Free Republic
Browse · Search
General/Chat
Topics · Post Article

To: Daffynition

After seasomimg your own way pan-fry the steak for 7-10 seconds per side to seal the outer layer, keeping the juices in, then grill.


14 posted on 06/16/2012 2:22:00 PM PDT by wtc911 (Amigo - you've been had.)
[ Post Reply | Private Reply | To 1 | View Replies ]


To: wtc911

That doesn’t “seal the juices”, this is a fallacy.

And 7-10 seconds does nothing.

You want high-heat to get browning and the Malliard reaction, which is Flavor with a capital “F”. You need cooking to get the interior warm.

Oven cooking at low temperature, say 225F, until you reach about 125F internal temperature, then a short stint on a blazing hot charcoal grill to brown, is a pretty good but unconventional ticket to a great steak.

If you don’t have a charcoal grille, the Alton Brown frying pan method works well.


187 posted on 06/17/2012 4:08:34 AM PDT by FreedomPoster (Islam delenda est)
[ Post Reply | Private Reply | To 14 | View Replies ]

Free Republic
Browse · Search
General/Chat
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson