Don1
 
Reply Sun 10 Apr, 2005 12:27 pm
If you cook steak in oil does the meat absorb any oil or does a little bit just cling to the outside of the meat?

Reason I ask is that it seems to be more juicy when fried than grilled but at my age I can do without the extra calories/cholesterol
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Type: Discussion • Score: 1 • Views: 4,611 • Replies: 10
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farmerman
 
  1  
Reply Sun 10 Apr, 2005 12:38 pm
gaack. We always put steaks on the grill frozen, and cook them on a high flame for about 5 min.
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Swimpy
 
  1  
Reply Sun 10 Apr, 2005 12:47 pm
You don't need any oil to cook your steak. Just put it in a blazing hot pan. Make sure you open the windows.

Once you have seared it on both sides, put it in the oven to finish cooking.
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Bi-Polar Bear
 
  1  
Reply Sun 10 Apr, 2005 01:33 pm
just sear it for 30 seconds per side and then serve it is my recomendation
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plainoldme
 
  1  
Reply Mon 11 Apr, 2005 08:35 am
My 20 year old son, who has always hated red meat, was recently diagnosed as being dangerous anemic. The problem is he hates steak that has any pink in the middle at all. I personally think his idea of steak is shoe leather.

Since I work at Williams-Sonoma part-time and spend a great deal of day telling people not to heat their All-Clad or Calphalon pans above medium and since many cooking authorities decry searing, I have some suggestions.

If you must cook a steak through because you prepare food for someone like my son, it's a good idea to get a braising cut and braise (cook in a small amount of liquid) to keep it edible.

Grilling actually requires no oil and a rub can be used for flavor.

A steak can be marinated in wine (along with crushed black pepper and garlic) before broiling or grilling.

Blade steaks are best quickly browned, removed from the pan which is deglazed with wine (here, I prefer white wine). The steaks are then returned to the pan and can be cooked to the degree preferred.

Unless a steak is marinated in a traditional marinade (consisting basically of an oil and an acid), the oil really doesn't permeate the meat.
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Bi-Polar Bear
 
  1  
Reply Mon 11 Apr, 2005 08:37 am
POM, good info. Interesting.
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Swimpy
 
  1  
Reply Mon 11 Apr, 2005 11:40 am
Plainold,

You are talking about non-stick pans, right? I don't know how you can get that great crust without searing.
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farmerman
 
  1  
Reply Mon 11 Apr, 2005 11:44 am
one needs a daily intake of nitrosamines from seared flesh.
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squinney
 
  1  
Reply Mon 11 Apr, 2005 11:51 am
The secret to the juiciness of a steak is in the quick cook. I flavor and then stick it in the oven under the broiler for a couple of minutes. Remove, flip, and put back in for a few minutes (or one minute if it's for Bear)

Where others have mentioned searing or cooking on high flame, they are also correct, in my experience, because they are also quick cooking the outside and trapping the juices inside.

I wouldn't imagine any oil would be absorbed given the texture of steak. Clinging to the outside or being crusted to the steak as it clings to the fat seems possible.

BTW, the juice being trapped isn't just the blood. The fat content or marbling also contributes.
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JPB
 
  1  
Reply Mon 11 Apr, 2005 12:21 pm
You can also improve the juiciness by letting it rest for 5 - 10 minutes after cooking to let the juices reabsorb back into the tissue. If you slice it right away the juices will all run out. It will stay hot if you put a tent of foil over it while it rests.
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squinney
 
  1  
Reply Mon 11 Apr, 2005 12:58 pm
plainoldme - Sorry if we're making you a little uncomfortable here. Laughing
0 Replies
 
 

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