I was all about grill marks until just last month when I watched an Alton Brown and Guga video. Apparently grill marks are a sign that the meat wasn’t flipped enough for even cooking and browning.
There still is some phycology behind seeing the marks that probably influences the person’s experience.
Why people don’t like strawberry drinks that would be clear without the red dye or probably don’t enjoy them as much.
If you think something will taste good by appearance you can slightly trick yourself into the thing actually tasting better. Grill marks don’t make the steak better, but people expect them.
We are weird animals. Probably part of that primitive brain that categorizes items that could kill you if you eat them using sight or smell that is being hijacked.
I souse vide my steaks, then place them in a flat cast iron pan with a good amount of butter, slide them around the pan slowly for 15 seconds, flip and repeat. Moving the steaks slowly around the pan ensures they get an even perfect sear across the entire side. I’ll never go back to preparing the steaks another way.
I’ve never done the pre-smoke for a sous vide cook, but I’ve heard good things. I didn’t get all this automated slow cooker crap so I could have more steps lol
I was all about grill marks until just last month when I watched an Alton Brown and Guga video. Apparently grill marks are a sign that the meat wasn’t flipped enough for even cooking and browning.
There still is some phycology behind seeing the marks that probably influences the person’s experience.
Why people don’t like strawberry drinks that would be clear without the red dye or probably don’t enjoy them as much.
If you think something will taste good by appearance you can slightly trick yourself into the thing actually tasting better. Grill marks don’t make the steak better, but people expect them.
We are weird animals. Probably part of that primitive brain that categorizes items that could kill you if you eat them using sight or smell that is being hijacked.
Guga’s got me wanting a charcoal grill ASAP.
I souse vide my steaks, then place them in a flat cast iron pan with a good amount of butter, slide them around the pan slowly for 15 seconds, flip and repeat. Moving the steaks slowly around the pan ensures they get an even perfect sear across the entire side. I’ll never go back to preparing the steaks another way.
I’m in sous vide gang as well, but also highly recommend a slow pecanwood or applewood smoke.
I cold smoke mine with apple wood or white oak before I seal them up!
Edit: I’ll have to try pecan wood, I never even thought about testing that
I’ve never done the pre-smoke for a sous vide cook, but I’ve heard good things. I didn’t get all this automated slow cooker crap so I could have more steps lol
But without burn marks how can you tell you if the meat was burned or not!? /S