Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Corn Starch Steaks??
Options
Sonny3
Posts: 455
My wife saw a post on FaceBook about putting corn starch on steaks. I did a little further research and discovered from some cooking channels that the reason is for a really CRUSTY steak.
So tonite I dusted two NY Strips with corn starch and put them in the frig for about an hour. Then I coated them with Lane's Ancho Expresso Rub. The premise is that the corn starch removes the moisture from the outside layer of the steak and allow for them to crust more heavily. By putting them in the fridge and lowering the internal temp, the steaks can remain on the 550 degree high temp longer to promote an absolutely delicious crust to the steaks. Total cook time was 8 minutes and they were a perfect Med Rare. The crust looks burnt, but believe me it was not. It was an awesome and tasty crust to the steaks.
The longer I have these BGEs, the more I learn and the more I love cooking on them.
So tonite I dusted two NY Strips with corn starch and put them in the frig for about an hour. Then I coated them with Lane's Ancho Expresso Rub. The premise is that the corn starch removes the moisture from the outside layer of the steak and allow for them to crust more heavily. By putting them in the fridge and lowering the internal temp, the steaks can remain on the 550 degree high temp longer to promote an absolutely delicious crust to the steaks. Total cook time was 8 minutes and they were a perfect Med Rare. The crust looks burnt, but believe me it was not. It was an awesome and tasty crust to the steaks.
The longer I have these BGEs, the more I learn and the more I love cooking on them.
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
Comments
-
Try baking powder too. Once it starts mixing with moisture it will create a "fried" crust. I do it all the time on chicken.
-
-
That sounds like an awesome method.I cook. I eat. I repeat. Thornville, Ohio
-
hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein...
-
A lot of people use corn starch or baking powder to get their wings crispy. Same idea. I've seen Americas Test Kitchen suggest this also for steaks.
Yours look like they back up the theory! Looks good to me.
L, S, MM, Mini
Washington, IL -
Someone doesn't like fried chickenSpaightlabs said:hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein... -
You made me hungry.
-
Spaightlabs said:hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein...
I don't think this was a nutrition-motivated thing. Hard to find a good nutrition reason to add salt or rub or sauce to your protein also, but easy to find a good flavor reason.Toronto ON -
I will try the corn starch on tonight's steaks. I does look good. It might even be the secret to a good crust on Sous Vide steaks.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum