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10-27-2016, 12:25 PM | #451 | |
Sauntering Vaguely Downwards
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Use the flat-top center or the SS. There's too much compromise on both directions with the CI grate.
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10-27-2016, 12:30 PM | #452 |
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10-27-2016, 12:31 PM | #453 | |
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10-27-2016, 12:32 PM | #454 |
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It does a nice sear, that's for sure. But I think with the grate plus the heat from the grill, what I've come to know as normal cook times is just out the window. I've ruined too many steaks on that grate.
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10-27-2016, 12:33 PM | #455 | |
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Yeah, that was my first post on the subject (click on the little arrow on the quote and it takes you to the original post, FYI). So Kenji actually did beat me to it. Bastich.
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10-27-2016, 12:36 PM | #456 | |
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Canola will work better. Peanut oil has a bit too much flavor for me but if you can get some sunflower oil I think it works nicely. But I really don't recommend olive oil for a high heat application like that.
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10-27-2016, 12:40 PM | #457 | |
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The general theory is leaving it at room temp for 20 minutes will bring the piece of meat closer to it's final temp. The Serious Eats article I quoted specifically lays out that this is untrue, and why it's basically a waste of time. You're point about drying it off is ENTIRELY true. I previously suggested that if you salt a day ahead like I do, leave it in the fridge uncovered on a rack; the fridge will dry out the surface spectacularly. |
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10-27-2016, 12:40 PM | #458 | |
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10-27-2016, 12:42 PM | #459 | |
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10-27-2016, 12:47 PM | #460 |
**** you, you cretin.
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Pan seared with butter, crushed garlic clove and fresh rosemary. Keep basting steak until done.
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10-27-2016, 12:48 PM | #461 |
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**** all of you for making me think about steak this early
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10-27-2016, 12:58 PM | #462 | |
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Though yes, FMB is right in that ghee is the absolute best way to go, I just don't know where to acquire it and I'm damn sure not going through the trouble of making it. In either event, turn on your oven hood and open some windows. You'll get plenty of smoke during the high heat/sear portion on the stovetop and when you open that oven door after you put it in there for a few minutes, you'll have even more come rolling out. That method creates a LOT of smoke.
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10-27-2016, 12:59 PM | #463 | |
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10-27-2016, 01:05 PM | #464 |
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It's because you're a broncos fan. You should stick to mountain oysters.
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10-27-2016, 01:24 PM | #465 | |
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It's sooooo easy to make, though. |
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