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IS THERE MANY who think pan rosted thick steak much "superior" than grilled one??

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General Discussion

IS THERE MANY who think pan rosted thick steak much "superior" than grilled one??

h
hae young | | Sep 6, 2008 09:27 AM

hi i recently searched out the blogs about tom collichio's craftsteak and interviews in some website.
he often say he doesn't like grilled steak because of it being charred and he found charred parts very bitter so he pan-roast steak with peanut oil first and then adding chunks of butter to cover pan's weakned heat unlike high heat generated from red charcoals in bottom.
and he finally finish it in the oven which i guess that costs pricier gas useages.
but i don't know why he said this. there is other soultion such as installing salamander broiler or normal grill without cast iron grate which is the most certin prime suspect for charring.
even if many famous chef such as Thomas keller and Tom collichio say they dont afraid using butter, rather they love it in there dishes, is it really necesary choice?
carefully grilled steak do not usually leaves grill marks especilly when used without cast iron grill grates.
anyone could comment this issues?

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