Epic Steak Battle. Pan vs. Burning Coals! Which tastes better?

[livingston]

Epic Steak Battle. Pan vs. Burning Coals! Which tastes better? ASMR in the woods​

 

[livingston]

I have heard of this on a cooking show M. Symon
Found this you tube showing how it is done. ... Who needs a pan during SHTF

 

[stokes]

Coals, hands down.

 

[Xae289]

Pan if you want a bunch of flavor from basting it with herb and garlic butter. Grill over coal if you want to do it right. Straight on the coals for the showmanship or if you don't have a grill or a pan.

 

[Acer-m14]

why even cook it ?? .. omg mom was fkin mad at this lol .. i was a teen and dad was cooking Tbone Steaks on the grill camping ..
Dad .. let me try it raw .. he let me ... i put some salt n pepper on it and then ate that whole tbone steak raw

mom was really pissed that day .. lol .. didn't get sick eating raw yummmmmy meat ..

 

[SonOfSun]

Pan if you are using butter, etc.

Coals if not.

 

[libertysnake]

Sous Vide, followed by pan with a butter.

Steak sits in garlic and olive oil in the sous vide for a few hours cooking perfectly, and the sear at the end just gives it a nice external crunch.

This was the last steak I did I think Sous Vide, and it always comes our nearly perfect.

 

[Podmonkey]

I go with a pan with about 2 tsb of butter in it. Baste it continually. Doesn't have the grill marks but God is it good that way!

 

[stokes]

I tried that sous vide a couple times.While it comes out done perfectly as far as being rare or whatever you are looking for, I found it lacked something flavorwise.I prefer to do a reverse sear if cooking inside, other wise it goes on the coals outside.

 

[1911guy]

I think coals is best, but I haven't done it in years since I switched from charcoal to propane grill. I will probably pick up a charcoal grill now since my memory is active and you devilish folks have awakened my taste bud memories

 

[Carlos Hathcock]

My wife has been ruining perfectly good cuts of meat for years. I finally took that over. Coals is my favorite with a proper marinade. Medium rare is perfect.

 

[Xae289]

Forgot about sous vide. Great method and keeps steaks incredibly juicy, but I rarely go through the extra trouble for a steak since it's such a quick thing to cook in a pan or on the grill. I prefer it for cuts that benefit from slow-cooking. Tougher beef roasts, short ribs, shanks, pork shoulders/butts, venison. I have yet to sous vide a brisket, but doing a brisket sous-vide with a high-temp deep fry is high up on my to-do list.