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re: UPDATED: room temp vs fridge temp steak before going on the grill
Posted on 9/10/22 at 1:33 am to Mouth
Posted on 9/10/22 at 1:33 am to Mouth
I think the best steaks are frozen solid, seared 90 sec on each side on white hot cast iron, then cooked 20 min in the oven. There are taste studies that agree.
0
Posted on 9/10/22 at 1:52 am to BigDropper
quote:
Another factor to consider is the gradient. Both steaks appear to have the same thickness of "gray meat". If the cold steak were cooked longer to achieve similar doneness to the room temp steak, it would have more of the gray, overcooked surface area.
Good point.
Posted on 9/10/22 at 1:54 am to Mouth
quote:
I do notice there is not a lot of juice for either?
I let them rest for 10 minutes on a plate before moving them to the cutting board.
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