The great steak dilemma
The great steak dilemma
After many years of successfully grilling a steak turning it only once, cook one side then the other one, I have noticed there is a new wave of cooks, namely Jamie Oliver and Fast Ed from BHAG among others, who say to turn the steak religiously every minute. The reason for doing that makes no sense to me but that's it. After mocking my father in law for years for doing that, and every other of the bbq tong compulsive, I have now keep it to myself. What's your view about this
Re: The great steak dilemma
I turn them all the time. I can't see why not. Meat on a rottie goes around and that works a treat keeping the juices in.
Re: The great steak dilemma
I aim for the maillard reaction. I usually flip it 3 times in the 6-10 minutes it takes to cook. I have yet to try the reverse sear method, but I hear that's the shiznick.
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Re: The great steak dilemma
Blumenthal changed the thinking on this when he did this show.
chilling while grilling
Re: The great steak dilemma
The way that english guy cooks his steak I stay away, same for Gordon. Oil in the pan and then the meat? Not in my house
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Re: The great steak dilemma
In fairness to the poms it rain s a lot so indoor cooking is the norm.
But the new theory of flipping was started there.
Seems resting is the most important,though.
But the new theory of flipping was started there.
Seems resting is the most important,though.
chilling while grilling
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Re: The great steak dilemma
No dilemma, know your BBQs temp, the feel of done-ness, turn once and rest on its side. Next.
The great steak dilemma
+1Card Shark wrote:No dilemma, know your BBQs temp, the feel of done-ness, turn once and rest on its side. Next.
Know your equipment, buy quality products, practice your technique and always be willing to learn
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Re: The great steak dilemma
There's science in everything Blumenthal does. Before knocking his steak process I'd take time to consider it carefully. A pan will provide consistent heat to the entire surface of the meat it is in contact with. The oil will give it a flash of heat also. Turning frequently keeps the steak from overcooking.
If all that adds up to a great maillard reaction then it would be a winner in my book. If you want a bit of the smokey flavour you could do the above after a reverse sear. Unless there's a good argument against, which has to be better than "pan" or "oil".
If all that adds up to a great maillard reaction then it would be a winner in my book. If you want a bit of the smokey flavour you could do the above after a reverse sear. Unless there's a good argument against, which has to be better than "pan" or "oil".
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Re: The great steak dilemma
Heston turns his steak every 15 seconds or so like a madman, he's trying to heat it evenly, when you turn a steak you loose heat from the top side, he's trying to minimise heat loss.....he's obviously also not heard about reverse sear!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: The great steak dilemma
the pan is probably better than the common, flat aussie bbq, the oil in the pan is a no no because it will make lots of smoke, it's better to oil the meat, of course we can say I like it like I like it but that kills any kind of discussion
Re: The great steak dilemma
I wonder if he's heard about bbq with the lid downurbangriller wrote:Heston turns his steak every 15 seconds or so like a madman, he's trying to heat it evenly, when you turn a steak you loose heat from the top side, he's trying to minimise heat loss.....he's obviously also not heard about reverse sear!
Chris
Re: The great steak dilemma
I must admit that's not what I got from the video at all. He says that the flipping allows the outside to stay hot enough to form a crust without overcooking the inside. I think he is intending to keep the heat mainly on the surface of the meat. I was thinking that this might be a really good method to use in conjunction with a reverse sear. What do you think?urbangriller wrote:Heston turns his steak every 15 seconds or so like a madman, he's trying to heat it evenly, when you turn a steak you loose heat from the top side, he's trying to minimise heat loss.....Chris