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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Steak Cooking Options
From: W. Albert
Subject: Better than Restaurant Steak?
Smoky,
I read the steak preparation piece but was curious about what I have always felt were important:
(Smoky's answer follows after each question)
1) Aged Steaks Most definitely. Most steaks are not aged enough these days, however.
2) Black Angus Cattle (providing some of the better flavored steaks) Black Angus produce a superior meat because of the excellent marbeling distribution.
3) The 1800°F meat grills that places like Peter Luger's, The Palm, and Sparks use for searing steaks (these produce wonderful results) Anything above 800°F. is superfluous for the back yard chef. Higher temps only allow one to turn out more steaks on the same grill in a shorter period. You can easily reach 12-1500°F. with the help of a hair dryer or a small fan. Be sure to do this outside, however, because your are approaching the temperature range where iron/steel softens (1530°F). I seriously question that 1800° is reached in any of the restaurants that you listed. The hottest thing in their story is most likely the air.
4) Putting a pat of butter on cooked steaks after grilling I would be interested in your comments about the above especially number 3. Can this be duplicated with a wood fire somehow? I occasionally use a little flavored butter or butter/lemon sauce after I've taken them off. Whatever tastes good to you.
Have fun,
Smoky |
