char on steak?

went to a steakhouse other night. wonderful taste due to proper char. how can that be achieved indoors on a professional cooktop or in the oven/broiler?

 

Cast iron skillet works well. High heat and sear,then in the broiler to finish temp (I usually just do it in the skillet, but less even cook that way).

 

This one.


Mark

 

Only thing I'd add to the above, many advocate patting the steak dry with paper towels before laying them down to help ensure good searing....T

 

Ok, have to add one more variable to the equation. Resting softens up the crust, this article's tells you how to recoup it:
http://www.seriouseats.com/2013/07/ask-the-food-lab-does-resting-under-foil-ruin-meat.html
T

 

That works REALLY well, but as tomc mentioned - that can be detrimental to the crust.

My FAVORITE method is to get the steak just shy of whatever level of done I'm looking for via SLOW heat. Let it rest at that temperature, then sear the crud out of it (30 to 50 seconds per side) on a thick slab of WHITE hot cast iron - serve immediately.

 

I don't know, cast iron is great if you can't grill it and I know that was the original question. But there really is no substitute for fire to really get that charred flavor.

 

If indoors, make sure you've got a good vent hood!

I'll heat the cast iron in a 550 degree oven for 30 minutes before putting it on the stove at full blast to get it as hot as possible.

 

Sous vide, chill, then blow torch with a flame thrower.

 

Grilling outside, I started this tri-tip fat side down to start a searing fire, flipped and left it for another few minutes before moving over to indirect.

The result speaks for itself
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This is what I do as well.



Mark

 

+2

A ribbed pan is also fun if you want the grill marks but flat is better for keeping in the juices and makes it easier to whip up a quick steak sauce while they're resting.

 

Is this the mythical reverse sear?
T

 

I've always wanted to try sous vide, anyone here have one of those contraptions?
T

 

There's another thread or two on this.

 

To paraphrase Porsche ad, Fire - There is No Substitute.
T

 

Yes and no, the ribbed pan will get some lines on the steak but won't char it properly.

I heat the grill to 600 degrees. I leave the cast iron smooth pan on one end, and throw the steaks on the grill, about 90 seconds per side. Pick it up with tongs, stand it up fat side down on the pan to get some fat and then lay them flat and reduce the heat to 500 degrees. 5 minutes and a perfectly medium rare steak with a crispy crust all the way around.

Add a bold red wine, seasalt and worchestershire to the pan drippings and reduce.

I should take pictures next time

 

****en A!!!

 

Can I ask a naive question about searing/charring?

It seems to me that alot of what is called seared/charred is actually burnt. And to me, tastes like burnt meat.

Isn't the idea to actually brown (carmelize) the meat for best flavor? It seems to me that there is a fine line between seared/charred and actually burnt.

I love the browned taste, the crispy crust, but if it goes to far, I just taste the burnt meat.

 

A lot of people love the contrast between the beefy richness of a great cut of meat and the deep, thick char you rightfully labeled "burnt".

 

Oh, and when dining out, I always order my steaks "Black and blue"

 

The line is indeed fine. If you get a bit too much crust for your liking, can soften it up by resting steak under foil....T

 

In my neck of the woods it's called "Pittsburg Rare", charged on the outside and rare on the inside!

 

IMO, the proper term is crust. The steak isn't charred, but it is seared and crusty. See my pic below for a general idea. The pics is not the best as it was crustier than the pic shows, but you get the idea.



Mark
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