Bob H.
TVWBB Hall of Fame
OK, this goes against everything that I think I know about grilling a good steak, like letting it warm to room temperature.
But this guy says that he knows better. It came from AOL. I might try it to see, but I still like the room temperature way.
Freeze Your Steak Before You Grill It
by Thor Jensen
One of the big differences between commercial kitchens and your home setup is the amount of heat that they can pump out. Steakhouses get that crispy, brown caramelized layer on their steaks from their super-hot grills. How do you get that at home? Rub your cuts with a mixture of salt and cornstarch and then freeze them for 30 minutes. The starch draws out moisture from the outside of the meat, which lets them brown better, and freezing them speeds evaporation on the surface. It’s a pretty brilliant and simple trick that you’ll ever grill without once you try it.
What do you guys think of this?
But this guy says that he knows better. It came from AOL. I might try it to see, but I still like the room temperature way.
Freeze Your Steak Before You Grill It
by Thor Jensen
One of the big differences between commercial kitchens and your home setup is the amount of heat that they can pump out. Steakhouses get that crispy, brown caramelized layer on their steaks from their super-hot grills. How do you get that at home? Rub your cuts with a mixture of salt and cornstarch and then freeze them for 30 minutes. The starch draws out moisture from the outside of the meat, which lets them brown better, and freezing them speeds evaporation on the surface. It’s a pretty brilliant and simple trick that you’ll ever grill without once you try it.
What do you guys think of this?