooking shows. Not sure I agree with all of it though.
I always get a kick out of online ideas like this. It’s like how to roast the perfect chicken. Should it cooked at 450* for an hour or low and slow @ 325*. Blah blah blah. I say if what you’re doing works for you than so be it. We s & p the steak, bring it to room temp and grill. Cook to almost doneness, take off and cover to redistribute the juices.
Btw: My mother always said never turn a steak more than once.
For how many hours do you leave the steak out to reach room temp? 6? 8? 12?
He touches on that very point - jusr in case you’re commenting without having read the link.
I read the link and really wish I hadn’t wasted my time.
Would that we lived closer! We’d bring the wine.
You didn’t answer my question.
An hour ok?
We live in cold country. We bring out at breakfast.
That’ll raise the temp by less than one degree. Maybe you keep your house at fridge temp
Oh please, like I said, the quest for how to cook a steak perfectly is absolute nonsense. To each their own.
Looks like your wish came true! I see “myths tales”!
I just don’t bother taking the (dry-brined) steak out of the fridge an hour or two in advance since it’s pointless.
Of course everyone has their own definition of / preference for the “perfect” steak.