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Grill Marks and Grates - new article
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CPARKTX
Posts: 2,095
Interesting article in this month's AmazingRibs.com newsletter. For steaks it basically recommends NOT using cast iron grates, flipping regularly during the cook, and doing reverse sear.
Article at: http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html?utm_source=2013-03-26&utm_campaign=Nov+2012&utm_medium=email
Article at: http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html?utm_source=2013-03-26&utm_campaign=Nov+2012&utm_medium=email
LBGE & SBGE. Central Texas.
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Just goes to show how much flexibility one has when using good cuts of beef in the first place. This is exactly opposite of the way I have cooked steaks for 30 years, so basically to each their own.
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I just read Adam Perry Langs book Charred and Scruffed and he uses the hot potato method flipping often to create a more even cooking of the center of the meat and says he has had a steak with perfect sear marks taste like dog food and the best steak he has ever had did not have sear marks. Different schools of thought and most turn out some great food off a grillLarge & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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My wife likes her staeks and burgers well done all the way, so my orders are to turn them frequently to get the inside done all the way. She coulnt care less about grill marks. My daughter and I are the medium rare peeps.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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the mangrates gave me very pretty steaks but I've never really tried for the marks..just taste. I do the reverse sear on all beef.Green egg, dead animal and alcohol. The "Boro".. TN
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Good write up. I generally find meathead's articles to be spot-on, with the exception of cooking to temps to eliminate pathogens. It's not a temp thing, it's a time-temp thing. You don't need to cook chicken to 165 to kill salmonella. You can cook it to a much lower temp for a longer period of time and have the same effect.
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