Cold Searing Method from @America’s Test Kitchen and The Myth of Searing Meat This is the easiest method I've ever seen for cooking steaks. You start by salting your steak an hour in advance. Pat it dry. Put it in a cold non-stick skillet. No oil. no butter. Medium-high heat. And just flip it every minute till it's done. Perfectly cooked. No Setting off the smoke alarm. Perfectly seared. Speaking of, have you ever wondered where the myth that “searing meat seals in juices” comes from? According to On Food and Cooking by Harold McGee, there's a book dating back to the 1850s that documents that when meat placed in boiling water, the albumen immediately coagulate. That creates a barrier and prevents water from penetrating. And then it incorrectly concludes that water must be unable to escape when meat is roasted. Well, experiments since the 1930 have shown this not to be true, but the myth lives on today. And now you know why. And now you know how to cook a steak. Cheers! #foodtipsandtricks #education #cookingtips