J. Kenji López-Alt is a food writer and chef. He is the child of two scientists, and he approaches cooking with a methodical, careful approach. A lot of his recipes perfect the staples: steak, ...

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Since time immemorial, a person who wanted to cook herself a thick, beautiful, medium-rare rib-eye steak for dinner followed more or less the same procedure: drop the slab of cow over a hard, hot ...