Cooking recipe thread

[H4run]

One of the best ways to grill steak is called Pittsburgh broil. It involves building a hot fire, then throwing oil on the coals to cause flare ups. It will sear the surface, keeping the moisture in. Also, moisture in a steak is not water, but fat. Your second steak may have been better marbled (more steaks of fat running through the flesh). Finally, the time before cutting matteres. A steak needs to rest 3-5 minutes before it is cut.

J

I'm really sorry, I also interest in this, could you tell me more detail?

I don't get it, do you mean I must first put the meat in the pot without oil, and cook it until hot, then throw the oil to cause flare ups? and when this flare ups happen (as I imagine it as a quite big fire) for how long I should keep it that way? because I also worry it will burn the steak.

 

[carmen510]

One of the best ways to grill steak is called Pittsburgh broil. It involves building a hot fire, then throwing oil on the coals to cause flare ups. It will sear the surface, keeping the moisture in. Also, moisture in a steak is not water, but fat. Your second steak may have been better marbled (more steaks of fat running through the flesh). Finally, the time before cutting matteres. A steak needs to rest 3-5 minutes before it is cut.

J

Well, that makes sense. I let the steak rest for 5-8 minutes; I was also basting it with the butter/juices in the pan.

 

[onejayhawk]

I'm really sorry, I also interest in this, could you tell me more detail?

I don't get it, do you mean I must first put the meat in the pot without oil, and cook it until hot, then throw the oil to cause flare ups? and when this flare ups happen (as I imagine it as a quite big fire) for how long I should keep it that way? because I also worry it will burn the steak.

Pittsburgh Broil is actually grilling, done directly over a heat source. Usually, this means a grate over coals. Throwing oil on the coals causes flames to leap up, through the grate, directly on the meat. Top dry heat is what Americans call broiling. In a professional kitchen, they have what is called a salamander, with heat top and bottom. Temperatures can exceed 800° F (450° C). This is not safe for in home use, so grilling is typically done outdoors.

http://en.wikipedia.org/wiki/Grilling

J

 

[H4run]

thanks, you are very helpful!