|
Post by Village Idiot on Dec 30, 2013 21:43:37 GMT -5
Just about anything... I just finished a pretty thick No-name, maybe 3/4". It was perfect, charred and crispy on the outside, medium rare on the inside. The salt (I used coarse sea salt) reflects back on the meat surface and seals in the juices. By the way, the recipe comes from The Only Texas Cookbook by Linda West Eckhardt. I've had my paperback copy since maybe 1985. It's available in digital format now as well. It's a must for the kitchen library. I saw a grilling show where the guy completely caked his steak in ground salt before putting it on the grill. It looked nasty. But when done, he shook the salt off and said there was no more salt than usual on the finished product, which looked great. I could almost smell it through the TV.
|
|
|
Post by dradtke on Dec 31, 2013 16:07:28 GMT -5
I have a 13" Lodge skillet and a 12" grill pan. Haven't tried making my sausage gravy in it but I will next time I do. Damn. We had a pound of our friend's homemade sausage left in the freezer, and Tristan cooked it last night. Oh, well.
|
|
|
Post by Cosmic Wonder on Dec 31, 2013 18:58:24 GMT -5
VI, the other night we stopped at Costco and picked up some USDA prime tenderloins. About two inches thick and beautifully marbled. Took em home, let them come to room temp, and cranked the indoor electric grill to incinerate (the grill knob said 400, but it seemed hotter than that to me, though the oil was not smoking) and all I did was to oil the steaks, then liberally salt with Australian pink corse salt my Mom had, and cracked pepper. 7 minutes a side, and they came out fabulous. Nice crust and char on the outside, med rare inside. Really, really good.
Mike
|
|
|
Post by Village Idiot on Dec 31, 2013 22:37:04 GMT -5
Mike, my mouth is watering at the wrong time of night. I'm up to trying this, all I have to do is convince Kim.
|
|