http://www.friday.com/bbum/2006/05/31/can-a-bge-cook-a-great-steak/ ...so google can index my head. Wed, 08 Feb 2012 15:29:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.friday.com/bbum/2006/05/31/can-a-bge-cook-a-great-steak/comment-page-1/#comment-189680 David Driscoll Sat, 27 Dec 2008 13:17:46 +0000 http://www.friday.com/bbum/2006/05/31/can-a-bge-cook-a-great-steak/#comment-189680 Check out the 'In Search of Perfection' television series by Heston Bluementhal - he has an episode an cooking the best steak - and he says that sealing a steak is a pile of crap (he weighs it before and after to show you it hasn't sealed anything in! This is in direct contrast to the likes of Gordon Ramsay who stills says you should seal a steak! Check out the ‘In Search of Perfection’ television series by Heston Bluementhal – he has an episode an cooking the best steak – and he says that sealing a steak is a pile of crap (he weighs it before and after to show you it hasn’t sealed anything in! This is in direct contrast to the likes of Gordon Ramsay who stills says you should seal a steak!

]]> http://www.friday.com/bbum/2006/05/31/can-a-bge-cook-a-great-steak/comment-page-1/#comment-5619 Amie Thu, 01 Jun 2006 14:30:30 +0000 http://www.friday.com/bbum/2006/05/31/can-a-bge-cook-a-great-steak/#comment-5619 Interesting technique! And I'm glad you shared it, since it's the antithesis of my fillet mignon methods. I use the technique recommended by Jeff Smith, where you heat a cast iron skillet for ten minutes on very high heat, marinate your steak in olive oil, garlic, pepper, etc, then go with the sear method for roughly 4-5 minutes on each side, then letting the steak rest a few minutes once removed from the heat. This results in a VERY juicy medium rare steak that is nicely carmelized without the black bits of a true "Pittsburgh Rare." Interesting technique! And I’m glad you shared it, since it’s the antithesis of my fillet mignon methods. I use the technique recommended by Jeff Smith, where you heat a cast iron skillet for ten minutes on very high heat, marinate your steak in olive oil, garlic, pepper, etc, then go with the sear method for roughly 4-5 minutes on each side, then letting the steak rest a few minutes once removed from the heat. This results in a VERY juicy medium rare steak that is nicely carmelized without the black bits of a true “Pittsburgh Rare.”

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