Price Gouging - Covid Style

[Gointocarlton]

I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.

Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.