Quote:
Originally Posted by javadog
The key to a good steak is to pick a good cut, then season it well. That, and don't cook the crap out of it. If you want a good steak, you want it between rare and medium rare. Grilled steaks can be tasty, but some are better done in a pan, like a filet, or a skirt steak. Huge amounts of heat are NOT needed. I'd say the average guy places way too much importance on temperature when searing the meat. It only needs to be a little over 300 degrees at the surface of the meat. Blast furnace levels of heat just create an overly cooked layer on the outside.
Sear it at a reasonable heat and finish it in a slow oven. Baste it with butter, or other fat. Make a decent pan sauce while you let the meat rest.
JR
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Pittsburgh rare - Wikipedia, the free encyclopedia
Being from Pittsburgh, we like our steaks made like our steel.
