Re: Pan frying steak

"Jimmy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to try something different. We all 'know' that a quality
cut of beef such as a strip loin etc. must be seared, flipped seared
and served medium rare or so. The other day I decided to do the
opposite. I placed steak in a cold pan then turned the heat up to
about 1/4. I then flipped and cooked steak to a medium rare--medium.
It was very juicy and delicious. No need to sear it on super high
heat etc. Use low medium heat and the results are phantasmagoric! It
was nicely browned.

Right. "Searing keeps the juices in" is a myth. The only reason to crank up
the heat a bit might be to create an appearance which you consider
appetizing.

JoeSpareBedroom said:

"Jimmy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to try something different. We all 'know' that a quality
cut of beef such as a strip loin etc. must be seared, flipped seared
and served medium rare or so. The other day I decided to do the
opposite. I placed steak in a cold pan then turned the heat up to
about 1/4. I then flipped and cooked steak to a medium rare--medium.
It was very juicy and delicious. No need to sear it on super high
heat etc. Use low medium heat and the results are phantasmagoric! It
was nicely browned.

Right. "Searing keeps the juices in" is a myth. The only reason to crank up
the heat a bit might be to create an appearance which you consider
appetizing.

Yes, this subject was covered in eGullet over a year or two ago..maybe
even longer ago. The best steaks it seems, are cooked over a medium
heat....and butter is used to finish them off. At least that was the
opinion of all the posters on that thread....

Christine

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Right. "Searing keeps the juices in" is a myth. The only reason to
crank up the heat a bit might be to create an appearance which you
consider appetizing.

Yes, this subject was covered in eGullet over a year or two ago..maybe
even longer ago. The best steaks it seems, are cooked over a medium
heat....and butter is used to finish them off. At least that was the
opinion of all the posters on that thread....

Sorry Christine..... but 'medium heat' is a load of bollocks.

Medium heat will stew a steak.

I have mine med-rare. And the coals are that bloody hot I haven't got any
hairs on my hands :-)

PeterLucas said:

Christine Dabney <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

Quoted message said:

Right. "Searing keeps the juices in" is a myth. The only reason to
crank up the heat a bit might be to create an appearance which you
consider appetizing.

Quoted message said:

Yes, this subject was covered in eGullet over a year or two ago..maybe
even longer ago. The best steaks it seems, are cooked over a medium
heat....and butter is used to finish them off. At least that was the
opinion of all the posters on that thread....

Sorry Christine..... but 'medium heat' is a load of bollocks.

Medium heat will stew a steak.

I have mine med-rare. And the coals are that bloody hot I haven't got any
hairs on my hands :-)

Spoken like a man who hasn't tried it. Grilling over very hot coals
can produce a great result. The low heat method produces a different
result, worth trying instead of unknowing rejection. Essentially it's
a tradeoff between tenderness and texture. Hot grilling gives you a
crustier exterior and a contrast in texture between the juicy interior
and the drier and perhaps more flavorful (smoky) exterior. Low heat
gives you a juicier steak overall but not the firm outside. Either
method of course can produce whatever stage of doneness you like.

The big problem arises when you try it and discover that one person
likes the low heat method and the SO likes the hot grill method......

Incidentally, if putting a steak in a pan on low-medium heat produces
a stewing effect, you need to buy better, non-injected meat. Or dry
age it in the fridge for several days before cooking. -aem

JoeSpareBedroom said:

Right. "Searing keeps the juices in" is a myth. The only reason to crank up
the heat a bit might be to create an appearance which you consider
appetizing.

The reason to crank up the heat is to give the steak a tasty
crust.

Ever tried a steamed steak? It's not very appetizing. Which is
why I'll continue to sear my steaks for what's known as the
maillard effect. Searing is crucial.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Right. "Searing keeps the juices in" is a myth. The only reason to crank
up
the heat a bit might be to create an appearance which you consider
appetizing.

