Anian

If you like the middle of your steak to be cold then I guess that is fine.

caretaker

Actually I know how he likes his steak, and it's med rare and not cold. If you meant cooked on the electric grill I wouldn't know, not having owned one but don't see why the steaks would be cold.

Anian

When you flash-cook, the inside doesn't have time to warm up.

Rete

I've only have had a gas stove for the last 69 years so yes, I'm happy with it. Not a fan of burning and smoking stuff. I do like the char on some things, i.e. steak, but found I can get that by using the broiler portion of the gas stove. As I said, I have an outdoor gas grill and this past season we might have used it 3 times total.

As you are an advocate of grilling, I sincerely hope you find a residence that you are not only happy with, but that it has fantabulous views and allows you to have a private gas grill.

Rete

LOL My children do. If it ain't still mooing, it is overcooked.

Englishmum

....and going slightly off-topic regarding outdoor grills:

I was in Bed Bath & Beyond today and they have a Tefal Opti-grill. It’s an indoor grill (kind of like a posher version of a George Foreman grill) and you can set it to grill meat, fish and veggies to be rare, medium or well done. They are currently $100 but you can easily get another 20% off with a coupon. There is a video on the BB&B website. (I have no idea how it compares with other brands of similar indoor grills).

Pulaski

Are you my mother?

Rete

Pulaski

Mrs P was easily convinced of the beauty of a good rare steak (she hadn't tried one before she met me), and now when we buy a steak to cook at home it is usually a 2" ribeye, seared about 60s on each side. Then Mrs P and I each get an end and little Miss P gets about 1½" sliced straight out of the middle.

caretaker

Maybe it depends on how long it takes to lower and raise from the heat source... My brother in law said they were perfect. If you've cooked steaks in a foundry like that, of course, then you would know. If not then you wouldn't.

Pulaski

It somewhat depends on whether the steak has warmed up to room temperature, or perhaps higher, before you sear it.

Searing straight out of the fridge will get you a seriously cool centre. At the other extreme some people advocate the "reverse sear", where you warm a steak gently for 10-15 minutes, then sear it at the end of the cooking process, ensuring a much less cool centre

Awesome Welles

I believe so, but there are no 'flames' as such (that's my understanding, at least). So crazy high temps, but no flare-ups and reduced fire risk as a result?

Pulaski

Tell that to the condo HOA!

md95065

Actually that wasn't thermite - it was just liquid oxygen poured onto the charcoal.

Pulaski

Ah, OK. I guessed, incorrectly, that the "liquid steel" they were talking about came from a termite reaction.