Searing doesn't 'seal in' the juices.

[trof]

Damn.
I like Aaron, but tonight he destroyed one of my long held grilling truisms.

He seared one steak and then baked it in the oven.
The other steak went in the oven raw.
There was 5% less weight loss from the baked steak.
Double Damn.

He concedes that grilled steaks do taste better.
OK.
:-(

[xchrom]

1. ok -- try this trof --

for steaks an inch or more think -- start them in an oven at 275 for about 20 mins -- or bring the tempurature to 99 degrees.

then finish to your taste on the stove top.

it produces better results -- but it does take a little practise to get it right.

and of course nothing replaces grilling.

[trof]

5. Sorry bub, I would NEVER cook a steak in the oven.

Never.
Ever.

[redqueen]

10. suggesting such a thing in texas might not be safe

gas grills are only just now becoming socially acceptable

[Shakespeare]

17. Gas grills are for philistines!!

We still consider stoning an acceptable punishment for propane offenses. Yee-haw.

[Joe Fields]

23. Yeah, let's have our meat taste like charcoal fluid...lol

I'll match my natural gas grilled steaks against anyone's, cooked ANY way they want to.

[Shakespeare]

24. Uh, you don't start a fire for grilling with charcoal fluid.

You start it with a little newspaper and a charcoal chimney. Longer-lasting coals, and NO lighter fluid taste.

You're obviously not terribly skilled at the whole grilling thing, are ya...

[Joe Fields]

25. Bad assumption on my part.

Yet, I think I know a little about grilling and bbq, since I was the kitchen mgr. for one of the top ten bbq restaurants in the country.

Most "philistines" dump gallons of charcoal fluid on. Sacriledge. I'll outgrill you any day of the week though. No brag. Just fact..lol

[Shakespeare]

31. No, you wouldn't outgrill me.

And anybody I know who knows their way around a grill uses a chimney and wouldn't touch charcoal fluid, so I'm certainly not the practitioner of such sacrilege.

Charcoal (and, preferably, an appropriate choice of good wood like hickory or mesquite) imparts a smokiness that you just don't get on a gas grill. I've had it both ways; you can keep your gas grill.

Tell me which restaurant, and I'll tell you whether or not I'm impressed.

[Joe Fields]

37. why would I care if you're impressed?

First of all, you don't ever want to use charcoal. If you're going to use wood, applewood or mesquite is preferred. But you most likely won't get even heat with wood, unless you are a professional. I get even temp. with a gas grill, when I cook on one. (soaking wood chips, of course). But to make a blanket statement that gas grills suck is just ridiculous and shows a lack of knowledge.

The restaurant? BB's Lawnside BBQ in K.C. If it's one thing this flatlander knows, it is beef, and how to cook it.

[Shakespeare]

40. No, it's not a lack of knowledge. It's a matter of taste.

And if you're going to get upset about blanket statements, I'll refer you back to your wrong-headed assumption about charcoal fluid. Pot, kettle, etc.

I don't like meat cooked on a gas grill. Period. That's my preference, based on a few decades of eating barbecued and grilled meat, from both gas and charcoal.

And I know all about how to use good hardwood for a fire (in fact, I mentioned that in my previous post to you, in case you missed it). I've never had a problem getting even heat--but that's probably because I was properly instructed on how to build and maintain the fire. You don't have to be a professional to know that.

I prefer my BBQ Texas style, thanks very much (I like my steaks grilled and my brisket s-l-o-w smoked). See you at Sonny Bryan's in Dallas, or any number of places down in Lockhart. Anywhere else is....well, less good than those joints. ;-)

[uppityperson]

29. I never understood that. Seems that after cooking down to grey covered charcoal for 20 min

that all the lighter fluid would've burnt off.

[Shakespeare]

32. Nope; it leaves a petroleum residue that gives a steak all kinds of nasty flavors.

NO fluid. Ever.

[Lex]

39. True that.

nt

[Kali]

36. REAL WOOD - preferably MESQUITE or CATCLAW

that is all.

[Lex]

27. I agree. Gas grills are for amateurs or the

confused.

[Joe Fields]

30. Please tell me why gas grills are so bad?

I must be doing something wrong, because I turn out such fine food on them...

[Lex]

38. Sure you do. It works much the same as an inside gas stove.

What's the diff? Flavor is really no better than if you grilled it on a grill pan with a gas stove stovetop in your kitchen.

