Why are half of ya'll still obsessed with grill marks like it's 1996 and we're all at Outback?
Has little or nothing to do with grill marks. Most of my grills don’t even make good grill marks.
It’s about the quality of the meat post-cook.
Fleakers say flipping makes for a (and I quote) “transcendent steak”
Non-Fleakers hold the position that for the labor involved, you get a better quality/time invested ratio (QTR) with minimal flips
"transcendent steak"
Sounds like vegan speek for that impossible meat blech.
Lots of farkers letting their fleak flag fly.
Hmmm. Thinking fleak flag fries would be a good name for a side dish.
Glad to see this thread keeps going and more folks posting pictures of steaks however they were cooked.
Lots of farkers letting their fleak flag fly.
Hmmm. Thinking fleak flag fries would be a good name for a side dish.
Glad to see this thread keeps going and more folks posting pictures of steaks however they were cooked.
New special! Fleak flag fries: a half pound of hand cut fries, twice fried, then smothered in a cheese and steak sauce!
That will be going on the menu (of the mythical restaurant that I will never actually open, but will dream about).
Bruce
(Where’s Gore when you need him??)
This would be a great time for him to resurrect the beloved "Cooking With The Master" series!
In the meantime, I'm getting close to finishing my write-up that documents all the science as to why fleaking is the best and only way to cook steaks, so the matter will soon be put to rest and we can all live happily ever after. :thumb: