FoodBanter.com - View Single Post

Sqwertz[_53_]

On Fri, 31 May 2019 21:40:59 -0400, wrote:

> On Fri, 31 May 2019 21:08:52 -0400, Ed Pawlowski > wrote:
>
>>My Napoleon grill has an infrared side burner they call the Sizzle Zone.
>> In seconds it heat to 1800 degrees, great for searing meats.
>>
>>No matter what kind of grill you have, I found the best for us is a 2"
>>thick steak. We split one 2" rather than have a thinner steak each.
>>You get a great sear on the outside and a juicy tender medium rare on
>>the inside.
>>
>>I take the steak out about an hour before cooking, rub lightly with
>>olive oil. Both side get salt, pepper, garlic powder.
>>
>>Get the grill as hot as you can. Put the steak on and sear the first
>>side for 2 to 4 minutes, flip and repeat. Once seared, reduce the heat
>>and cook to about 110 to 115 degrees internal. I had the grill at 450 to
>>bake a couple of potatoes so I moved the steak there to finish. Remove
>>and rest a minimum of 5 minutes and you have a great medium rare steak.
>>
>>Depending on grill temperature and desired doneness, adjust as you see
>>fit, but this is a great starting point. Tonight we had rib eye but it
>>works well with a nice porterhouse too. Heat your oven if you don't
>>have a grill and sear in a pan.
>>
>>Don't forget to let the wine breath.
>
> We prefer 2" thick chuck steak, well seared and medium rare...

Jesus. I don't think this guy knows how to cook or eat. 2" chuck
roast as medium rare steak!?!?! Who the **** does that?!?!?

Nobody. It's unheard of in all culinary circles.

-sw