What causes the flippy flop?

[Vraciu]

The maillard reaction, which is quite desirable, comes from heat. That's what you're aiming for. Not burnt. That's different. At that point you screwed up. You can get this from a nice cast iron pan. It doesn't come from sprinkling it with charcoal. Lol

You clearly missed the point.

When you charbroil a steak like that it's may as well be charcoal--and charcoal actually tastes better.

Carcinogens? Yeah like I'm giving up on bacon because some nut says it's gonna kill me!

Sent from my Moto Z (2) using Tapatalk

Cancer already has enough of a head start without me trying to add to it by cooking my steak with a flamethrower.

If you char your meat like that you have no idea how to cook. 

I bet you guys roast your hot dogs over a fire until they’re torches.   

[Vraciu]

Neither is chicken.

And sirloin, only barely.

 

Sirloin is the best cut of meat out there.  It isn't even open for debate.

Chicken fajitas are an actual thing.  Spam is just......................... ....weird.

[Vraciu]

A1 sauce is ketchup with delusions of grandeur.

Okay, now you've gone to the level beyond satire.    Not even sure what that is.

[Vraciu]

I put a nice thick sel gris salt it and sear it for 4-5 min at 550. Its makes a perfect outer layer with tons of flavor. Cannot go wrong.

Bloody on the inside.  Looing like Scotty's nephew in Star Trek II right before he dies on the outside.

The worst of everything.

I'm surrounded by amateurs!   

[guncrasher]

Bloody on the inside.  Looing like Scotty's nephew in Star Trek II right before he dies on the outside.

The worst of everything.

I'm surrounded by amateurs!   

i maybe an amateur but at least i don't use a1 sauce 


semp

[FLS]

There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.

[Volron]

You guys should listen to yourselves.    Flamed charcoal is "tasty and crunchy" but a nice medium-well sirloin with out charring is "beef jerky".

SMH.


Youzzzzguyzzzz.

Reading is OP.   

Never did I say I don't like medium-well steak.  I mentioned in a previous post, "I'll eat a steak rare, well-done, doesn't matter".  Medium-well is a notch under well-done. lol

From how you are talking, if someone put a rare, well cooked steak, in front of you, you'd throw a fit instead of actually eating it.  I understand you have your preference, we all do, but damn if I'm going to insult someone who puts a well-done, well cooked steak in front of me and not eat it.  FYI: My preference is Med-Rare.

As for A1:
A1 is good and I'll have it if I want, won't if I don't.  But sometimes I'll want a steak with A1, but get a steak that is so well cooked that I will refuse to put A1 on it.  Juicy, well seasoned, where every chew is a nice burst of flavor...  *drools*

[Max]

Sirloin is the best cut of meat out there.  It isn't even open for debate.

Wrong, camel fart breath! I would submit Spinalis Dorsi....the cap meat of a beef rib eye. However, being a gracious & knowledgeable culinarian, one of the muscles of the top sirloin, known as the culotte (France) or Pichanha (Brazil) is exceptionally flavorful and tender.  You're welcome.

[captain1ma]

check and make sure the flippy flop button is deactivated on the joystick!

[DmonSlyr]

There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.

And 'they' don't want us to have that any more. But that is another story.

Bloody on the inside.  Looing like Scotty's nephew in Star Trek II right before he dies on the outside.

The worst of everything.

I'm surrounded by amateurs!   

If you had one of my steaks, you'd be whistling a different  tune. Though I am only in the first year of really grilling steaks. I'm lucky to have a Green egg now, which makes for some outstanding grilling. Most of my steaks are medium, but the egg keeps so much juice in the meat, that you typically get juice like what you see in that prime Rib. That PR was medium btw. 

[CptTrips]

Just get the London Broil. 
Grill it to extra double secret well-done.
Slather on a 1/2"  layer of A1 ketchup with a mortar trowel.

Serve it to the in-laws.

 
   

[Vraciu]

There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.

Yeah yeah.

It's gross.

[Vraciu]

It's obvious I'm speaking to a totally unhinged crowd!  Insulting sirloin?  How dare you!   

[FLS]

Yeah yeah.

It's gross.

You're eating it, you just cook it clear and brown.

[Mister Fork]

What are we talking about now in this thread?

I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you...