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 KonfidenceHave 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)