On Fri, 28 May 2010 08:01:16 -0500, Stu wrote:

> On Fri, 28 May 2010 12:35:05 +0000 (UTC), piedmont > wrote:
>
>>On Thu, 27 May 2010 22:10:35 -0400, rfdjr1 wrote:
>>
>>> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid
>>> be up or down for best results? I've tried it both ways and get decent
>>> enough steaks, but I just got to wondering what everyone else is
>>> doing? Do they bake more than grill if the lid is down? Thanks.
>>
>>IMHO, traditional steak, trimmed to 1 to 1.5 inch, must be a cut with a
>>bone! Lid up, preheat grill so it reaches maximum heat, sear steak
>>accordingly to desired result, preferably rare. Season only afterwards
>>with dash of salt with freshly ground black pepper.
>
> Why bother searing your meat other than to get grill marks. Searing
> doesn't keep juices in, if it did then a seared piece of meat wouldn't
> loose as much weight as a non seared. When in fact both loose
> approximately the same amount of weight during cooking.
>
> Don't take my word for it...
> http://www.cheftalk.com/forum/thread...does-not-lock-
in-the-juices

I don't sear for grill marks, grill just happens to be there unless your
cooking steak directly on top of wood coals, i don't sear for 'locking
in' juices, i sear for a char flavor.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/