- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking a steak. Pan or grilled?
Posted on 8/3/20 at 10:55 am to Errerrerrwere
Posted on 8/3/20 at 10:55 am to Errerrerrwere
Grill over wood coals.
0
Posted on 8/3/20 at 11:30 am to MusclesofBrussels
quote:
Maillard reaction comes from heat not direct contact, shouldn't get any additional surface area from a skillet.
Posted on 8/3/20 at 11:45 am to Errerrerrwere
Prefer them grilled on a very hot grill, but if feeling kid of lazy and not wanting to break out the grill, I'll do them in a cast iron griddle with raised ridges to put on the typical "Grill Marks" on the steak.
Like already mentioned, you need a good exhaust system or you could set off smoke detectors.
Like already mentioned, you need a good exhaust system or you could set off smoke detectors.
Posted on 8/3/20 at 12:31 pm to Errerrerrwere
I find that indirect heat (reverse sear in oven, with deflector plates on grill, sous vide) and then searing at a very high temperature for a very short duration produces the best result. I think cast iron is the best fool proof method for getting a good sear. For the grill, it probably depends on how hot you can get it.
Posted on 8/3/20 at 8:36 pm to TH03
quote:
Then why do you give the filet a crust and the ribeye grill marks?
I find that my filets are not as “crunchy” from my black iron pan. I guess I meant to say is that I don’t like flame char on my filets, but I do on my ribeyes
Posted on 8/3/20 at 10:12 pm to DaBeerz
quote:
Reverse sear to 115-120 then scorch on cast iron 1-2 min per side.... has to be thick steak though
I prefer this method you mentioned. I turn my pellet grill or oven on about 200-220 degrees and cook cut of steak to about 120 degrees. I pull out my cast iron, get it screaming hot and cook about a minute per side and it’s ready to eat. To me this is the best way to cook thick steaks and it’s the easiest way not to screw up an expensive cut of meat. That Kenji guy on Serious Eats wrote a very nice article on the science behind this method which I found interesting but I’m sure I’m telling you something you already know.
OP if I’m eating say a NY Strip I too like to turn the side with the fat edge face down on skillet and render that fat down then flip the steak face down in that fat and give it a good quick sear. Gives the steak a really good crusted flavor. Reverse sear is the very best way to cook a steak if you have the time.
Posted on 8/4/20 at 6:20 am to Errerrerrwere
I reverse sear on the grill. I’ll cook them indirect at 250 til they hit the desired temp. Then I pull them and put a cast iron griddle on the egg and bring the temp up to ~600. Sear both sides for a minute or so depending on thickness.
Posted on 8/4/20 at 1:28 pm to Errerrerrwere
Best results I've got are sous vide and seared on a cast iron. I use my crawfish burner and get the cast iron super hot. It creates an awesome sear and barely needs 1 minute per side.
Posted on 8/4/20 at 1:30 pm to GeauxTigers0107
quote:
I love them both pan seared and grilled. Both are delicious but it's hard to beat reverse-seared then flame broiled.
Same here and one of the main reasons I love my pellet burner, I reverse sear all sorts of things now.
Posted on 8/4/20 at 1:33 pm to TH03
I personally like to reverse sear, oven then giant fire on a grill method. Just something about charcoal gives a better flavor to me.0
Posted on 8/4/20 at 1:46 pm to TigernMS12
quote:
Just something about charcoal gives a better flavor to me.0
I have used the cold grate method to get a nice maillard reaction. It comes out almost amber in color.
ETA: I also have Finex pans. Picked them up at the Tillamook Cheese Factory for 50% off...
This post was edited on 8/4/20 at 3:08 pm
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News