Sounds Good!

[Spyder Jerusalem]

We're grillin flat-iron today, medium-rare, with a smoke chip box to give it some mesquite flavor.

Grill it slow, on the cooler side of the grill, after first searing your grill marks in on the hot side.
It can take 30-40 minutes if done just right.

The searing locks in the juices, and keeps the meat moist as it cooks.



MMMMMMMMM good.

[Kathianne]

We're grillin flat-iron today, medium-rare, with a smoke chip box to give it some mesquite flavor.

Grill it slow, on the cooler side of the grill, after first searing your grill marks in on the hot side.
It can take 30-40 minutes if done just right.

The searing locks in the juices, and keeps the meat moist as it cooks.



MMMMMMMMM good.

That does sound good! I have another dozen filets and a half dozen NY Strips to go through before trying this out.

I've gotten some great recipes from this cb, along with helping a bit towards the military:

http://www.commandofthegrill.com/

I love grilled steaks!

[-Cp]

We're grillin flat-iron today, medium-rare, with a smoke chip box to give it some mesquite flavor.

Grill it slow, on the cooler side of the grill, after first searing your grill marks in on the hot side.
It can take 30-40 minutes if done just right.

The searing locks in the juices, and keeps the meat moist as it cooks.



MMMMMMMMM good.

Actually, searing does "Not lock in the juices" or anything else for that metter - it does, however, create a great texture...


According to Cooks Illustrated:
Food scientist Harold McGee debunked this conventional wisdom in his book "On Food and Cooking" (1984) when he proved that meat loses the same amount of liquid whether it has been seared or not.

The real reason to sear meat is to obtain the best flavor by encouraging a process known as the Maillard reaction.
In the early 1900s, French chemist Louis-Camille Maillard became the first to describe the effects--and gastronomic benefits--of browning meat. When meat is exposed to direct heat, sugars react with proteins to release hundreds and hundreds of flavor compounds. These compounds combine, break down, and multiply, creating deliciously intense flavors and rich brown coloration.


From Alton Brown:
A recent Good Eats episode with Alton Brown exposed the myth that searing meat locks in mosture. He took two meats of the same cut and similar weight. One was seared and the other was oven cooked. Weighing the two cooked meats showed that the seared meat was lighter than the oven cooked, concluding that the seared cut of meat actually lossed more mosture. Searing for grilling or barbeque is more for flavor with the carmelized juices, spices, sugar and salt than actually creating a juicier piece of meat.

Here is an exerpt from Wikipedia…

It is commonly believed that this acts to lock in the moisture or “seal in the juices” of the food. However, it has been scientifically shown that searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless it remains an essential technique in cooking meat for several reasons:

The browning creates desirable flavors through caramelization and the Maillard reaction.
The appearance of the food is usually improved with a well-browned crust.
The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.
Typically in grilling the food will be seared over very high heat and then moved to a lower-temperature area of the grill. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.