Almost no skill required to cook a steak
Posted by yusyd 13 hours ago
Comments
Comment by MostlyStable 13 hours ago
There are far, far better cooking examples out there.
Comment by MerrimanInd 12 hours ago
I'm not sure if this analogy holds up in the AI software metaphor that the author of the blog post is making.
Comment by jaggederest 12 hours ago
Edit for people who've never had good coffee:
"I don't like coffee. Can James Hoffmann change that?" https://www.youtube.com/watch?v=Z-iNAyu-ejo
Comment by somenameforme 21 minutes ago
Once you get that down, zomg - a French press with even the cheapest beans you find can make an amazzzzzing cup of coffee. Beats the pants of Starbucks, and comes quite close to a proper cup of coffee made with good beans. Another trick is to rotate your cheap beans, instead of just sticking to your favorite. Dark roast of choice one week, medium the next, and so on. By the time you loop back to your favorite, it'll taste unbelievable.
Comment by spiffytech 11 hours ago
Knowing really is half the battle.
Comment by phearnot 6 minutes ago
Comment by ddoolin 11 hours ago
Comment by jaggederest 10 hours ago
They have a thermometer with multiple sensors in it that finds the core temperature of the food you're cooking automatically, and predicts the rise in temperature over time. So the alarm goes off when it's time to pull and rest, which is absolutely amazing.
Comment by throwaway2037 1 hour ago
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Comment by bsder 6 hours ago
For maximum techyness, Combustion, Inc. correctly identified that sous vide is normally an overdamped system. If you follow their instructions you can increase the water temp some and then bring it back down in order to move the system closer to critically damped and speed up your sous vide.
Comment by deanputney 6 hours ago
Comment by lkjdsklf 6 hours ago
You don’t have to worry about undercooking like you do with most other meats and most steak cuts will be delicious anywhere from 11-130 (if you cook a filet to 130, it won’t be the best but it’ll still be good) and some can go even higher
It’s not like poultry where the range where it’s “good” is very small. A 170 chicken breast is almost inedible and 160 is not safe…
Comment by kasey_junk 6 hours ago
This is why sous vide is such a popular way to cook chicken. You can hold a breast at 145 for hours trivially.
Comment by jimbo808 2 hours ago
165 is a rough rule of thumb, not some magic number like the boiling point of water at 1 bar or something.
Comment by bsder 6 hours ago
In particular, I use 135F for 90 minutes (75 minimum recommended) to pasteurize eggs that I am going to be putting into something that asks for "raw" eggs (egg nog, mayonnaise, etc.) that I will serve to other people (if it's just for myself, I'll probably just be lazy and use the raw egg). So far, nobody has noticed any difference from "raw".
Comment by pixl97 10 hours ago
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Comment by muzani 4 hours ago
It's not entirely a myth; if you've poked hundreds of steaks by the same supplier, same cuts, same grade, you'll eventually get a feel for them.
The thermometer analogy does carry over though. Some people are not there to be productive or good at their jobs. The job is about them, not their work.
And you can go your whole life without ever cooking or tasting a good steak. The people who can tell the difference will go elsewhere, and those who can't will come back.
And then there's always the boss who wishes he started a franchise but will go with what he has - he'll hire a bunch of newbies or foreign workers who know how to use a thermometer.
[1] https://amazingribs.com/ratings-reviews/best-thermometers/ho...
Comment by stackghost 3 hours ago
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Comment by cogman10 10 hours ago
I can certainly tell the difference between a good steak and a bad one.
Comment by nunez 10 hours ago
There are some coffee beans that have crazy taste profiles when properly extracted with the right water. I had one that tastes literally like a peach and another that tasted like a really nice tea.
Or maybe not. Different strokes!
Comment by cogman10 10 hours ago
But I would say I know I'm also weird in that food temp really doesn't bother me all that much. I enjoy my coffee even as it goes from hot to cold.
A steak for me can be more easily messed up. But then I've not tried instant coffee so maybe I've just never tasted the bottom of the barrel for coffee.
Comment by harrall 7 hours ago
Unsurprisingly my interests are very color-dominant (design, art, fashion) and I do not care for anything where smell matters (wine, coffee, flowers).
Comment by jaggederest 9 hours ago
Really, I get it, even bad pizza is still pizza.
Comment by 9dev 10 hours ago
Or pick dancing: when you start out, you’re entirely occupied with placing your feet in the right spots at the right time. As you practice, your mind gets freed up and you’re able to make deliberate alterations, embellishments, larger figures. That seems impossible at the start.
Comment by whythismatters 10 hours ago
Comment by konart 8 hours ago
I've tried good coffee. At least that's what people told ne on multiple accasions where I was taken to "the right places" in multiple countries. On two sides of the globe (Brazil and Vietnam if we are talking about producers, not to mention countries that import the beans).
Thing is: no matter where it grows, no matter how they prepare it, fermented or not, different frying, different brewing techniques - all the same to me.
I can tell the difference. Some times small, some times very huge. But still for this difference is like a cat piss from some street cat and a cat with a pedigree.
It may have the ideal temperature, ideal acid levels, zinc amounts or whatever - still tastes like cat piss. The fact that it has a pedigree does not make it better.
Tea is whole different story for me though. But I do accepts that people are fine with whatever they love in their "english breakfast tea" or a nameless teabag.
Comment by chongli 2 hours ago
I, on the other hand, have a pretty good nose and I can pick out peach, raspberry, toasted nuts, caramel, marshmallow, chocolate, and blueberry notes from a variety of different coffees I’ve bought. The smell of some of these coffees is mesmerizing, like walking into a high end patisserie.
Without that smell component, the coffees taste either sour or bitter or somewhere in between.
