Thread: Food and Drink New cooking methods ... sous vide
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Old 10-30-2013, 04:43 PM   #245
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Holladay View Post
Wow, nice find on my part. I love to grill. Not saying I'm the best at it, but willing to learn.

I have a Weber Genesis grill which I love. The wife is German and thinks my steaks are perfect...and wants me to still use marinade. I usually Jaccard then put steaks in zip locks and add marinade for 1 hour. Then I sear on a 400 deg grill ~ 1-2 min per side, depending on thickness.

I've been trying to use just salt and pepper dry rub. She still likes the marinade. To each their own I guess.

I watched the Douglas Baldwin video and he was searing using a butane torch. Who doesn't like FIRE BABY? Try doing that as the final presentation in front of friends and family. I read that you use a piping hot cast iron pan.

My question is what is the benefit or difference. My thinking is there isn't. A sear = a sear.

That torch was kick ass thou
I personally think you get better flavor out of the cast iron, and it generally tastes better. I actually use both these days. I'll sear the top and bottom and while those are going, I'll use the butane torch to do the sides. It's awesome to torch the fat cap.
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