A current thread ( http://chowhound.chow.com/topics/885933 ) about blade tenderizing has me wondering whether I've noticed the cooking effects of blade tenderizing without realizing what it was.
We like ribeye or Spencer, usually Prime USDA, prefer lots of fat marbling. Probably Costco USDA Prime ribeye about 1/2 the time.
I bring the steaks to room temp for 3-4 hours. I oven-pre-heat a cast iron pan to 400-deg, then transfer it into a couple of different pre-heated smoker / barbecues to sear the steak and then finish at a lower temp. Or sear in a stovetop Scanpan grill pan and then finish on another pre-heated cast iron pan under an oven broiler. We like med. rare.
I know many folks would suggest putting the steak directly on the barbecue grill for direct heat rather than a cast iron pan, but the pan suits us.
For the past couple of years I've been puzzled why some steaks seem to cook differently than others and in light of the other blading discussion I wonder if the difference has been whether the steak was mechanically bladed or not.
When the "problem" steaks hit the hot cast iron they don't sizzle and get any crispy "crust" thereby getting a sealed surface that would keep the juices in, but rather they sort of ooze out juices and never get a sealed surface on either side, and never brown.
I've tried upping the temp of the cast iron pre-heat but that didn't seem to matter. Patted off moisture before cooking, tried various dry-rub seasonings or none. Sometimes a skim of treasured bacon fat.
I've never kept track of what source of meat performed better than any other, figuring it was luck of the draw. But now I'm wondering whether the blading as shown in my photo here ( http://chowhound.chow.com/topics/8859... ) is what is causing the ooze-effect.