Cinder will slow-cook its way into your steak-loving heart

I haven’t grilled a steak indoors in 15 years. Good beef means high heat, open flames and fast reflexes. You don’t cook a steak for 45 minutes, you give it four searing minutes on each side. It’s simple and deceptively easy to screw up.

Cinder’s method of steak cookery goes against every meat-eating, steak-grilling instinct I have. 

The company’s new cooking product, the Cinder Sensing Cooker ($500) uses sous vide-level temperature control and timing to cook steak to perfection. At least that’s the promise. And ever since I first encountered the technology almost two years ago, I’ve been itching to put it to the test.  Read more...