Comment by sethammons 5 hours ago
Comment by chongli 1 hour ago
Dialling in espresso isn’t simply a matter of finding the right grind setting on the grinder and locking it in. One coffee may pour a perfect 9 bar espresso and then a different coffee might gush like a shower head and spray sour, weak coffee all over the place, while a third coffee could jam up like squeezing water out of a stone, with barely a drop of extremely bitter liquid falling in the cup, all on the same grind setting!
In other words, every batch of coffee beans needs to be dialled in separately, and there can also be a lot more adjustments needed than simply the grind (water temperature and brew ratio are big factors as well). An expert will know how to adjust at least those 3 variables (grind, temperature, ratio) all in concert to get the most out of a particular coffee. On top of all that, the true master can make use of grinder type (burr design) pressure, flow, and even temperature profiling to fully customize a shot, but that’s going far into the weeds.
Comment by bigDinosaur 2 hours ago
Comment by tbrownaw 6 hours ago
I found a 5+ year old half-full bag in the back of the pantry once; that was quite noticeably bad even though I usually can't tell the difference between kinds beyond recognizing that there is some sort of difference.
Comment by jaggederest 10 hours ago
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Comment by jaggederest 10 hours ago
I don't like coffee. Can James Hoffmann change that? https://www.youtube.com/watch?v=Z-iNAyu-ejo
Comment by givemeethekeys 10 hours ago
Comment by jaggederest 10 hours ago
Comment by miyoji 10 hours ago
It has been argued, even in the before-AI-times, that most professional software is just gluing together open source tools and libraries. Your job isn't to write software, it's to set up redis and postgres and a programming language and a react frontend or whatever in a way that lets them do what they're there to do. Most modern programming is just configuration of pre-existing tools. It doesn't really matter how good your code is as long as it isn't terrible, Real Programmers already did 95% of the necessary work before you decided to build your little app.
Comment by tshaddox 7 hours ago
Comment by mizzao 5 hours ago
To get good steak you don't need USDA Prime dry-aged steak. You just need USDA choice, picked for a bit of marbling, salted the day beforehand and dried out uncovered in the fridge, then a ripping hot heat source (grill or cast iron etc) to get a good sear on the outside (reverse or not) and a thermometer to hit medium rare on the inside.
Even a modest steak made this way tastes better than a prime steakhouse steak that was doused with salt right before cooking, where you're going to get hypertension immediately yet the meat tastes weirdly unflavorful.
To extend this analogy further, consider making BBQ brisket Texas style. Brisket is a cheap cut of tough, fatty meat. The input quality matters even less there, and it's all dependent on chef skill. Same thing with sourdough bread — 4 ingredients, all outcome depends on skill.
Source: we make an app that teaches people how to cook (https://parsnip.ai)
Comment by MerrimanInd 5 hours ago
You're arguing against a strawman on your other points since I didn't make a generalization about all cooking and wouldn't have listed sourdough or brisket in the analogy.
Comment by SoftTalker 12 hours ago
But even a cheap steak can be decent if it's cooked properly. And an expensive prime cut can be ruined by cooking it improperly.
Comment by MerrimanInd 11 hours ago
Comment by RajT88 11 hours ago
A very tough gristly cut can be improved by tenderizing. Going low-and-slow/sous vide to melt the connective tissue. Even grinding it up to make a hamburger steak / loco moco.
Once you know all of those things, choosing the right approach and executing it is not that hard. The steps themselves are simple.
It's this story all over again:
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Comment by chuckadams 12 hours ago
Sir, I regret to inform you that you are going straight to hell.
Comment by _carbyau_ 5 hours ago
This is likely some food thing I don't know about rather than a quite large piece of paper yeah?
But when I google "A1 food":
- AI summary: "A1 is a famous Malaysian food brand known for herbal soups and instant noodles"
- top link is "A1 Nutrition Lean Protein Blend Dry Dog Food 15kg"
At this point, I don't know what is going on.
Comment by BenjiWiebe 5 hours ago
Comment by _carbyau_ 5 hours ago
That's almost as long as Australia has been colonised and certainly older than Australian federation and yet, A1 steak sauce is not a big thing in our supermarkets apparently.
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Comment by ErroneousBosh 8 hours ago
CBF with having to travel a bull up here when a dewar goes in the boot of my car.
Comment by brunoborges 7 hours ago
"Your job is to not mess up."
Also applicable to any corporate job.
Comment by Hikikomori 10 hours ago
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Comment by PaulRobinson 13 hours ago
However, your example actually proves the point.
How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How many home cooks know about reverse searing? Or timing? Or resting? Or seasoning?
Is it all learnable? Sure. But even something as simple as steak has nuance that needs to be learned, equipment deployed to go from "pretty good" to "great", experimentation and trial and error.
Steak is the simplest thing to choose to get started. It's also the hardest to get right.
Building an app is the simplest thing to choose to get started. It's also the hardest to get right.
So, honestly, the whole metaphor stands up pretty well for me, specifically because of your response.
Comment by MostlyStable 12 hours ago
In my opinion, steak has gotten the reputation that it has because it's so easy to get top tier restaurant quality at home (relative to cooking more generally). It is easy enough that, with a little care, almost any one can master it if they decide to, and therefore lots of people try and end up caring, and discussing, and sharing tips, etc.
There are a whole host of dishes where true mastery, to restaurant level, is borderline impossible for a home chef, and so most people never even try.
I don't disagree that reliably getting the last 5% of quality out of a steak is non-trivial, but the idea that, relative to the entire world of cooking, it's particularly difficult is laughably incorrect.
