Quote:
Originally Posted by Pazuzu
When I eat steak, I want to taste beef, not shallots. Sauce does NOT belong on steak. There are very few meats that should have sauce on them. If you need sauce for a larger recipe, then use crappy meat, cut it up to bite sizes, and mix the sauce in (stir fry, Alfredo, etc).
Meat needs fire, not pans. I am 100% against pans whenever I have the choice. Beef, pork, chicken, fish, shrimp, scallops, all go over fire.
Also, I'd rather spend 15 minutes in front of a grill drinking beer and getting fresh air than EVER spending even 5 minutes in front of the stove watching meat be destroyed  |
oh good lord, just get out of your drum circle class?
Must have been a fun night.
You have a propane grille, don't you. I pray that's not the case. Please tell us all you spend the time to build a fire with something like Fogo or brickets with dry wood. Or is click click click, nothing, go get mapp torch (fun fact, mapp gas is no longer in mapp gas labeled containers) to light burners, go get a beer, put steak on grille, drink beer? Please tell me you aren't grilling over propane.
On steaks, maillard is everything. That's all you need to know and how you get there, cast iron or coals or burning oak over coals is relevant only to the flavor profile you are going for. After that, it's all personal preference on a steak. Having 2-3 ribeyes a month, every month, exactly the same way, may be fine for you. It's not for me.
And listen, if you can't make a proper moutarde, bordelaise, chimichurri, bone marrow chive butter or whatever, just say so. To say nothing of fishes and their accompanying pan sauces, grilled salmon does not work with saffron beurre blanc. There's a reason the French have done pretty well in the area of cooking so just saying "fire" is a little silly.
But I can see the glee in your post so that's good.
