Todos los puntos de cocción del bistec explicados, del crudo al carbón

There's something almost no one tells you when you order a steak: each doneness level has a story behind it. A reason for existing that goes far beyond how long you left the meat on the grill. In this video, we explore the 12 doneness levels of a steak, from blue rare to reverse sear medium, explaining the exact temperature, changes in texture, the cuts that work best at each level, and the historical and cultural context that few people know. You'll understand why "well done" isn't a mistake but rather the oldest cooking method in history. Why medium rare became popular in the Pampas before it did in steakhouses. What the real difference is between a sous vide rare and a traditional rare. And why the Pittsburgh steak has that name and that extreme cooking method. If you've ever ordered a steak without knowing exactly what you were ordering, this video is for you. What's your preferred doneness level and why? Tell us in the comments. TIMESTAMPS: 0:00 Introduction 0:45 Blue Rare 1:45 Rare 2:55 Medium Rare 4:10 Medium 5:20 Medium Well 6:30 Well Done 7:45 Pittsburgh Rare 8:20 Pittsburgh Steak Black and Blue 8:55 Sous Vide Rare 9:30 Sous Vide Medium Rare 10:10 Reverse Sear Medium 10:55 Butter Basted Medium Rare 11:30 Conclusion #Gastronova #Steak