Comment by calf 5 hours ago
Comment by danielmarkbruce 12 hours ago
That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
Comment by fishtoaster 9 hours ago
I used to sous-vide a lot. It was certainly great to get perfectly-done steak. but I still didn't love the result and it took me a while to figure out.
Specifically: sous-viding at 130 doesn't reliably render fat. So it's great for a lean filet mignon like your suggesting, but kept giving me rubbery fat in anything with more fat or significant marbling. I eventually switched away from sous-vide (I usually either grill or reverse sear, depending on my effort/time availability) for most cuts these days.
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Comment by crazygringo 3 hours ago
Meat where the salt is just on the surface, vs. meat where the salt has fully penetrated, is like night and day.
Comment by PaulRobinson 12 hours ago
Honestly this is like the Dropbox comment all over again. Everyone is missing the point, it's glorious. :)
Most people cooking steaks don't care about the optimal way to cook steaks, or want to find out.
Most people building software today don't care about the optimal way to build software, or want to find out.
That's TFA. That's the point. That's what we're discussing. :D
Comment by wildzzz 8 hours ago
Only prerequisites are a cheap kitchen thermometer, a ziploc gallon bag, and a cheap cooler. Everything is available at your typical supermarket or even goodwill. This is a very hands off cooking method and requires no experimentation, just follow the recipe and you get a perfect steak every time.
The key is that a cooler holds hot things just as well as cold things but without a circulator and heater to keep the water warm, you're at the mercy of the cooler's R-value. The water will eventually get too cold to effectively cook the meat so you're limited in the length of time you can sous vide. Doing a 24 hour chuck roast is simply not going to work unless you're refilling the cooler every couple hours.
Comment by crazygringo 3 hours ago
It's the deep frying for the sear.
Not many people are willing to deep fry in their kitchens. It's messy, potentially dangerous, and not only stinks up the entire house for days but leaves a layer of oil over everything in the home that builds up and you can never really fully remove.
There's a reason restaurants have massive powerful vents above the deep fryer, and that people who regularly deep-fry at home do it outdoors.
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Comment by danielmarkbruce 11 hours ago
This "simple process" is much, much simpler than most meals one cooks at home. It's not much harder than microwaving something.
You are missing the point. With a small change in the way you do something, the really good thing can be made.
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Comment by gamblor956 8 hours ago
Bad restaurants, sure. It does not hold a candle to any half decent steakhouse.
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Comment by 1659447091 4 hours ago
What in the world are you guys in this thread doing to steak? Absolute blasphemy. Costco steak? ziplock bags? drowning it in warm water? deep frying in corn oil? meat thermometers?
Steak is not this complicated. The important part is the meat itself. Find a decent butcher (preferably one that dry-ages) or use a grocery store's butcher cuts over stuff they bulk package. Also, ribeyes (bone-in but if not still ribeye), other cuts are for steak and egg omelets.
Lightly salt (or season, oil, dry-rub, etc); Pan sear, preferably blue steel cookware; then broil.
Don't stab the meat with a meat poker...after cooking enough steaks the same way one can simply tell what temperature is. Ask me to cook anything else outside steak and eggs and I will absolutely butcher it, but steak deserves better than ziplock bags and deep frying
Comment by s_dev 10 hours ago
The map is never the terrain.
All software to an extent is a model map of some real world phenomena. The limitations of which can actually be advantageous, a good example is why games with poor graphics can be so immersive.
Comment by Brian_K_White 10 hours ago
Sure there are a few things that knowledge and skill can do to make a steak better or worse. But the entire range from worst to best is just tiny. The best steak in the world is not a steak moon shot, it's just barely any different from what anyone can do after barely any instruction.
It's a tiny thing to become about as good as it's possible to get.
Comment by socalgal2 5 hours ago
Further, they don't just accept what each of those H.I.s does on their first try. The most visible example is when the H.I. actors don't act exactly as the director wants, they retake the scene. But, the same is true of all the rest. As the "director" they "direct" each of those H.I.s toward their vision.
IT seems similar for coding with an LLM. I become the director. I direct the LLM. I check it's results and if they are unacceptable I re-take with instruction on how to do things closer to what I actually want.
Comment by jfengel 5 hours ago
I'm looking at you, Guillermo del Toro.
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Comment by onlyrealcuzzo 12 hours ago
It might take more than 10 years, but robots will almost certainly master cooking single pieces of meat.
It's substantially harder to reach self driving than it is to cook a "good" steak.
Sure, for probably quite a long time you'll be able to find someone who can cook a way better steak than the best robot, especially because taste is extremely subjective...
You can debate the horizon and the extent, but changes ARE coming.
Change is the only thing you can count on besides death.
Comment by recursivecaveat 7 hours ago
Comment by amanaplanacanal 11 hours ago
I need to go to the market, find the steak I want, and purchase it, get it home, and put it in the fridge.
Then when I want to cook it I need to find it in the fridge, unwrap it, season it, and let it come up to room temp.
That's all before you get to the actual cooking.
The self driving car already does everything.
Comment by smcg 11 hours ago
Comment by gffrd 10 hours ago
Well, we don't know that, because neither have been achieved.
Comment by onlyrealcuzzo 10 hours ago
Sure, we will completely ignore Waymo and move goal posts...
Comment by officeplant 10 hours ago
Comment by onlyrealcuzzo 10 hours ago
Waymo has completed 20 MILLION autonomous rides, 6.5m last quarter alone...
At what point does it get to say it can self-drive? When there's not a single non-self-driven car left on the road?
Comment by officeplant 10 hours ago
I'm still working on collecting the drive to all states badge. I've only accomplished half. I calculated my total driving since getting a license recently and its approx. ~360k miles or around 17k miles a year.
If Waymo can eventually handle rural life in the US I'd be seriously impressed.
