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Old 10-01-2018, 05:56 PM
 
Location: Canada
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Quote:
Originally Posted by leastprime View Post
I use mayonaise or egg + oil + seasonings (no salt) on all meats and fish whenever I grill or broil or lightly skillet fry. The protein in mayo seals the surface and "glues" the seasons to the meat.
Hmm? I've never heard of using Mayo on steak. I'll have to give that a try.
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Old 10-01-2018, 07:25 PM
 
Location: Bloomington IN
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If I'm cooking steaks indoors, I usually use olive oil, salt and pepper. My husband made filets for my birthday one year. He made a red pepper compound butter. I was a bit leary. I was definitely wrong. It was incredible with the compound butter on top. When I think about it in advance I make a compound butter for steaks now.
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Old 10-02-2018, 01:29 PM
 
Location: Raleigh, NC
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Quote:
Originally Posted by NJ Brazen_3133 View Post
Is basting steaks with butter necessary to lock in juices?

I think it was Alton Brown that did a segment on "locking in the juices". He weighed two raw steaks, then took one, quickly seared it on all sides, then finished normally. The second was cooked without searing. After cooking, he again weighed them and saw that both had lost the same amount of liquid, busting the myth about locking in the juices.
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Old 10-02-2018, 08:18 PM
Status: "Á la recherche d'un emploi" (set 18 days ago)
 
Location: South Bay Native
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Quote:
Originally Posted by don6170 View Post
I think it was Alton Brown that did a segment on "locking in the juices". He weighed two raw steaks, then took one, quickly seared it on all sides, then finished normally. The second was cooked without searing. After cooking, he again weighed them and saw that both had lost the same amount of liquid, busting the myth about locking in the juices.
True, but the maillard adds a world of flavor that a non-seared steak will not achieve. Browning/searing is for building flavor.
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