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Old 02-28-2012, 08:09 PM   #11
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lol, zooks.

i'm curious: is the reason you bring a steak to room temp before grilling so it is more easily cooked medium to well done?
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Old 02-28-2012, 08:52 PM   #12
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Geez...I'm gonna have to spread out the gold bars every time a I want to grill a steak...and then clean them before I put them back under the b...you didn't see that.
Copper and silver are better. Or just use your cast iron pan and plan ahead...

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lol, zooks.

i'm curious: is the reason you bring a steak to room temp before grilling so it is more easily cooked medium to well done?
The reason is because if your steak is icy cold it will be difficult to achieve a nice medium rare middle without overcooking the surface.
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Old 02-28-2012, 08:57 PM   #13
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don't you want a good char or sear on the surface?
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Old 02-28-2012, 09:03 PM   #14
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don't you want a good char or sear on the surface?
I get that in a couple or three minutes at most on each side.
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Old 02-28-2012, 09:16 PM   #15
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oh, ok. you must be cooking at really high temps. like north of 800 degrees.
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Old 02-28-2012, 09:26 PM   #16
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don't you want a good char or sear on the surface?
Of course I want a good "char" but I don't want the middle uncooked.

Please understand that I'd accept the middle almost "tartare." I want a nice char on the outside and a rare to medium rare in the middle.

If your steak is icy cold when it goes on the grill it's difficult to get that.

I want a narrower char and a wider band of rare or medium rare in the middle. But I don't really want any raw.
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Old 02-28-2012, 09:36 PM   #17
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oh, ok. you must be cooking at really high temps. like north of 800 degrees.
I don't know about 800 degrees but this is stove top cast iron griddle.
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Old 02-28-2012, 09:40 PM   #18
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i understand, thanks.

i've never rested a steak to bring up the temp before cooking in many different ways: broiling, grilling (charcoal or gas), grill pan, pan fried, or even over campfire coals on a backpack grate, and i've never had a problem achieving rare and medium rare through and through. in fact, i think it's easier with a cold steak. now medium to well done, then i can see how that would work.
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Old 02-29-2012, 12:14 AM   #19
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I have an all clad griddle that I use to defrost ... Now I'll use it to bring meat up to temp.

dUH!!!

Thanks y'all!!
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Old 02-29-2012, 12:22 AM   #20
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i understand, thanks.

i've never rested a steak to bring up the temp before cooking in many different ways: broiling, grilling (charcoal or gas), grill pan, pan fried, or even over campfire coals on a backpack grate, and i've never had a problem achieving rare and medium rare through and through. in fact, i think it's easier with a cold steak. now medium to well done, then i can see how that would work.
BT, take it to the extreme. Imagine you are cooking a totally frozen steak. You just took it out of your freezer and now you want to throw it on the grill.

Or imagine it has been sitting on your kitchen counter for 24 hours and has achieved room temperature.

Do you see some mean here? (Mean in terms of mean average or middle ground.)
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