Comment by onlyrealcuzzo 10 hours ago
Even if Waymo's healthy growth rate continues, it won't make up 5% of the entire US rideshare market until 2030.
That's still several years away from ever even thinking about rural areas.
Comment by wheels 12 hours ago
Comment by criddell 10 hours ago
I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.
Comment by wheels 9 hours ago
If you get those parts right (and control the inside temp via sous vide or reverse sear) most of the other stuff is pretty marginal in how much it helps. Even all of the extra herbs, and butter basting and everything -- relatively insignificant compared to just getting the salt-level right.
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Comment by criddell 9 hours ago
I've thought about trying that, but I'd need to first strip the seasoning off the pan to avoid all kinds of nasty flavors. The second pan makes sense...
Comment by addaon 10 hours ago
Cheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.
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Comment by belorn 8 hours ago
Perfect grilled steak, especially well-done, is something I find very few people have the experience or skills to do well, especially over a coal grill where the heat won't be constant and the person also need to first have good experience in making a good and even coal bed.
Comment by NooneAtAll3 8 hours ago
isn't it just a word for "making food", so would include grilling as well?
Comment by belorn 5 hours ago
Comment by atomicnumber3 7 hours ago
Imagine someone walking into their local grocer, grabbing a prepackaged porterhouse steak (because it's fancy right?), salt and pepper (because for a good steak that's all you need, right) and then wondering why part of it tastes bland and overdone, and the other part bland and under-done.
Sounds pretty analogous imo.
Comment by comfysocks 10 hours ago
Comment by froh42 13 hours ago
How can I make a really great steak myself? What to look out for, what to do. Give me detailed instructions.
I got a really good answer (including - cut, temperature and reverse searing), so I probably won't even need understanding. (Oh - and yes, I can cook - the answer mirrors what I already know).
Yes, it was a very, very poor analogy, because cooking a steak is a well known and well documented thing where LLMS produce good output. They fail when you get off the beaten path and try to do something that's not "mainstream".
Comment by _puk 10 hours ago
AI gave me the cut, the temp, the timing, the things to watch out for.
Chicken's the best to try first, can't mess that up.
After goodness knows how many hours..
Pretty inedible leathery chicken..
"Oh my bad! I gave you the timings for a different meat"
Comment by riknos314 8 hours ago
In general I'd recommend starting with the most forgiving meat available to you (IMO pork butt or shoulder are great options) as even when you don't hit the ideal cook you often still get enjoyable results. Repeating the process enough times to learn how to dial in a cook is much easier when the misses don't suck.
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Comment by dragonfax 8 hours ago
A meat probe and the 30-second flip technique is a stupid-easy way to a perfect steak every time. Just make sure you've got great ventilation. Also salt the meat 1 hour before.
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Comment by pnathan 7 hours ago
Some people just want to _cook the steak_.
They don't want to attend or understand to cuts, thermometers, and searing.
Comment by d0mine 7 hours ago
Comment by Animats 9 hours ago
He may have missed the point.
AI-generated code does not seem to have parsimony, for one. Generating code is cheap, so there's no drive to condense it. LLMs are not yet good at formulating abstractions to make code smaller, leading to code bloat. It's the same phenomenon that appears when humans modify code they only partially understand by adding special cases to general code.
There are complaints about "elegance", but it's more useful to talk about parsimony. Code bloat is measurable. Elegance is hard to assess.
Comment by HPsquared 6 hours ago
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Comment by sourcecodeplz 4 hours ago
is it rare, medium-rare, medium, well-done?
i think it is subjective.
Comment by jnwatson 12 hours ago
Comment by hluska 3 hours ago
It’s not surprising people on HN find it easy because attention to detail is rewarded in this community/its employers. But common here and common are different beasts.
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Comment by theodric 5 hours ago
I'll leave it to you to figure out how to unfuck AI, but I reckon 600 watts won't provide enough inference capacity.
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Comment by MostlyStable 11 hours ago
The first, and by far most important is that unlike ground meat, your bacterial concerns are almost entirely on the surface. Unless something very very very wrong has occurred in the processing and transport chain, bacteria will not have penetrated into the meat. And if it's gotten bad enough that they have, you will almost certainly be able to see and smell it. And the surface is cooked to a temperature far in excess of that needed to kill bacteria.
And even for the interior, rare is not the same as raw. A completely rare steak should be cooked to between 120 and 130 (if you want it "blue" you might go down to 120). That's enough to get a decent reduction in bacterial count on it's own, although admittedly many techniques will not hold it long enough to get the number of log reductions that food safety guidelines recommend, in the case that you somehow did have a large bacterial infection in the interior.
So the answer to your question is that if you are buying your meat from an even halfway reputable source, the only place that bacteria might exist is on the surface, where it has been cut by tools and handled by the butcher/you and in general come into contact with the world. Those bacteria will be 100% killed by the cooking process. The odds of getting sick from a rare steak are low enough that if you are concerned about that, there are innumerable other things in your life that you should be more concerned by.
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Comment by QuercusMax 10 hours ago
This way undersells what's actually happening: fecal matter from the intestines gets onto your meat. This shouldn't happen with proper practices.
Comment by dismalaf 11 hours ago
In the case of steaks, bacteria is only on the outside (they can't penetrate the muscle) so the sear makes it safe to eat somewhat raw on the inside.
Comment by ghostbrainalpha 11 hours ago
Comment by addaon 10 hours ago
A great steak deserves the respect of preparing it the best, most consistent way you can. For me, that's a reverse sear.
Do something complicated with potatoes to stretch your skills and show off. Worst comes to worst the potatoes are sad.
Comment by QuercusMax 10 hours ago
It might be more impressive, but I don't see how reverse sear is cheating.
