Such a funny word....necessary.Why is this necessary if you have 3 eggs already?
Such a funny word....necessary.Why is this necessary if you have 3 eggs already?
Does one want to cook steaks at 900deg ?
BBR = Burned Beyond Recognition?Certainly. Especially if you like your steak BBR.
I don’t see why not. Any egg or similar cooker, properly set up, will achieve at least 750-800 degrees at the grate. That will do a 1.5 inch ribeye to mid-rare at 2min per side, max, assuming you close the dome on your cooks, which I do. There are various techniques, ie reverse sear, vents closed after flipping, etc., that can affect this, but in general 60-90 sec per side per inch is the rule for mid-rare. So … in a 950-1000 degree pizza oven with pre-heated cast iron, the concept should be the same, but the time will be even shorter. And odds are, the sear will be better. Many commercial steak houses prepare their fare at those temps. My failing memory aside, I think Ruth’s Chris even advertised 1000 degrees at one point some years ago.What’s that?
Does one want to cook steaks at 900deg ?
So what about the top side? It’s essentially in a 600+ deg oven. I’ve wondered why it doesn’t it dry it out?don’t see why not. Any egg or similar cooker, properly set up, will achieve at least 750-800 degrees at the grate. That will do a 1.5 inch ribeye to mid-rare at 2min per side, max, assuming you close the dome on your cooks, which I do.
Yup, I do a 90 second per side thin steak that has been marinated for about an hour. No disagreement here, lots of goodness for the taste buds.This flank, posted earlier in the thread, was 800 degrees, 90 seconds per side. My personal view is that is the best way to do it, but people are free to disagree of course. I’ve never had any problems with very high temps and very short cook times.
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There is no top side because you will flip it. There’s a first side and a second side. Over open flame, like in an egg, both sides will see the flame. If you cook closed dome, the second side is about 10-15 seconds less. All you’re really trying to do is create a very fast sear and it’s the crispy sear that seals in all the moisture. If you leave it too long, that deliciousness cooks out of course. But if you get it right, you end up with the flank I posted above. Better under than over because under can be fixed. I actually believe that super hot is much easier than the 450-550 regular grill because there is less time the meat is over the heat and, although paradoxical, there is more margin for error. Aged meat without an oil based marinade is not going to burn black even at 800 degrees at 90-120 seconds. It will sear.So what about the top side? It’s essentially in a 600+ deg oven. I’ve wondered why it doesn’t it dry it out?
How apropos; I just bought myself a woodfired pizza oven. I had looked at the Ooni ovens and almost pulled the trigger on one of those for the ease of propane. I had always wanted to build my own brick wood fired outdoor pizza oven, but never committed to it due to too many other projects of more importance, and also the thought that I'd spend an hour building the fire and heating up the oven for a 3-6 minute cook always made the cost benefit equation seem lopsided. Anyway, while researching that very oven you have, I came across a wood fired oven that heats to 900 ( or above ) within 20 minutes--and, I didn't have to build it.New toy to go with the 3 eggs and plancha - pizza oven. Just got it, so I’m not good with it yet, but it’s pretty cool. And fun to play with.
edited to add that I got the optional cast iron accessory for very high temp work on steaks. Oven goes well over 1000 degrees easily. Haven’t tried it yet, but plan on it next week. Have to season the iron first.
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Isn't there something called Pittsburgh style of cooking a steak that you just sear the outside very hot and quick to keep the juice's inside?There is no top side because you will flip it. There’s a first side and a second side. Over open flame, like in an egg, both sides will see the flame. If you cook closed dome, the second side is about 10-15 seconds less. All you’re really trying to do is create a very fast sear and it’s the crispy sear that seals in all the moisture. If you leave it too long, that deliciousness cooks out of course. But if you get it right, you end up with the flank I posted above. Better under than over because under can be fixed. I actually believe that super hot is much easier than the 450-550 regular grill because there is less time the meat is over the heat and, although paradoxical, there is more margin for error. Aged meat without an oil based marinade is not going to burn black even at 800 degrees at 90-120 seconds. It will sear.
