Question...when people cook steak, aren't you suppose to keep as much juice inside as possible, so why did you cut a pattern on the steak?
shutterbug 發表於 2009-12-15 13:43
Question...when people cook steak, aren't you suppose to keep as much juice inside as possible, so why did you cut a pattern on the steak?
shutterbug 發表於 2009-12-15 12:43
It is grill mark, done on very high heat for 2 minutes, turn the steak 45 degree and cook for 2-3 minute, flip over to cook the other side.
Never score or stab the steak unless you want shoe leather
I scored this steak intentionally to stuff the garlic and let the inside and out soak through with the red wine vinegar and sherry. (Learned it from watching The Cooking Channel). I used roast cut so it's a lower grade which I don't mind to let the garlic and wine flavor to over power a bit. However, with higher grades such as filet, prime, etc, I want as raw as possible so will NEVER score it and use minimum spices.
Like B-jai said, different mouth tastes.
I often experiment and mix things around to find something my hubby really enjoy. Of course I screwed up big time and made the grossest things ever!
secret: my first time cooking when i was 11, I added cheese slices to my stir fried romain lettuce (trying to be creative) and it was the most disgusting food ever! I made my first cheese cake (following instructions from the cream cheese package) when I was 14 and NO one in my family would eat it! ..........><........