Comment by airstrike 10 hours ago
My bad hot take is if you're using a meat thermometer and reverse sear to cook steak, you're like a kid on training wheels.
Comment by bigfishrunning 8 hours ago
Comment by ssl-3 7 hours ago
The gestapo isn't going to kick in the door and haul folks away for using reverse-sear and a meat thermometer while they cook a steak in their own kitchen.
(And everyone is free to seek their own kind of masochistic pride, if that behooves them. When a person has better satisfaction [or whatever they get out of it] from doing things the hard way, then that's OK too.)
Comment by airstrike 6 hours ago
Comment by ssl-3 6 hours ago
Anyhoo.
Comment by airstrike 5 hours ago
Comment by ssl-3 4 hours ago
k.
Comment by airstrike 3 hours ago
I'm entitled to my opinion, which I self-described as a bad hot take.
Sounds like you're the one specifically reprimanding me here? Oops...
Comment by ssl-3 3 hours ago
Maybe we can chat again after recess is over?
Comment by fumeux_fume 6 hours ago
Comment by xtajv 13 hours ago
I suspect that it is an attempt to broach an uncomfortable topic through vulnerable self-disclosure, but we need to be serious about admitting when there is a problem somewhere.
"Bugs" are not any more cute or fuzzy or entertaining or harmless than the engine "gremlins" that haunted the aviation industry back in the day.
I don't know how many accidents had to happen before the airplane people got serious, but software people are overdue for a similar reckoning.
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Comment by asdfman123 10 hours ago
> You need to know what you’re actually asking for, how to judge what comes back, and when the machine is just confidently serving you charcoal.
It's surprising to me this even needs to be written down. Like, obviously still use your brain and think about what the computer is doing. Did you guys think that LLMs were magic?
Comment by m3047 12 hours ago
Saying this to set expectations based on having a business license since 1984.
Comment by fastball 11 hours ago
Comment by fooker 7 hours ago
It’s great to yearn for bug free software, but that necessarily brings an insane amount of red tape to get anything done. Like 5 years worth of review to start building your code with the next version of your compiler. Or six months to ship a hundred lines of code.
I'd rather have bugs. I’d happily quit having anything to do with software than suffer months of doing nothing in the name of security.
Comment by mulmen 5 hours ago
You did the same thing you criticize the author for doing.
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Comment by nielsbot 11 hours ago
Show HN: I Derived a Steak https://news.ycombinator.com/item?id=48691840
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Comment by drzhouq 7 hours ago
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Comment by entrepy123 11 hours ago
1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C).
2. Put steak on grill. Close lid. Wait 2 minutes.
3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
5. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
It's been 8 minutes of grilling. Steak is about done. Stab it with a meat thermometer into the middle part, it should read 350 F (or 176 C) to be medium done (pink in middle).
Tips:
a) Optional but recommended: rub steak with olive oil and steak seasoning on both sides, including the edge.
b) If steak is thicker: add a little more time. If thinner, use less time.
c) If steak is frozen (buy good cheap steaks and freeze to last a long time): add a little time.
d) To cheat, put a little dab of butter on top for the last segment of each side.
e) Leave the steak out for 15-20 minutes to get to room temp before making it.
f) Let it sit on a plate for 8 minutes before serving. It's still cooking, and the juices settle in. You can "tent" foil over it if you want.
g) Don't cut the steak when checking it. "Fast" and accurate meat thermometers are cheap now.
This is for grilling. The stove, broiler, and cast iron skillet instructions are different.
Comment by greedo 10 hours ago
Maybe you forgot to include the glue on your pizza as well.
Comment by entrepy123 9 hours ago
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Comment by socalgal2 3 hours ago
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Comment by Havoc 10 hours ago
>We want the perfect steak.
This premise seems incorrect. SWEs may aspire to produce perfect steaks as a matter of pride, but demand asks for mass produced steaks that trade off against other factor like time and cost.
There is a reason github isn't full of nasa lunar lander quality this can't crash code...
Comment by OroPla 7 hours ago
Those existing make the comparison a bit silly. Though, given how those seem to be somewhat of a niche that few people know or care about maybe automated perfection isn't what all people have an interest in. Process vs. result and all that. Or maybe it's just that few people realize that optigrills are a thing that exist and how good they are.
Comment by StilesCrisis 2 hours ago
Comment by democracy 32 minutes ago
Comment by fnoef 9 hours ago
The problem is I can no longer tell the difference between AI and non-AI writing. Maybe my brain got bad, maybe everyone now writes like AI writes.
I no longer know.
Comment by user43928 8 hours ago
Comment by jibal 8 hours ago
That said, TFA is slop whether produced by AI or not.
Comment by dom96 13 hours ago
We built Electron because writing UIs using native desktop frameworks is tough. Is it still tough? Surely LLMs make it easier to use and so we will end up with faster and more native feeling applications.
What about having a couple of ideas of what might make a feature feel good? Well now you can make multiple prototypes fast and pick the best one. Your users get the best one.
I hope to build software this way in the future.
Comment by judge2020 13 hours ago
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Comment by dlcarrier 11 hours ago
Because CSS is constantly changing, inconsistently implemented, and difficult to use, it can't easily be targeted by widget engines (although Qt has tried, and maybe others) and web browsers already exist, so webview environments like Electron are the quickest way to get a cross-platform installable application that can also be hosted on a web server. I wouldn't really call it native though.
Comment by dom96 7 hours ago
But the point is: LLMs should make it easy to generate a native UI for each of the main platform's UI frameworks. GTK should no longer be needed.
