Maillard reaction - steak

[alisonb]

Some may find this interesting -
http://www.wisegeek.com/what-is-the-maillard-reaction.htm

Have any of you fried a steak using this method, no searing, no hot skillet but medium heat? If not why not experiment and let us know how it compares with your method. I converted a while back
http://forums.egullet.org/index.php?/topic/119838-the-best-way-to-cook-a-thick-steak/

 

[Jim62]

Interesting. But, if I'm cooking a steak, I'm usually through cooking (and eating it) long before 45 minutes has elapsed. :lol2:

 

[dun]

Interesting. But, if I'm cooking a steak, I'm usually through cooking (and eating it) long before 45 minutes has elapsed. :lol2:

My thoughts exactly. 2 to 2 1/2 minutes on one sied and 1 to 1 and a half on the other. That gets a good sear without bruning it and it stays nice and rare and juicy.

 

[3waycross]

Some may find this interesting -
http://www.wisegeek.com/what-is-the-maillard-reaction.htm

Have any of you fried a steak using this method, no searing, no hot skillet but medium heat? If not why not experiment and let us know how it compares with your method. I converted a while back
http://forums.egullet.org/index.php?/topic/119838-the-best-way-to-cook-a-thick-steak/

Very interesting Alison......you get your foodie wings for that one!

 

[Jogeephus]

Lot to be said for low and slow. :nod: Dang fine piece of meat. Must be 100% certified Imbalancer to be sure.

 

[alisonb]

Don't tell me we have no takers here? :shock: Let's hope someone experiments this weekend and is instantly converted - ya don't have to be scared :lol: . Jo, I know you enjoy experimenting......