You're cooking steak wrong, according to J. Kenji López-Alt #shorts #tedx

And the theory was that high heat sears the meat, seals in the juices, right. And at first glance, it sort of makes sense. The problem is that it's not true.Um, searing the meat does not seal in juices. And it turns out that actually the only thing that matters uh for the most part with um how juicy a piece of meat is is the final temperature to which you cook it at. So whether I sear it at the beginning or sear it at the end, if I cook a piece of meat to 130°, it's going to have lost about 9% of its liquid ...