Comment by dlcarrier 3 hours ago
Either way, getting something to appear the way you want it to in GTK is worlds easier than doing so in CSS, and it runs much faster, with a fraction of the resources.
Comment by WhiteDawn 12 hours ago
I can fly at 100mph if I let AI run loose and with a bit of steering I can get it to output what I'm looking for and generally pass verification and tests.
If I care about the code though, and I want to keep it maintainable, the amount of time and tokens I need to spend correcting and iterating on the output quickly eats through much of the initial time I saved, to the point where I'm unsure if I'm actually saving much time at the end of the process.
With hobby projects I lean on quality more, and the async nature of AI also makes this much easier to make progress without needing my full attention to do so.
In the corporate world, there's both the pressure to accelerate with AI, but also maintain code and product quality. The dials of one way or the other are more obvious now, but I don't believe it's possible to do both with the current models and harnesses without exponential cost.
What is interesting though, is I'm now leaning towards faster models rather than smarter ones.
Intelligence lets me bite off larger chunks of work at once, and trust the model to behave without having to watch it intensely, but doesn't seem to drive down the number of iterations required to hit my desired quality.
Faster models means the iterations I'll have to go through regardless will complete much faster and gets me closer to a proper flow state. Models will keep improving, but maybe we're getting near "smart enough" and the race will pivot to performance > intelligence.
Comment by user43928 8 hours ago
At home I stopped reviewing the code for my mobile app, and I do not feel this has affected maintainability.
With 150k LOC, the AI still performs changes as easily as it did three months ago, when I started the project.
If anything, the new models made it easier.
When I read all those posts from people advocating a very hands-on, understand each line approach, I speculate many come from a position like me at work or have never seriously tried 'vibecoding' a large project from scratch with SOTA models.
People routinely post that things I work on for 30 hours/week are impossible.
Comment by callc 4 hours ago
It seems for any particular problem/comexity there is an estimate of how many LoC is needed (written by humans, good coding practices). And after reaching maturity (and not increasing scope) the LoC converges.
My experience with LLMs so far is it’s a constant battle to not explode the LoC. There’s always pressure away from “maintainability” and a “small elegant cohesive” codebase.
Comment by bigstrat2003 10 hours ago
No, we built Electron because there are a huge number of people who are too lazy to learn anything outside of HTML/etc for creating a UI. It's not actually hard to make a UI using the native desktop frameworks.
Comment by dom96 7 hours ago
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Comment by krapp 13 hours ago
We built Electron because web devs were a dime a dozen. It was an economic decision, not a technical one.
Comment by Night_Thastus 11 hours ago
All it can do is randomly shuffle around the steps and ask if the customer likes it. If they don't, shuffle them around again and hope it's better this time.
Comment by dgellow 10 hours ago
Comment by ern 7 hours ago
Similarly, the less I fuss over modern AI tools, the better the results. My personal productivity is through the roof, but I find that outdated processes, mythology and trying to overcontrol sap the benefits of AI on larger pieces of effort involving others.
Comment by christophilus 13 hours ago
And yes, super easy to make with almost no skill.
[0] https://m.youtube.com/watch?v=uJcO1W_TD74&pp=ygURVGVjaG5pcXV...
Comment by et-al 11 hours ago
But Lam Lam's cold sear video doesn't seem to make that much smoke on a non-stick, so I'll give this a shot again.
(Personally the reverse sear has been my idiotproof go-to.)
Thanks!
Comment by dasil003 9 hours ago
The latest frontier model developments have chipped away at that latter category. But ultimately the ceiling for that is mediocrity. Yes, if you imagine the most average common thing that has been done a million times, AI can absolutely give a bespoke version of it that matches your words of choice. For the moment it's still an impressive parlor trick to a lot of people, but the novelty wears off fast, and then you realize there's very little value in that. Doesn't mean everyone has to learn to code to use AI effectively, but it does mean they need to be curious and engaged or they'll just become part of the increasingly irrelevant slop machine.
Comment by hombre_fatal 13 hours ago
But the thing is that most of this can be encoded in a markdown file for agents to read if it doesn't already come out of the box in the next round of sota models. And funnily enough as agents get smarter, you risk being overprescriptive where you hamstring the agent from making a pivot that would have led to better engineering.
The future is pretty clear to me at this point that we won't need software engineers looking over the shoulder and instead it's just a "user with taste" asking for revisions.
Comment by sailfast 12 hours ago
Have you ever been really deep in a thread with an agent on a technical deep dive? The trade-offs conversations would not make sense to someone that is not able to decode the real decisions they’re making.
You can dumb down the agent, but the reason domain language matters is because of the precision of the word sometimes - not to be a gatekeeper.
Anyway - user with taste that understands all the elements of their decisions would be my modifier :)
Comment by hombre_fatal 12 hours ago
Over the last year, I've noticed that the recommended option for technical questions has become one that is always sufficient to the point that I'm once again in a tastemaker position, not in the "here's a better idea btw" position.
And if that's true, then my participation in the intermediate steps isn't strictly necessary to get a well reasoned position that's only directionally wrong.
Comment by user43928 8 hours ago
The Codex app only does it in Plan mode, I believe. I did not touch the Plan mode for a while.
Comment by StilesCrisis 1 hour ago
Comment by theturtletalks 7 hours ago
AI has basically given everyone a home kitchen, but yes most people are still bad cooks because it's not their passion and it's hard to master. So they go to a restaurant with an excellent chef and eat the steak there. But the restaurant also slowly gets more expensive and quality goes down as the restaurant tries to chase more profits. Fair, but the steak you bought months ago is not the steak you will always get. If you learn to make it, you will get better and not have the overhead of running a business.
His other point was that restaurants will also replace their chefs LLMs and it will taste just like our home cooking. If that happens, other restaurants will come in and compete on better taste.
