Quote:
Originally Posted by Huntsman
Thats a good point "Huntinstuff", steaks should be cooked at a high heat whether bbq or frying pan, this sears in the juices. Depending on thickness depends on amount of time on each side.
I think after all this talk, looks like slow cooker roast tomorrow  |
I was under the impression high heat sears in the juices as well, until i watched a food show where they did an experiment on this. Turns out searing the meat damages more tissue and thus lettting the juices out. Low and slow for tender it would seem.