Warrior General Games

Originally posted by Time Trial
Propane or natural gas BBQ is the only way to cook a decent cold smoked ribeye. And you cook it rare, because you don't want to lose any of that flavour.
Of course meat that has already been smoked doesn't need to be smoked any more, but almost none of the steaks any of us fix have already been smoked.


Originally posted by InRomoWeTrust
I'm all about letting my steak rest off the grill, but an hour is ridiculously long.
If you don't wrap them then yes, that would be too long. But that's the whole point of wrapping them in heavy duty aluminum foil and stacking them. They retain their heat while stewing in their juices.

Originally posted by
I'm not cooking my ribeye on the grill for 'grill flavor'. I'm cooking it on the grill because I can slap it over the sear burner where my grill is over 800 degrees.
Like I said, you just defeated the entire point of grilling. The only reason you would ever want to use a grill instead of a skillet is for that "grill flavor." A cast iron skillet will sear more evenly than your sear burner for a tiny fraction of the money.

Originally posted by InRomoWeTrust
Also, to the cast iron on the stove then into the oven guys...I get the point that's how many chefs cook their steaks, but we don't own commercial stovetops (aka our home stoves don't get as hot and won't get as nice a sear on them). I don't think on the stove is a bad way of cooking a steak, it's just not as good as grilling it (with the right grill, ldo).
You seem to be thinking that all home ranges are electric, which they obviously aren't.

I know that teachers say things like 'It's not about the money' all the time, but this time of year I'm always reminded of that, and reminded why I do what I do.
There are two separate students whom I have pushed and pushed all year long to work harder, knowing they needed to pass my class in order to graduate. Both of them really turned it on, worked their tails off, and both girls cried with happiness when I showed them their passing grades.
It sounds cliche, but that shit really does make it worth it.

Absolutely. Great job, man. You might even run into them decades later and they'll still thank you for what you did (both my parents were teachers).

Originally posted by jdbolick

You seem to be thinking that all home ranges are electric, which they obviously aren't.

Not at all. You're just being ignorant here. THE SCIENCE: A cast iron skillet on a non-commercial stove is going to get between 500 and 600 degrees. The sear burner on the grill is a much much hotter play (>800 degrees). And it will be relatively even heat...it's a grill.

Also, cast irons on the stove don't heat evenly. The assumption that they do is a myth. It's why some people heat their skillets in the oven as opposed to on the stove top.

And yes, you can leave your skillet on the stove all night and it's going to get comparatively hot, but your seasoning is going to go bye bye.

Originally posted by InRomoWeTrust
Not at all. You're just being ignorant here. THE SCIENCE: A cast iron skillet on a non-commercial stove is going to get between 500 and 600 degrees. The sear burner on the grill is a much much hotter play (>800 degrees).
It's amazing how there appears to be absolutely no subject that you genuinely understand despite constantly thinking that you know everything. If you're trying to sear steaks with 800 degrees then you're being an idiot because that heat is only for large pieces of meat like a roast. Restaurants do not sear steaks at 800 degrees because that's too much heat and would ruin the meat. Every resource I can find suggests somewhere between 450 and 600 degrees as the right temperature for searing steaks. If you can find a link that suggests searing steaks at 800 degrees then by all means share it with the rest of us, otherwise this is about the time that you want to leave this argument and forget that it ever happened.

Originally posted by
And it will be relatively even heat...it's a grill.
Apparently this is news to you, but air is less stationary and conveys heat less efficiently than metal.

Originally posted by
Also, cast irons on the stove don't heat evenly. The assumption that they do is a myth. It's why some people heat their skillets in the oven as opposed to on the stove top.
You're confusing warming with heating. Cast iron doesn't warm evenly, meaning that you can't just stick a skillet over a single flame and expect all parts of that skillet to have the same temperature. But once you have warmed the various parts of the skillet by moving it around over the flame, the flat metal surface of the skillet provides much more even heat to the things placed upon it than a grill ever could.

McBriar, I don't know why you keep arguing with me about things. Every single time it ends up with you being embarrassed because you aren't nearly as intelligent or knowledgeable as you like to pretend you are. Embrace your nature and go back to the clown avatar.

Originally posted by jdbolick

Restaurants do not sear steaks at 800 degrees because that's too much heat and would ruin the meat. Every resource I can find suggests somewhere between 450 and 600 degrees as the right temperature for searing steaks.

dude most are using salamanders with infrared sear burners that get wicked hot, far above even 800 degrees.

You can try and bolick me all you want here.

I'm pretty sure Ruth Chris cooks their steaks at 1800 degrees. Thats a broiler though

And cast iron gives more even cooking and crust creation than even your sear burner

this thread is the bougiest thing gd has produced yet

Originally posted by InRomoWeTrust
dude most are using salamanders with infrared sear burners that get wicked hot, far above even 800 degrees.

You can try and bolick me all you want here.
Steak burns above 600 degrees, you moron. All you're doing with higher heat is charring, not searing. Find one link that says otherwise instead of pretending like you know what you're talking about when you're as hilariously ignorant as ever.

Originally posted by jdbolick

Steak burns above 600 degrees, you moron. All you're doing with higher heat is charring, not searing. Find one link that says otherwise instead of pretending like you know what you're talking about when you're as hilariously ignorant as ever.

http://steakperfection.blogspot.com/2010/03/2-cooking-temperature-1600-degrees.html

i actually learned something new from this article

foshizzel17, broiling is an entirely different thing.

http://bbq.about.com/od/grillinghelp/a/aa032805a.htm

"Charring is when the surface of meat breaks down completely leaving only carbon. This typically happens on a grill where the meat meets the metal. Charring is bad. Not only doesn't it taste good, but charred meat is very bad for you. The breakdown of complex molecules in meat creates cancer causing substances.

Charring can occur when meat comes in contact with something more than 500 degrees F. or if you overcook it. Of course a certain amount of charring is inevitable, after all you are putting raw meat in contact with very hot metal."

Originally posted by jdbolick
http://bbq.about.com/od/grillinghelp/a/aa032805a.htm

"Charring is when the surface of meat breaks down completely leaving only carbon. This typically happens on a grill where the meat meets the metal. Charring is bad. Not only doesn't it taste good, but charred meat is very bad for you. The breakdown of complex molecules in meat creates cancer causing substances.

Charring can occur when meat comes in contact with something more than 500 degrees F. or if you overcook it. Of course a certain amount of charring is inevitable, after all you are putting raw meat in contact with very hot metal."

yup, that's what real men eat. puts hair on your testicles.