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In rec.food.cooking, wrote:
> My advice to the OP is buy a nice cut of beef from a real butcher shop.
> Season with S&P while you let the steak come up to room temp.
As long as we're dispelling myths, the "room temp" advice is generally
good, but not always. If you have a nice thick steak, and if you have a
nice hot fire, then it is a good strategy. But if you have a thin steak
or if you have nothing hotter than a gas grill, you might want to start
with a cooler center, so you can get the outside seared nicely before the
inside is overdone.
The real trick is to get the outside cooked as you like it, while keeping
the inside cooked as you like it. In order to accomplish this, a lot of
factors come into play. The initial internal temp is important, and
depending on other factors, should be varied.
Get your
> grill (or frying pan) as hot as you can get it.
Again, this is not universally good advice. In some situations, it would
result in a steak being charred on the outside and raw on the inside.
Using a thick bed of lump charcoal, with no ash on the outside and a good
airflow through it will result in a too-hot fire, unsuitable for a thick
steak, unless you like it Black and Blue.
Flip the steak only
> once during cooking.
Why? I do it for convenience, but see no real reason other than that.
Cook to the doneness you prefer (takes some
> practice and experimentation) and then let the steak rest 10 minutes
> under foil before serving.
No. Cook it to LESS than the doneness you prefer, and then let it rest.
--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower
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