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Started By
Message
re: grill marks on a steak is for rednecks
Posted on 2/1/16 at 1:47 pm to ragincajun03
Posted on 2/1/16 at 1:47 pm to ragincajun03
quote:
After letting it sit in warm bath water for 16 hours to reach that prefect med rare, right?
Posted on 2/1/16 at 1:47 pm to CAD703X
When I am cooking steak, I don't want sear marks. I want a crust.
Posted on 2/1/16 at 2:21 pm to AlxTgr
quote:
but I can't understand why it's redneck. What if it's just ignorant?
stems from a thread on the OT lounge and the way CAD worded a comment.
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.
Posted on 2/1/16 at 2:22 pm to CAD703X
I never knew I was a redneck...I put a beautiful criss cross pattern of grill marks on my steaks
Posted on 2/1/16 at 2:23 pm to Lester Earl
quote:For me it's more of e result than a goal. If I have prepped the steak properly, and if I have set up the grill properly, it's going to happen.
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.
Posted on 2/1/16 at 2:27 pm to AlxTgr
quote:
For me it's more of e result than a goal.
which is fine. as i said, its bond to happen in most cases.
making it a goal= redneck
Posted on 2/1/16 at 2:33 pm to Lester Earl
quote:Now you're saying it out of any context from elsewhere. You can't support this. I mean, truck nuts are redneck.
making it a goal= redneck
Posted on 2/1/16 at 2:35 pm to Lester Earl
quote:
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.
And if you have a cast iron grill pan you can get the grill marks which makes the comment even more silly
Posted on 2/1/16 at 2:39 pm to Lester Earl
quote:
you might be a redneck
Lester Earl going full Jeff Foxworthy today
Posted on 2/1/16 at 2:39 pm to Lester Earl
I might be, but that doesn't support your conclusion.
Posted on 2/1/16 at 2:56 pm to Powerman
quote:
And if you have a cast iron grill pan you can get the grill marks which makes the comment even more silly
ribeye = grill, filet = skillet
there is no discussion
Posted on 2/1/16 at 3:13 pm to CAD703X
quote:
ribeye = grill, filet = skillet
there is no discussion
That's just ignorant.
Posted on 2/1/16 at 6:23 pm to CAD703X
Only trash cooks their steak any other way than sous vide.
Posted on 2/1/16 at 6:58 pm to CAD703X
quote:
ribeye = grill, filet = skillet
there is no discussion
I'm sorry, are we cooking for peasants?
Posted on 2/2/16 at 1:22 pm to X123F45
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.
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.
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