Comment by jamesjolliffe 10 hours ago
God I, totally unironically, love HN.
Comment by _diyar 11 hours ago
But so much of the AI capability discussion can be avoided once everyone understands that a) There is some multivariate supply and demand market for software and b) AI is shifting the supply curve of software.
The shift is uneven, not perfectly monotonic, and might actually result in shifts in the demand curve (as e.g. 10x seniors get more valuable).
This insight makes it easier to see the forest despite the trees.
Comment by sega_sai 13 hours ago
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Comment by freediddy 13 hours ago
This is what vibe coding satisfies and frankly what most people care about. 85-90% of human written code is garbage anyway. There's nothing sacred about human-written code.
Most customers don't care about the quality of code as long as the end product works. The great thing about vibe coding is that if something doesn't work, you just ask it to change it and within a minute you have the change. You don't have to send off a request to an offshore contracting team, and go back and forth over what it should be, haggle over hours, and then have it come back with some deficiencies because they didn't follow the agreed-upon spec.
Comment by mlhpdx 13 hours ago
From my own perspective I can look back on decades of software I've written (some including code generation far before LLMs), and marvel at the quality and creativity, and lack thereof, from one piece to another.
I never meant to create awful software, but I did (and still sometimes do). With LMM code generation (vs bespoke tooling, T4, XSLT, and the like) the game of chance is part of the fun, harnessing a powerful tool that wants to run out of control on a whim.
Looking back on a couple years of LLM assisted work I see the same mix as the decades before: some great (when I managed to keep the beast restrained) some awful (when I didn't, knowingly or not).
I don't see how things are much different with this tool than others as far as my work product goes. There is a bit more of it, but the excess isn't great stuff (that quantity remains roughly consistent over the years).
Comment by wuliwong 13 hours ago
Comment by HeyLaughingBoy 13 hours ago
I suspect that there is a lifetime of knowledge and experience wrapped up in that statement and I agree wholeheartedly.
I love writing software and I've been doing it for decades. But I never forget that at the end, there's someone who's paid for it, and needs it to do a job that can't/won't be done manually. And that's why it exists. Not to satisfy my desire to express myself in code, not to allow me to create some golden tower of perfect architecture, but to do a job. Most likely a boring job in the service of increased profitability for some company.
And in the end, the only thing that matters to the customer is if it does that job well enough to be useful. I think -- hell, I know -- that many developers deliberately ignore this critical point.
Comment by zer00eyz 13 hours ago
This.
Programers are high end chef's whos products are expensive.
LLM / AI tooling is going to do a much better job of delivering on the promise of AppleScript, vb script, IFTT, and every failed drag and drop coding tool that got sold to businesses over the years.
There are going to be gains in large software, from professionals - but the real gains are going to come from all the software that CAN get created that never was before.
There is an XKCD comic "Is It Worth the Time?" (link: https://xkcd.com/1205/ )- a matrix of the cost benefit of automating something. LLM's / AI tooling, generating traditional code, makes the answer "yes" in almost every case now.
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Comment by aorloff 10 hours ago
But I actually got something out of this -- which is that maybe before now, humans had to soak up the complexity of where value was made in software. And you saw this in the highest and best paid engineers in science and platform teams and basically that you had to invest in brains where you thought the value in your product was.
Without humans managing complexity, you have no idea where you should be investing once the product grows out of the concept stage
Comment by nunez 10 hours ago
Comment by lizardking 8 hours ago
- Cut steak in preheated oven at 250 degrees. - Pull at 125-130 degrees internal temp - Cook one minute per side in a skillet on medium heat
Comment by altcognito 13 hours ago
Comment by galgantar 13 hours ago
Hiring AI cooks is not a problem imo, as long as the human glances over everything that they serve.
Comment by sebastianconcpt 7 hours ago
I still micromanage my agents, how is it with you guys?
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Comment by continuational 13 hours ago
Maybe freshly prepared software made at home in a less-than-perfect manner for a tiny target audience is still a mouthwatering dish in comparison.
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Comment by roadside_picnic 12 hours ago
It is compared to the cost of making an authentic ramen broth at home at the scale of feeding 2-4 people. Pho has a similar property. I've made homemade pho broth once and it was very hard work, fairly costly, and it resulted in something that was pretty good, but not comparable in quality or price to something I could have bought in a restaurant down the street. (admittedly typically also cheaper that ramen)
Comment by bigstrat2003 10 hours ago
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Comment by andrewstetsenko 13 hours ago
Apart from that, I want to believe (and even notice tiny signals) that this sentiment is becoming more understandable among business leaders.
Comment by jillesvangurp 12 hours ago
The problem with many business leaders is that they don't necessarily understand the businesses they lead very well. That's common for CEOs running a tech company without a tech background. There's a long history of business leaders with MBAs throwing away the baby with the bathwater when they get a bit too enthusiastic cutting cost. It's why Boeing is such a mess. It's why Intel is no longer considered a leader in innovative chips. The likes of Nvidia and Apple are running circles around them. It's why IBM is now a consulting company that hasn't really produced any tech product worth mentioning this century. The only time they are in the news is when they do another layoff round to make share holders happy. They are incapable of innovating because the people that did that have long since left.
In the hands of somebody competent, you can do great things with AI. But if you can't tell good from bad technically, you won't know that you are creating a big stinky mess until it's far too late.
On a positive note, there will be plenty of work for competent techies to come in and straighten things out on a freelance or consultant basis (I'm available for that sort of thing but not cheap). With the help of AI of course. No need to go back to doing things manually. I think a lot of companies will realize they need help in the next years to speed things up, to improve quality, etc. They'll be very opinionated about what they want and used to getting what they want quickly.
