FOOD THREAD VOL. GRUB LIFE

Comparison Ford said:
Absolutely. I'm very passionate about this issue and I try to spread the gospel whenever possible. A grill can't possibly provide the crust that a cast iron can. My only concern about your steak is the exterior you present in your pictures. Are you a "one flip only" type of person, or do you flip continuously until the exterior reaches its desired crust? I'm a "one flip" person and I like my exterior to look like this:
unnamed.jpg

That crispy exterior with the juicy/tender interior makes all the difference.
Click to expand...

That is some good color
 
I prefer the smokiness that cooking a steak on a grill gives.

The crust I usually get from that direct fire is usually on point
 
dcallamerican said:
I prefer the smokiness that cooking a steak on a grill gives.

The crust I usually get from that direct fire is usually on point
Click to expand...
It's different schools of thought, really. If I'm thinking "smoky," I'm thinking big hunks of BBQ (brisket, pork butt, beef ribs, etc.) cooked low and slow on the smoker or marinated cheaper cuts of steak.

More expensive/marbled steaks deserve special treatment. A nice thick ribeye or NY strip deserves the cast iron treatment with the rosemary/thyme/garlic butter baste.
 
You must log in or register to reply here.

Thread Gallery

View Full Gallery

The ultimate sneaker enthusiast community.

NikeTalk was created as a way of giving back to both the sneaker enthusiast community and to the greater global community of which we are all a part.

NikeTalk is NOT affiliated with Nike Inc. in any way, shape, or form. All opinions expressed herein do not necessarily reflect those of Nike, Inc.

© 1999-2024 NikeTalk.com

Share this page

Back
Top Bottom