Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
When searing a ribeye I don't skimp on the fire--crazy hot. Seared in about one minute per side. But the fat dripping obviously causes some serious flare-ups, as below. I think my steaks taste great, but my wife wonders if it's a little acrid sooty tasting due to the ridiculous flames engulfing (not just licking) the steaks. What do you guys think? Major flames a good thing for steak searing? Or bad thing for steak searing? And I'm not talking about the exterior burning (I'm careful about that)--just the flavor.