@@Jason-kg3oc as long as we aren’t calling chicken and fish sandwiches chicken burgers or fish burgers that’s blasphemy. Burgers need to be red ground meat. Smashed or not is less important to me. If it’s a solid 80/20 it will be greasy no matter what.
It's not that pressing is bad it's that pressing (too hard) can cause you to lose juice and juice = flavor. You won't have to press if you buy a better pan and use higher heat
I think it's probably a good idea if you're pressing just hard enough so that the meat is definitely making contact with the pan. Any of that "juice" you press out which shouldn't be a lot, you can just pour over the steak while it's resting and it will absorb it as it cools.
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People must be thinking of hamburger. You never wanna push down on that.
Even that depends. Most of the best rated burger joints in the world rn serve smashburger patties.
@@markrogers1786A smasburger isnt a humburger.
@@wontrespond8064 well nothing is a humburger but it is certainly hamburger or cheeseburger depending on the toppings.
@@markrogers1786 true. I guess more on an open grate grill. On a flattop yea it doesn’t matter.
@@Jason-kg3oc as long as we aren’t calling chicken and fish sandwiches chicken burgers or fish burgers that’s blasphemy. Burgers need to be red ground meat. Smashed or not is less important to me. If it’s a solid 80/20 it will be greasy no matter what.
Press down harder. Like with a hydraulic press. This way you effectively pressure cook the meat while still achieving a great crust!
Don't press down on meat? How do you get an even sear then? The french perfected this technique with fish, it's called "Poelle."
It's not that pressing is bad it's that pressing (too hard) can cause you to lose juice and juice = flavor.
You won't have to press if you buy a better pan and use higher heat
Pressing down is good because you get a good crust and evenly cooked steak
Prove: its usless
You dont press down a patty right? Obviously you can press down a steak.
What are u on about you don't know meat
@@CometZz-os6gl it’s all dependent on what meat and how much fat is in the meat
Can u put meat in a toaster oven
Just use a pan bruh
Buy a grill w8 m8
You'd get that same crust without pressing with higher heat or a different pan. No one does this in non stick.
“Crust” isn’t a word I never want to hear associated with my steak
I think it's probably a good idea if you're pressing just hard enough so that the meat is definitely making contact with the pan.
Any of that "juice" you press out which shouldn't be a lot, you can just pour over the steak while it's resting and it will absorb it as it cools.