Gore
Phizzy
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
The flavor difference from cooking technique can be quite surprising. I grew up eating a fair amount of red meat, probably a lot by most standards. Twice a week or so, my father would pick up a few porterhouses. He'd have them cut about 2" thick and they typically weighed just shy of 2 pounds. When we had company, he'd usually get several extra because he never wanted anyone to go hungry, and I usually ate two. We'd have these with baked potato and salad. I probably cooked over a thousand of these by the time I was 18. These were cooked right from the store, so they were still cold. We also liked them a bit on the rare side. The last several years I've been letting them come up to temp before cooking them. This allows for a more uniform interior, not so red that scares some people. The other day, I decided to cook a couple "old style," right from the fridge. It had been a long time.
I couldn't stop myself
Wow, look at all the juice that leaked out. I haven't seen that in a long time, either!
What astonished me were the memories. I get a lot of old memories from food, but this really took me back. It wasn't just cooking and eating steaks with dad, but also the Arizona steakhouses I grew up eating at. Yeah, I season them differently, but the striking flavor was due to how it was cooked. There is something about how the meat breaks down (or doesn't) when that center doesn't fully come up to temp. The chefs at these steakhouses threw those steaks on their mesquite fires right from the cooler. Mine did not have the mesquite flavor and the dominant salt-pepper seasoning they used, nor the extra char on the outside as I used the lid rather than the open-air grill, but the flavor profile of cold steak onto the hot grill was there.
I couldn't stop myself
Wow, look at all the juice that leaked out. I haven't seen that in a long time, either!
What astonished me were the memories. I get a lot of old memories from food, but this really took me back. It wasn't just cooking and eating steaks with dad, but also the Arizona steakhouses I grew up eating at. Yeah, I season them differently, but the striking flavor was due to how it was cooked. There is something about how the meat breaks down (or doesn't) when that center doesn't fully come up to temp. The chefs at these steakhouses threw those steaks on their mesquite fires right from the cooler. Mine did not have the mesquite flavor and the dominant salt-pepper seasoning they used, nor the extra char on the outside as I used the lid rather than the open-air grill, but the flavor profile of cold steak onto the hot grill was there.