The reason to crank up the heat is to give the steak a tasty
crust.

Ever tried a steamed steak? It's not very appetizing. Which is
why I'll continue to sear my steaks for what's known as the
maillard effect. Searing is crucial.

-sw

Yes. I'm simply pointing out that "seals in the juices" is a myth. Taste,
texture and appearance are an entirely separate issue.

JoeSpareBedroom said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Right. "Searing keeps the juices in" is a myth. The only reason to crank
up the heat a bit might be to create an appearance which you consider
appetizing.

The reason to crank up the heat is to give the steak a tasty
crust.

Ever tried a steamed steak? It's not very appetizing. Which is
why I'll continue to sear my steaks for what's known as the
maillard effect. Searing is crucial.

Yes. I'm simply pointing out that "seals in the juices" is a myth. Taste,
texture and appearance are an entirely separate issue.

Well, you did specifically say that the only reason to sear was
for appearance reasons, but I'll let it slide.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu, 13 Sep 2007 14:09:48 GMT, JoeSpareBedroom wrote:

> Right. "Searing keeps the juices in" is a myth. The only reason to
> crank
> up the heat a bit might be to create an appearance which you consider
> appetizing.

The reason to crank up the heat is to give the steak a tasty
crust.

Ever tried a steamed steak? It's not very appetizing. Which is
why I'll continue to sear my steaks for what's known as the
maillard effect. Searing is crucial.

Yes. I'm simply pointing out that "seals in the juices" is a myth. Taste,
texture and appearance are an entirely separate issue.

Well, you did specifically say that the only reason to sear was
for appearance reasons, but I'll let it slide.

-sw

Thanks. 🙂

JoeSpareBedroom said:

"Steve Wertz" <[email hidden]> wrote in message

Quoted message said:

Well, you did specifically say that the only reason to sear was
for appearance reasons, but I'll let it slide.

Thanks. 🙂

I was hoping for a flame war, dammit.

After my last post, I went down and seared a chuck eye steak just
to prove I was right. God, I love those things. 12oz's of
"Natural" USDA Choice, sprinkled with a little Montreal Steak
Seasoning and smooshed down, then slapped into a hot cast iron
skillet with a little bit of barely smoking olive oil for 3
minutes on a side.

And then covered liberally with melted Velveeta - It doesn't get
any better than that.

-sw

In article <[email hidden]>,

Steve Wertz said:

JoeSpareBedroom said:

"Steve Wertz" <[email hidden]> wrote in message

Quoted message said:

Well, you did specifically say that the only reason to sear was
for appearance reasons, but I'll let it slide.

Thanks. 🙂

I was hoping for a flame war, dammit.

After my last post, I went down and seared a chuck eye steak just
to prove I was right. God, I love those things. 12oz's of
"Natural" USDA Choice, sprinkled with a little Montreal Steak
Seasoning and smooshed down, then slapped into a hot cast iron
skillet with a little bit of barely smoking olive oil for 3
minutes on a side.

I finally found chuck eye at the locak HEB! I'd not seen it before.
The only way we ever had that in the past was to remove it from a 2"
thick chuck roast and grind the rest into burger.

It is, indeed, quite good and tender.

Quoted message said:

And then covered liberally with melted Velveeta - It doesn't get
any better than that.

-sw

<shudders>

Nevermind!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Right. "Searing keeps the juices in" is a myth. The only reason to crank up
the heat a bit might be to create an appearance which you consider
appetizing.

You are right about the juices, but searing permits the Maillard
reaction to occur, creating new flavor compounds. Cooking at low heat
does not. Appearance aside, this is the main (and maybe the only) reason
why browning meat at high heat gives better results.

--
Peter Aitken

"Peter A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Right. "Searing keeps the juices in" is a myth. The only reason to crank
up
the heat a bit might be to create an appearance which you consider
appetizing.

You are right about the juices, but searing permits the Maillard
reaction to occur, creating new flavor compounds. Cooking at low heat
does not. Appearance aside, this is the main (and maybe the only) reason
why browning meat at high heat gives better results.

--
Peter Aitken

Shut up. I'm hungry and there is no steak in the house. Die, Peter. Die.

:-)

PeterLucas said:

Christine Dabney <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

Quoted message said:

Right. "Searing keeps the juices in" is a myth. The only reason to
crank up the heat a bit might be to create an appearance which you
consider appetizing.

Quoted message said:

Yes, this subject was covered in eGullet over a year or two ago..maybe
even longer ago. The best steaks it seems, are cooked over a medium
heat....and butter is used to finish them off. At least that was the
opinion of all the posters on that thread....

Sorry Christine..... but 'medium heat' is a load of bollocks.

Medium heat will stew a steak.

Not necessarilly... Med is a relative term... everyone's Med is
different... perhaps your Med is wussy. My Med would knock you out...
you don't even want to come near my Hi... I cook with oxyacetylene.

Sheldon

aem <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Incidentally, if putting a steak in a pan on low-medium heat produces
a stewing effect, you need to buy better, non-injected meat. Or dry
age it in the fridge for several days before cooking. -aem

Hmmmmmmmmmm, might be worth a try.

JoeSpareBedroom said:

Shut up. I'm hungry and there is no steak in the house. Die, Peter. Die.

Here - Have mine:

http://i3.tinypic.com/68b0500.jpg
http://i10.tinypic.com/52vwegp.jpg
http://i1.tinypic.com/4l7dwle.jpg

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Shut up. I'm hungry and there is no steak in the house. Die, Peter. Die.

Here - Have mine:

http://i3.tinypic.com/68b0500.jpg
http://i10.tinypic.com/52vwegp.jpg
http://i1.tinypic.com/4l7dwle.jpg

-sw

I'll get you for this. :-)

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Shut up. I'm hungry and there is no steak in the house. Die, Peter. Die.

Here - Have mine:

http://i3.tinypic.com/68b0500.jpg
http://i10.tinypic.com/52vwegp.jpg
http://i1.tinypic.com/4l7dwle.jpg

-sw

Heart-attack city.
DD

On Thu, 13 Sep 2007 22:22:41 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Shut up. I'm hungry and there is no steak in the house. Die, Peter. Die.

Here - Have mine:

http://i3.tinypic.com/68b0500.jpg
http://i10.tinypic.com/52vwegp.jpg
http://i1.tinypic.com/4l7dwle.jpg

-sw

Heart-attack city.
DD

But what a way to die!!!!

Lou

Jimmy said:

I decided to try something different. We all 'know' that a quality
cut of beef such as a strip loin etc. must be seared, flipped seared
and served medium rare or so. The other day I decided to do the
opposite. I placed steak in a cold pan then turned the heat up to
about 1/4. I then flipped and cooked steak to a medium rare--medium.
It was very juicy and delicious. No need to sear it on super high
heat etc. Use low medium heat and the results are phantasmagoric! It
was nicely browned.

I almost always do fried steak when it's just me... I generally don't
light my grill for one measly steak. But I would suggest you get that
pan HOT before drizzing in the oil and slapping on your steak... after
a minute turn it down to med-hi. Don't move that steak for three-four
minutes... shake the pan and the steak will relase, then turn up the
heat to high and do side B for another three-four minute stint, after
a minute turn the heat back down to med-hi to finish up. I like my
steak crusty but not carborized black. I like med-rare but more to
the rare, but not raw... I think doneness is somewhat subjective, each
degree has a range. I set my steak to rest in a china plate with a
cheapo paper plate cover to keep warm... I think a foil tent condenses
too much water. While the steak is resting for five minutes and since
the pan is still hot I'll probably saute a handful of sliced 'shrooms.

Of course nothing goes better with a perfectly cooked porterhouse than
a double 2ni. Aren't pimento stuffed olives and juniper berries
considered vegetables.

Sheldon