re: grill marks on a steak is for rednecks

When I am cooking steak, I don't want sear marks. I want a crust.

I never knew I was a redneck...I put a beautiful criss cross pattern of grill marks on my steaks

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For me it's more of e result than a goal.

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which is fine. as i said, its bond to happen in most cases.


making it a goal= redneck

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one person was talking about a cast iron steak, and he was like "yaw yaw but you cant get dem dere grill marks on cast iron".

like who gives a shite.

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And if you have a cast iron grill pan you can get the grill marks which makes the comment even more silly

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you might be a redneck

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Lester Earl going full Jeff Foxworthy today

I might be, but that doesn't support your conclusion.

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And if you have a cast iron grill pan you can get the grill marks which makes the comment even more silly

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ribeye = grill, filet = skillet


there is no discussion

youre ignorant

Only trash cooks their steak any other way than sous vide.

Here's something I heard that makes sense. A lot of the seared flavor comes from the grill marks and are produced by the maillard reaction. While grill marks may be pretty, it reduces the amount of meat that benefits from the reaction.

There is also a school of thought that constant flipping is much better than the "one flip" method. The theory is that because both sides are more often in contact with the heat the meat will cook faster and more evenly. The flipping will also expose more meat to the grates and the maillard reaction.

To each their own, though. A good steak is in the eye of the beholder.