The pizza oven with cast iron should, at least in theory, follow the same principles. Conceptually, it’s almost the reverse of doing a cast iron sear on the range and then finishing in the oven. Maybe not the reverse, but that cook method in simultaneous fashion. And it’s certainly true that many a tasty steak has been prepared with a very high temp cast iron sear on the range and then placed in a 400 degree preheated oven for 5 min to finish.
BBR = Burned Beyond Recognition?
So what about the top side? It’s essentially in a 600+ deg oven. I’ve wondered why it doesn’t it dry it out?
I think that’s right, but my understanding is Pittsburgh implies butter or some other oil and generally results in an outside crust that most people would consider burned. I’ve never been able to do it in and egg - the burn is distasteful to me. Perhaps it would work in cast iron, but I haven’t tried it. The smoke point of butter, in particular is way too low. There is no food oil of any kind I’m aware of that can withstand heat above 580ish without smoking, and that causes burns and bad flavor. I believe avocado or maybe grape seed oil has the highest smoke point and it’s still below 600.Isn't there something called Pittsburgh style of cooking a steak that you just sear the outside very hot and quick to keep the juice's inside?
Burn perhaps is an inaccurate word. Obviously the grill lines we like to see are technically a burn, a brand. What I was trying to describe maybe is more aptly called a severe char. The outer layer is hard and crispy. It flakes. It tastes like something that might be found on the bottom of the oven. It is not, in my estimation, edible, and imparts a lingering, unpleasant aftertaste. Perhaps there is a continuum from sear/burn to char/destroy. As the saying goes, like pornography, you know it when you see it. I’ve never been able to use butter or oil based marinades (left on, as opposed to dried off before cooking) over open flame without being on the wrong end of the continuum.I am not sure burn equals bad flavor when grilling. We are trying to "burn" the meat after all.
I like to think does the meat taste better with or without the oil added. In most cases, I like the one with a bit of oil.
I don't think all oils would work well. I like EVOO. Good flavor. Butter is definitely out due to the milk solid burning. Clarified butter may OK. Never think of trying it.
We did a bit of grilling at Chez Ziggy this spring. Dumped eight pieces of 1-1/2" prime strip on the weber. Salt, pepper & EVOO. 2x 1.5 minute per side. Came out a perfect medium rare on the rare side. No burn taste. That grill was hot. People were hungry. That meat disappeared quick.
Big shout out to @Lady_Salina and @Old boot for picking up the tab for the prime strip and chocolate cake. Thank you.
That’s interesting. I’ll give it some thought. I’m not a food scientist or even an empiricist of any kind or description. All I can comment upon is what has worked for me over many hundreds, thousands I guess at this point, attempts at various things.I get the sear part. But while the botom is searing, the top is in hot air.
Do people not use pepper before going on the high temp?
The searing theory of juice retention is a myth.
7 Myths About Cooking Steak That Need to Go Away
We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.www.seriouseats.com
The family. I still have plenty to learn.I am going to go on record here and say that I will never argue with @JeffB when it comes to cooking on a grill or its cousins. I do not know him nor have I ever tasted his food but it looks amazing. Maybe he just pulls photos from the internet
Is having a quiver of eggs as confusing as having a quiver of skis when you're unsure of the days conditions? Or, do you fire them all up at the same time? I need to figure out how to justify more eggs.The family. I still have plenty to learn.
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The one in the middle is the original mini. It’s for tailgating. I also still coach travel baseball, so I will take it to some tourneys and cook between games. Otherwise, the large is on the right in the table I built, and the small is on the left. I’ve never used all 3 at the same time I don’t think. Maybe once or twice, but more to do it than based on need. The mini is special purpose only - 4 burger patties or 8-10 hotdogs and it’s full.Is having a quiver of eggs as confusing as having a quiver of skis when you're unsure of the days conditions? Or, do you fire them all up at the same time? I need to figure out how to justify more eggs.