| stanleychief |
09-24-2013 10:53 PM |
Quote:
Originally Posted by Fire Me Boy!
(Post 10014720)
You should absolutely sear both sides, but "keeps the juices inside" is total bullshit. You do it because it creates flavors (Google Maillard reaction if you're unfamiliar) that you wouldn't get otherwise. It's been shown time after time that searing actually creates MORE moisture loss than not searing.
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No doubt about the Maillard reaction, but this guy seems to disagree about the moisture loss: http://goo.gl/FgXkfX in fact went so far as to write a four page rant on it. He seems to think that a lot of the tests that were performed were flawed since they neglected to take fat loss into account. Which is right? I have no idea, but searing is definitely a good thing no matter what.
I use the same basic process you do but add a rest in between the sear and the cook. It's based on the T-Rex method which can be found here. Basically it's sear, rest, cook, rest then EAT. I've tried it without the rest period after the sear and it's just not quite as juicy. I'm one of those 'sinners' who likes to eat their steaks medium to medium-well. It's quite possible that if you weren't cooking the steaks as long that it wouldn't make as much of a difference.
I use a Kamado for grilling at home, but I've successfully done the same thing using a hot skillet and a gas grill. The process takes a little longer but it is well worth it. I use only oil (or clarified butter if I want to kill time), kosher salt, fresh black pepper and minced garlic as a treatment on the steak. |
