Myhrvold, author and developer of the multi-volume "Modernist Cuisine: The Art and Science of Cooking," demonstrated this technique in a recent dinner session with Melissa Clark at The New York Times. It goes against everything we've ever learned about steak, but you don't need to be a scientist to experiment with it. It sounds like it just works well.
Brandon gave the method a try and describes the results like this: "The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven." Um, yes. Let's do that.
• Read more about this technique: Frozen Seared Steak at Kitchen Konfidence
Have you ever tried this, or another technique inspired by those zany molecular gastronomists?
More advice & tutorials on steak:
• How To Cook a Steak in the Oven
• Recipe: Steak With Drunken Mushrooms & Roasted Blue Cheese Potatoes
• Cast Iron Skillet Recipe: Mediterranean Tri-Tip Steak
• 8 Tips for Grilling Perfect Steak
• Steak & Crème Brûlée: A Rich Yet Easy Valentine's Menu
(Image: Brandon Matzek of Kitchen Konfidence)