Not at all as I've never tasted Highlander beef.. .Originally Posted by Jon
Unless it's Highlander, you're greatly overstating how good it is.
Senior Member
Not at all as I've never tasted Highlander beef.. .Unless it's Highlander, you're greatly overstating how good it is.
Senior Member
If you have to do that much to it then that tells me you're starting off with sub-par-tasting beef... great steaks need nothing more than just Kosher Salt/Pepper...
Also.. you should never flip your steaks more than once...
I use the touch method too for testing doneness, however, meat forks are evil as they poke thru the steak allowing precious juice to run out..
blu
I just had a nice Highlander steak a few minutes ago. MMmmm!Not at all as I've never tasted Highlander beef.. .
It's easier to buy gear than talent.
the man
Gunny's nightmare
I hear what you're saying and always subscribed to that, but I learned the salt and 3 flip method from a local chef here and immeadiatly saw a huge improvement in taste. The salt keeps in the juices, and the multi-flip with a turn gives it that checkerboard pattern. You should try it before you dismiss it.
The worchestershire is just an old family tradition.
Gunny's nightmare
Seriously thats the best way to describe it. Poke your forearm with your finger- that's too rare. Poke a steak around the edges and a firmness means its starting to get further along on the edges, and use the difference between the two feels to determine when the center is done to your liking.
Senior Member
I have no problems at all salting ahead of time as it helps condition the meats to absorb flavors and can help tenderize tougher cuts of meat.
However, I'll still keep flipping once - for the diamond pattern, all you have to do is do a 45-degree rotation after the first minute of searing...
Seasoned Citizen
About salting.......I think this explains it well....
MORE.........How many times have you heard, “Salting raw meat (or poultry or fish) will draw the juices out and make it tough?” I see this statement repeated in cookbook after cookbook as if it were a fact. Yet in older cookbooks, especially the ones based on European cooking techniques, salting meat before cooking is done routinely, without loss of juices. In fact, if you do it right, meat that is salted before cooking can be much juicier and more succulent than meat that isn’t salted! So who’s right? Is it the people who say don’t salt, or the old-fashioned cooks who say you SHOULD salt? They BOTH are.
http://www.readthisarticle.com/index...ticle_id=46486
UNITED STATES ARMY AVIATION
Above the Best
Why the Hell should I have to press “1” for ENGLISH?
Senior Member
Easier to read version of the same article:
http://www.contentmart.com/articles/...-If/Page1.html
Senior Member
Nobody knows how to handle or work meat, like -Cp.
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Gunny's nightmare
THX!!
Smitten Senior Admin
E.coli from butchers? How much per lb. is filet of butcher?
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Senior Member
Eh??
Gunny's nightmare
I salted NY strip for 30 hours and grilled last night. Grilled very hot and flipped 3 times for a pefect medium rare. Worchestershire sauce on top of every flip. My kids couldn't get enough of it.
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