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Are Grill Marks Bad?
Comments
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The mailard reaction is what you want for flavor, and you get that best by broiling or cooking in a pan. Flipping often makes it cook faster and more evenly. Grill marks look sexy but they can, if the grate is hot enough, basically be burned meat and while some people like that taste, others don't.
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nolaegghead said:The mailard reaction is what you want for flavor, and you get that best by broiling or cooking in a pan. Flipping often makes it cook faster and more evenly. Grill marks look sexy but they can, if the grate is hot enough, basically be burned meat and while some people like that taste, others don't.Southern California
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My favorite steak is one cooked on cast iron. But if the steak is good that your serving and it has grill marks I will eat it and smile.Cookin in Texas
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I just use the factory grate. You want to sear - get that meat surface temp into the mailard range - 300s. You don't need a glowing red-hot grate. Cook a steak at nuclear temps - if you like the burned taste (some do), keep doing it that way. Otherwise don't go too hot. 500 dome temp is fine for a sear.
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They are only bad if they are not at a 60* grid pattern.
Smitty's Kid's BBQ
Bay City,MI
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nolaegghead said:I just use the factory grate. You want to sear - get that meat surface temp into the mailard range - 300s. You don't need a glowing red-hot grate. Cook a steak at nuclear temps - if you like the burned taste (some do), keep doing it that way. Otherwise don't go too hot. 500 dome temp is fine for a sear.Southern California
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Everything gets the maillard reaction around 310 F. Heat transfer through steel is more efficient than air so it will brown more quickly.It is not necessary to have it touch the metal, although it would have a better crust. This is why a pan can give the best crust.
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Grill marks have been discussed many times over the years. Sure, they are pretty and make a really strong statement about the meat, but many high-dollar restaurants reportedly draw their grill marks on with a meat-marker, while others brush on a coat of sugar water prior to it hitting the hit grill. Either method makes it look good but does absolutely nothing to the flavor. But magically, it justifies the extra $10 you paid for the steak
Personally, I like to see grill marks but I don't fret if they aren't there.
Spring "Smoke Rings And Grill Marks Are For Judging Not Flavor" Chicken
Spring Texas USA
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I honestly don't mind a little char on my steaks. At least when it's on the fat....man that's good.
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You want grill marks...mangrate baby.Green egg, dead animal and alcohol. The "Boro".. TN
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Spring Chicken said:
Grill marks have been discussed many times over the years. Sure, they are pretty and make a really strong statement about the meat, but many high-dollar restaurants reportedly draw their grill marks on with a meat-marker, while others brush on a coat of sugar water prior to it hitting the hit grill. Either method makes it look good but does absolutely nothing to the flavor. But magically, it justifies the extra $10 you paid for the steak
Personally, I like to see grill marks but I don't fret if they aren't there.
Spring "Smoke Rings And Grill Marks Are For Judging Not Flavor" Chicken
Spring Texas USA
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