enthalpy

Saturday, June 26, 2010


Here's a good list of pointers for an idiot that's never grilled a steak before. Suspiciously absent how to start a fire, where to put the cooked steak when it's done, and how not to cut off your thumb with a steak knife. The Myths:
  1. A steak is a steak is a steak.
  2. You should bring a steak to room temperature before grilling.
  3. Salt toughens steak. Don't apply it before grilling.
  4. A barbecue fork is the proper tool for turning a steak.
  5. Turn the steaks often while grilling.
  6. The best way to check a steak for doneness is to cut into it with a knife.
  7. Steak tastes best sizzling hot off the grill.
I don't agree with some of these (don't like a "steak crust") but most are fairly obvious. This is where they lose me:
Finally, for flavor, sheen, and succulence, don't forget to drizzle a little extra-virgin olive oil, melted butter, or beef fat over your perfectly grilled steak before serving. Think of it as the varnish on your masterpiece.
That's fucking disgusting. I like mine on the medium-well side, so the thought of slathering it in grease I find rather repulsive. But I guess if you're going to waste your time and money on a gas grill, you gotta add some flavor from somewhere.

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