>I take the point interesting, because if you want a steak medium rare in France you order it "au point", "at the point" >Cooking even an excellent steak is a

>I take the point interesting, because if you want a steak medium rare in France you order it "au point", "at the point" >Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master... and knowing about reverse searing is about all it takes but discovery (or rediscovery?) of reverse searing was just a few short years ago. "not spreading infection between patients is easy, just wash your hands" was a huge discovery, not an "oh, everybody knows that"