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Old 04-21-2016, 01:13 PM   #11
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Steak, iron griddle and electric hob!?

Huh. Who knew? Good article, GG.
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Old 04-21-2016, 01:25 PM   #12
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If I flipped that many times my grill marks will get all messed up!!
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Old 04-21-2016, 01:42 PM   #13
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I've done the 'flip once' method for so long I'm not sure this old dog could learn the new-to-me multi flip technique.

Agree with you about the grill marks, RF. I don't always get them, but they sure do look great.
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Old 04-21-2016, 01:59 PM   #14
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Yes, that was a good article. And yeah, I can see the science behind it. I will try the multi flip next time.
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Old 04-21-2016, 03:46 PM   #15
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We're just trained to think those grill marks matter Pure marketing. Overall, I prefer browned to charred.
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Old 04-21-2016, 04:36 PM   #16
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Quote:
Originally Posted by GotGarlic View Post
We're just trained to think those grill marks matter Pure marketing. Overall, I prefer browned to charred.
I agree, I also like a nice crust-like surface. I brought up the grill mark remark in jest.
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Old 04-21-2016, 05:21 PM   #17
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Originally Posted by roadfix View Post
I agree, I also like a nice crust-like surface. I brought up the grill mark remark in jest.
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Old 04-21-2016, 06:45 PM   #18
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I did the flip method with rib eyes in my AC tri ply stainless on medium heat (no smoke and less spatter) and it worked like a charm. Good crust, no char, and med rare. I used my Thermapen to ensure doneness. I used a mix of butter and canola oil in the pan and spoon basted a half dozen times on each flip.
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