I got a George Foreman.... but why is it superior to a skillet? Quicker cooking time??


I never understood why you'd cook in in the oven when you can have it on the cast iron for a few more minutes and be done. For some reason, I think those who cook via sous vide is cheating

Some of the best steaks I've ever made, which were as good as anything I've ever eaten at a high priced steakhouse, were done in a cast iron pan.

The trick is to have a massive slab of cast iron as a hotplate, like the .80 inch thick beasts we had in the train kitchen cars at my last job. A regular stovetop burner is a joke.

In conjunction with the iron pan these would transfer heat and bring out flavor unlike anything you've probably ever used before, and it happens in a hurry,

As for cuts I like to use grassfed ribeye or occasionally Kobe style steaks, although the latter are very tricky to cook properly. Everything must be done perfectly or else you end up with tastes like a pile of fatty roast beef.

Never tasted the difference between high broiled and pan seared imo though it's probably some recipes require pan seared for some spices.

To an extent, yes. The key, IMHO, is to sear the meat, sealing in the flavor and juices, quickly and at the same time bringing the interior to temperature before it can dry out. The GF grill does a very good job of doing that. Since you have one, give it a shot.

I am a big pork chop fan, and I think they are harder to cook correctly than a steak. The doneness window is smaller which makes hitting the target more difficult. The GF grill is awesome for (boneless) chops.

Butter really helps the searing process and general flavor along if you use a pan, although not too much and it should be unsalted grass fed stuff.

I thought more like since you're squeezing the meat between two hot plates?

I'm not sure about sealing in the flavor and juices, my skillet-cooked or cast iron-cooked steaks are quite flavorful and juicy. So much so that I've started cutting the steaks on a plate until I can get a proper chopping board with deep-enough grooves to contain the juices. Any tips on how exactly to do this on a George Foreman? How do I add in the butter as it'll just run off the GF?

The only thing I'm not good at is multi-tasking. If I'm cooking the mash or the vegetables alongside the steak, I'll get one dish wrong. So I've started cooking the mash and vegetables beforehand, then I concentrate on the steak. My only issue is then the mash and vegetables get cold. Maybe store them in a pre-heated oven just to keep warm?



Thinner, so very quick to cook. I've stopped eating pork chops back home because it was like eating leather. Might need to try again here.

Searing a steak is important, it does create flavor, but it doesn't "seal in juices".

http://steakperfection.blogspot.com/2011/05/steak-myth-1-searing-seals-in-juices.html

The trick is to bring it up to temp slowly, then sear it to crust the outside and give it color.
To nail it every time without guessing, use a thermometer.

I have taught my neighbors how to do this, and they now swear by the thermometer method.
That, and they will never order a pork chop when we go out, because now we can crush anything that is served by the restaurants.

If you do it the way where you sear it first, you dry out the outside before the inside ever gets cooked properly.

Pan seared is better because the whole steak comes into contact with the hot surface.
Unless you are doing it right over a hot bed of coals, this is preferred.
Why settle for "grill lines" when you can get the Millaird process on the WHOLE cut of meat?

When on the gas grill, I finish my steaks on the griddle side (roughly 450F) to get that sear
On the charcoal, it is directly over the coals (550F +)

Last Wednesday's pork dinner

I'll h

I'll have give that a try, but I still say that nothing cooks meat like a mass of iron does.

Thank you.

Sorry kids, but IMHO there is nothing in the world that can compare to the taste and enjoyment I get from a good cut of meat GRILLED!

A few hickory chips, basil/orange/grapefruit wood and the night and day difference between hacking and presenting a great steak

Get creative folks...seriously.

Those fancy expensive steak houses you go to put their steak in the oven and then finish it in the 1100F degree range to give it that fancy crust!

Who eats out

I am a WAY better cook than some millennial drama boy/girl....last time I went to Outback (somebody else paid) it was a joke....

YOU JUST ASSUMED THEIR GENDER !1!! !!

Seriously, steaks are one thing, but there are a lot of other foods that are inconventient to prepare at home and thus its worth eating out.

Nixer, I am not arguing that you don't slay a steak on a grill.
But there are steak houses in Dallas that will crush a steak. Mind you, they are north of $60 for the STEAK by itself, but they are unlike anything I have had off someone's grill.

Personally, I want a steak done by ME over one that I would buy at a restaurant.

My Sister lives in Plano...

I've heard how good a steak place u can find there.

One of these days...

I don't even boil water so if I want a steak I have to go out to a restaurant. As a general rule I like my steaks medium or medium rare. It depends on what the cut of meat is.

So the wife isn't able to cook either?


Wheels