John Hernlund and Jerry Haines I tried a variation of the frozen steak technique last night, and the results were pleasing. I had a couple of frozen sirloins. I took them out of the freezer and let them thaw about 75% of the way. I seasoned them, and then put them back in the freezer, uncovered, for about 45 minutes. As expected, the colder meat allowed for a greater searing on the outside while maintaing a nice rare center. By the time I reached 119 in the middle, the outside was deliciously charred. Johns the scientist here, so Ill leave it to him to ascertain, but I believe the uncovered freezing also removed some moisture from the steak and intensified its flavor. Sirloin, while tender, isnt the most flavorful cut. But these seemed to be more flavorful than the norm. Perhaps more experimentation is necessary....but I think we might be on to something, gentleman.....now if we could just work on getting some molten rock for lava grilling!
Posted on: Sat, 30 Aug 2014 18:21:27 +0000
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