Silver
Senior Cook
Andy M. said:...and didn't I read somewhere that it's a myth that searing seals in the juices?
Alton did it, see the video here:
http://wms.scripps.com/foodtv/beef/98517.wmv
Andy M. said:...and didn't I read somewhere that it's a myth that searing seals in the juices?
GB said:I remember the same thing Andy. I could be wrong, but I think I read it from Robert Wolke.
ironchef said:McGee's book says the same thing. But whether it does or not, a properly seared and browned steak tastes signficantly better than a steak that is not. That alone is reason enough to sear the meat at a high temp.
ironchef said:McGee's book says the same thing. But whether it does or not, a properly seared and browned steak tastes signficantly better than a steak that is not. That alone is reason enough to sear the meat at a high temp.
petey said:"My better than restaurant steaks"
Garlic and onion compliment the beef wonderfully and the kosher salt amplifys the flavor of the beef while tenderizing it as well.