Posted by Robb Spring on September 04, 2003 at 01:09:39:
In Reply to: Grilling steaks.. posted by Q.N.E. tyme on September 02, 2003 at 17:34:13:
I think someone else hinted at the reason...
When I tried cooking steaks, with a rack tossed directly on a
pile of red hot "lump" coals, (Actually a very hot pile of burned down wood), the problem I had was this:
The fire was soo hot, it seared perfectly, but the inside was
almost too rare. This gave the texture I was seeking, but not the finished food quality, that I wanted.
Letting them sit 20 minutes, might help the inside finish cooking a bit more, as well as a lower temp "warm back up" regrill.
Perhaps that is what they are doing. A possible solution to an undercooked inside on a seared thick steak, whereas the seering itself caused the desired texture.
Btw, Dylan, I originally received this information on seering directly on a pile of coals, from you. It resulted in the best
texture steak, I've ever cooked. Unfortunately, I tried this on
a lower quality steak, and have not had the chance to retry with a premium steak.
God bless,
-Robb
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