For a really good authentic grilled taste without much more trouble,

Try a good hardwood charcoal:



and one of these to easily get the charcoal going--no lighter fluid, no fuss or muss:



and

[xchrom]

11. lol -- well i wasn't going to MAKE you.

but i'm a fair cook -- and got this tip from cooks illustrated and it works really well.

on edit -- you're not cooking the steak in the oven -- you're slowly raising the interior temperature -- to 99degrees -- and searing -- finishing -- on the stove top -- pan roasting in reverse.

[trof]

18. OK, I HAVE cooked steak in an oven. On a 747.

Hell, the oven was the only thing we had.
It was pretty good.

[xchrom]

21. you -- of course -- have cooked a steak on 747.

you -- my good man -- have truly lived a wonderful life.

i'm envious.

[GOPisEvil]

12. Well, I don't have a grill so I use the following method.

Turn on oven to "nuclear" setting.
Place cast iron skillet into said oven for a few minutes to get it ripping hot.
Remove skillet from oven.
Place steak onto skillet for two minutes.
Turn steak over and leave steak on side two for two minutes.
Put steak back into oven and cook 5 minutes or so (or until done to your preference).

[DS1]

14. grill pan

problem solved, just make sure you have a good vent

[GOPisEvil]

15. I have a cast iron grill pan for just such occasions.

The changes include rotating the meat 90 degrees after 1 minute on each side so you get pretty grill marks.

But yeah, open a window and crank the vent.

[trof]

20. The grill marks are VERY important.

Everybody says so.
;-)

[Rabrrrrrr]

2. Yep - the purpose of searing is to caramelize the sugars.

Yummy!

[xchrom]

8. you don't caramelize meat.

it's called the maillard effect -- and it isn't about sugar in that case.

[Rabrrrrrr]

13. True, but for the lay person, caramelization is a fine enough word

Avoids having to explain the amino acid reactions and etc.

[GOPisEvil]

3. Yep. Sad but true.

Searing causes increased flavor, not increased moisture.

Resting your steak post-cooking will help lead to a juicy steak. :)

[redqueen]

4. it's so hard, though, letting it rest

i want to eat it NOW!

[GOPisEvil]

7. Sure, go ahead and cut it open right away! Watch those juices RUN!

Use the rest time to toast the bread. :)

[redqueen]

9. yeah... that's what we do

i'm used to the waiting... now i just have to make sure the kids don't get to it :P

[conscious evolution]

35. Rest a steak?

Should we tuck it in and sing it a lullaby?

Must eat meat NOW!!

[Kali]

6. baked steak? that = a roast

5% loss - not very significant, I would say and possibly partially from the extra handling???

I do agree you don't need to brown a roast before putting it in the oven, though.

[Joe Fields]

16. Grilled is the only way to go, if you can...

:toast:

[johnnie]

19. Microwave

The ONLY way to cook a steak.

[InternalDialogue]

22. But you replace that 5% weight loss

with an equivalent pat of butter on top of the grilled steak.

Problem solved, everyone's happy.

[lizziegrace]

26. The Paula Dean method

;)

[InternalDialogue]

33. Hiya, lizziegrace!

I'm so happy to see you around tonight.

I'll be taking off in a couple of minutes, but "hi" while I've got the chance. PM me if you want -- I'll get it in the morning.

:hug:

[lizziegrace]

34. Hey you!

:hug:

I'll drop you a line. :)

[Lex]

28. Who's Aaron?

:shrug:

[OllieLotte]

41. What works for me is...

1) nice thick rib eye - well marbled with fat
2) let steaks sit in coldest part of fridge uncovered for 1 day, turn over let sit for an additional day to age
3) take steaks out of fridge one hour before cooking and let them sit on the counter a bit to warm up
4) put light coating of canola oil all over steaks
5) liberally shake Montreal Steak Seasoning on both sides of steak
6) crank up my Big Green Egg with real lump charcoal (not wimpy briquettes)
7) when the temperature hits maximum on the temp 750+ throw in some mesquite chips (soaked)
8) throw the steaks on the clean grate for 2.5 to 3 minutes
9) turn the steaks over and grill for 2.5 to 3 minutes
10) completely close all of the air vents on the Big Green Egg and let cook for 3-4 minutes
11) remove steaks and cover with aluminum foil and let rest for 10 minutes (5 if only one steak or only one on the covered plate)
enjoy