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Would the Alton Brown steak searing method work with burgers?
Posted on 4/4/13 at 3:02 pm
Posted on 4/4/13 at 3:02 pm
Alton Brown's steak cooking method, 30 seconds on each side in a cast iron skillet, 500 degree oven for 2 minutes on each side (med rare). I was wondering if this would work well with some hamburger patties, anyone ever try it or tweak the process/timing for burgers? TIA
4
Posted on 4/4/13 at 3:15 pm to TIGERFANZZ
If you grind your own meat and it is the same thickness as said steaks, then it would work just fine. If you don't grind your own meat and want a medium, then I would set the oven to 400 degrees for 3 to 5 minutes would be my only change.
Posted on 4/4/13 at 3:18 pm to TIGERFANZZ
Sure it would work, but the oven is not necessary. Just do 3.5 minutes each side for rare, 4 for med, 5 for done
Posted on 4/4/13 at 3:37 pm to TIGERFANZZ
It won't work the same because hamburgers of the same shape and thickness of a steak will cook slower. It has to do with the direction of the heat transfer. Steaks have almost all the muscle fibers perpindicular to the cooking surface (in this case the skillet) and thus transmit the heat quickly. Burgers have the meat going in all different directions and cook less efficiently.
Posted on 4/4/13 at 4:29 pm to The Last Coco
quote:
It won't work the same because hamburgers of the same shape and thickness of a steak will cook slower. It has to do with the direction of the heat transfer. Steaks have almost all the muscle fibers perpindicular to the cooking surface (in this case the skillet) and thus transmit the heat quickly. Burgers have the meat going in all different directions and cook less efficiently.
This is false and your description makes no sense. The muscle fibers don't transmit heat. Burgers would usually cook faster because they are less dense than steaks.
This post was edited on 4/4/13 at 4:30 pm
Posted on 4/4/13 at 4:37 pm to TIGERFANZZ
Why not just buy a $20 high speed temp probe and figure this out for yourself. Why all the guessing with internal doneness based on a trick or a guess. It is safer for you and your family to spend $20 and know what the temp of your meat is.
This post was edited on 4/4/13 at 4:38 pm
Posted on 4/4/13 at 5:39 pm to TypoKnig
quote:
This is false and your description makes no sense. The muscle fibers don't transmit heat. Burgers would usually cook faster because they are less dense than steaks.
I was reading his response thinking, "I'm fairly certain this is backwards, and I'm no scientist." Posted on 4/4/13 at 7:48 pm to townhallsavoy
whats wrong with cooking on a grill, 1 beer for each side(3 minutes)???
Posted on 4/4/13 at 8:10 pm to dallastiger55
quote:
Posted by dallastiger55 whats wrong with cooking on a grill, 1 beer for each side(3 minutes)???
Geez Dallas, 3 minutes a beer? I can't afford that kind of habit
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