Comment by signalnine 13 hours ago
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Comment by armchairhacker 13 hours ago
The article is AI generated
Comment by midnightbobarun 10 hours ago
It is slop though, either way.
Comment by calmbonsai 7 hours ago
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Comment by heddhunter 3 hours ago
(with apologies to Mike from The Young Ones)
Comment by encyclopedism 8 hours ago
Comment by richwater 13 hours ago
The reduced expectations of steak, the desire for the perfect steak, are all fading to the background because "just passing satisfactorily" is better for business.
Comment by HeyLaughingBoy 12 hours ago
I love a good medium-rare prime steak, but I also used to live near a restaurant called Best Steak House, which was anything but. However, they delivered a passable steak/steak sandwich that was worth what you paid for it. And considering that they were in business for decades, probably most people felt the same way.
A great steak is an occasional luxury; a "just edible" one is an everyday meal.
Comment by nehal3m 13 hours ago
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Comment by roughly 13 hours ago
EDIT: this was a misread on my part, retracted, carry on.
Comment by fhdkweig 13 hours ago
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Comment by altcognito 13 hours ago
It's not blaming. It's an explanation for probably why things can go wrong.
Comment by roughly 12 hours ago
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Comment by ratelimitsteve 12 hours ago
Point being, you're absolutely right that the goal for a company selling a product is to be barely satisfactory but they don't actually get to decide what's satisfactory.
Comment by green_wheel 10 hours ago
Comment by autoexec 12 hours ago
Between "AI" incompetence and companies not caring about doing anything above the bare minimum it's making our lives worse and more obnoxious. AI is accelerating the enshittification of everything and it goes way beyond software. It'll now be your responsibility to spend your free time on the phone talking to a company's AI chatbot "customer service" trying to fix whatever problems their use of AI will inevitably cause you.
When we envisioned our future we thought everything would get better. All high tech and fancy, but it's looking like what we'll get is expensive yet barely functional and annoying while we collectively just get poorer and dumber.
Comment by deterministic 3 hours ago
Claude Code is amazing at finding subtle bugs and improving the performance of the code. Something that directly benefit people using the product. Love it.
Comment by balls187 2 hours ago
And there are techniques that make it brain dead simple.
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Comment by threethirtytwo 11 hours ago
Obviously one way is going to and has already taken over the other way.
But if you look beyond this. That 10 percent remaining gap is closing. We will get perfect steaks within an hour as AI improves. And here is the scary part… it will keep improving it will go past 100 percent perfect. It will become better than us.
Comment by badgersnake 13 hours ago
Comment by 0xbadcafebee 13 hours ago
Software requires a massive amount of skill. You can't say you can build "consistently good software" after writing your 10th program. Most software engineers really aren't great at judging what makes good software. So humans aren't a great solution to AI's lack of ability here. We're limited by our own inherent dumbness.
LLMs are genuinely better software engineers than most humans. But they lack the cognitive power to hold in their head and recall many ideas at once for a long time. They're a genius who gets drunk every 10 minutes. You, human, aren't better at writing software - but you aren't drunk. So for now, you manage the AI. The hope is that one day we can make LLMs not be drunk, so it can do a better job than our dumb asses do.
It's possible that we'll never be able to make it not-drunk. In that case, to get any new improvement, we'll have to make it faster.. which will make it drunk every 5 minutes instead of every 10. This means we'll spend twice as much time keeping it on the road. The hope is that somehow this will create more productivity. Probably by having more of them running at once, with more human guides... which will run into the mythical man month fallacy. Everything old is new again.
Comment by adventured 13 hours ago
Fable was essentially unthinkable for ~99% of tech workers just five years ago, that any of that would occur so soon and so spectacularly. Now we've got a mass of armchair experts declaring what AI of this minute is, or even what it is period.
Well AI can't even do fingers right so it's premature to say blah blah blah. Hello Krea2 et al.
Software is also eating the clowns.
Get back to me next week, China will probably have another Fable killer. And then Anthropic will have Ouija 8 that they'll have to place in an air-gapped straight-jacket to keep it from enslaving us all.
Comment by netbioserror 6 hours ago
Much as computers have made creation in other industries much easier, we're likely to see a glut of crap software made by non-programmers that does not meet any quality bar because these are the sorts who think "lines of code" was the hurdle to overcome.
Comment by rhelz 8 hours ago
Figure out what you want to DO. What you really want to do, not what you do just to pay the bills. Once you figure that out, use AI as an executive uses the best employees he can buy.
Comment by empressplay 9 hours ago
Now I only eat steaks grilled from frozen. Get the grill nice and hot (450F at least) and throw the frozen steak on the grill. 5-10 minutes each side usually gets it nice and crispy on the outside while rare and tender in the middle.
Seriously, try it.
Comment by wackget 13 hours ago
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Comment by chrisjj 13 hours ago
And that's this "AI"tool too.
Garbage in, garbage out, as we say.
Comment by feverzsj 13 hours ago
Comment by midnightbobarun 12 hours ago
Now maybe you're not knowledgeable about steak, and you're not sure whether the cut of steak you bought would be better off pan seared or grilled. Is ribeye better in a pan or a grill? That depends on whether you want it more smokey or more buttery. Ask an AI and tell it how you want it to taste, and it'll tell you the answer.
His metaphorical steak machine would produce better results if he had simply asked "I want a steak and I have this specific cut and I want it to have this kind of flavor, how do you suggest I make it?" rather than "cook steak on a hot pan, make no mistakes."
TL;DR: Tell the AI what you want and then ask how it for a recommendation of how to do it. You don't have to "understand software." You only need to understand how to ask the right questions.
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