Luke Davidson

Modernist Cook

Carnivore since 2023 · Brooklyn, New York · 2 posts

Luke is a self-taught modernist cook who applies low-temperature techniques (sous vide, slow oven roasting) to home cooking. He covers reverse-sear and sous-vide content — the precision-temperature recipes where home equipment outperforms restaurants. Carnivore since 2023.

Expertise

sous videfine dining

Recipes by Luke

Sliced sous vide filet mignon on a wooden board, dark seared crust, completely uniform medium-rare interior edge to edge, butter pooling around the steak

Sous Vide Filet Mignon (130°F for 90 Minutes)

8-oz filet mignon sous vide at 130°F for 90 minutes, then seared 60 seconds per side. Edge-to-edge medium-rare. Salt and butter only.

Guides by Luke

Cross-section of three steaks at different doneness levels — rare, medium-rare, medium — on a wooden cutting board

Steak Doneness Chart: Temps and Cook Times by Cut

Steak doneness chart: internal temperatures (°F + °C), descriptions, and pan-sear times for 1-inch, 1½-inch, and 2-inch ribeye, sirloin, and strip steaks.

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